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Pizza dough in food processor

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    Pizza dough in food processor

    I don't have a stand mixer, but do have a good food processor with dough blade. Would any mods be necessary to a recipe if done in the food processor instead of mixer?

    #2
    Search on pizzamaking.com plenty of recipes depending on the type of pizza you want

    Comment


      #3
      FWIW, my wife is a bit of a pizza making legend around the neighborhood ... and she uses nothing but her hands. She says it's just easier than dragging out the mixer.

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        I like your wife's bread making ways. By hand is always better in my opinion.👍 Plus you learn bread baking skills much better when you make it by hand. You learn what it's supposed to look like and feel like at each step. When you do it in a machine you don't develop those skills.

      #4
      I made pizza dough today using the recipe below and it's for a food processor. It's one of Kenji's recipes, so I think it will be good. At any rate, I going to bake one piece on the grill shaped as a batard this afternoon.

      http://www.seriouseats.com/recipes/2...zza-dough.html

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        #5
        RonB ...

        I looked at Kinji's recipe. It looks like a pretty good pizza dough. Plus it's easy to do in a food processor. For those that want to make it here's that recipe in the Bakers Percentage. You can make it by hand, in a food processor or in a kitchen aid mixer.

        100% Flour
        66% Water
        5% Olive Oil
        2.2% Sugar
        1.6% Salt
        1.6% Instant Yeast

        So you could use:
        600g Flour
        400g Water
        30g Olive Oil
        13g Sugar
        ~10g Salt
        ~10g Instant Yeast

        Ron I bet that batard comes out pretty tasty. Take pictures of it.👍

        If any of you want to convert that recipe to use your sourdough starter instead of commercial yeast here's that recipe.

        500g bread flour
        200g sourdough starter (100% hydration)
        300g Water
        10g Salt
        30g Olive oil
        13g. Sugar
        Last edited by Breadhead; June 30, 2016, 03:09 PM.

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          #6
          Well, I forgot to take a shot of the bread. It did turn out OK, but not great. More on that in the link below.

          Anyone have any experience smoking bread? Looked around, there's not a lot of info out there. Seem like the recommendation is to smoke the flour which sounds

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