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My go to pizza dough recipe..

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  • Breadhead
    replied
    troymeister ...

    I like that you're a breadhead😎

    "Make a nice ball of dough."
    "Brush a large bowl with the remaining olive oil add the ball of dough."

    Give this a try... Mix your dough the night before you want to use it. Once you've put the ball of dough in the bowl let it proof at room temp for 1 hour and then put it in your refrigerator over night.

    The next day when you're ready to use it... Take it out of the fridge 2 hours before you want to form it into pizza crusts. Let it come to room temperature and then shape it.

    Slow fermentation will add flavor.

    Also check out 00 flour for pizza. You can bake it at 800° and not burn the edges of the crust.😎
    Last edited by Breadhead; September 12, 2015, 12:13 AM.

    Leave a comment:


  • troymeister
    started a topic My go to pizza dough recipe..

    My go to pizza dough recipe..

    INGREDIENTS

      • 4 Cups unbleached all purpose flour (King Arthur Flour is very good)
      • 1/2 cup whole wheat flour
      • 2 pkgs of yeast
      • 2 tsps brown sugar
      • 2 tsps kosher salt
      • 2 tsp garlic powder or granulated garlic
      • 1 tsp Italian seasoning
      • 4 tbsps olive oil
      • 1 1/2 cups warm water (110 degrees is best) too hot will kill yeast



    INSTRUCTIONS

      • Measure 1/2 cup of the warm water.
      • Add the brown sugar and dissolve.
      • Add 2 pkgs of the yeast and stir to dissolve. Let sit for 5 minutes. This mixture will froth and foam up. This is a very good sign because it means the yeast is alive and active.
      • While yeast mixture is sitting, sift 3 1/2 cups of the unbleached all purpose flour and the 1/2 cup of whole wheat flour in a large mixing bowl. Make a depression in the middle and add the olive oil and salt. Add the yeast mixture after it has frothed up nicely.
      • Add the remaining cup of warm water.
      • Mix with your hands till blended and add the Italian seasoning and garlic powder. Mix with your hands some more until you have a ball of dough.
      • Now remove the ball of dough and knead on the counter top adding flour as needed. Knead by pressing down on the dough by pressing down on it with the heel of your palm then fold it in half and flatten. Keep doing this till the dough becomes smooth and elastic. About 10 to 12 minutes.( a Kitchen Aid Mixer with a dough hook greatly eases this process.)
      • Make a nice ball of dough.
      • Brush a large bowl with the remaining olive oil add the ball of dough.
      • Cover the bowl with plastic wrap and let rise in a warm place for 1 1/2 hours or until doubled in size. Now punch down and divide the dough in sizes you think you need and roll out.




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