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Pizza dough recipe from Baking Steel

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    Pizza dough recipe from Baking Steel

    This is basically what I do anyway.

    https://www.bakingsteel.com/blog/72-...d-dough-recipe

    #2
    Good video. Thanks for posting. This is similar to Kenji's dough made in the food processor.

    Comment


      #3
      That is kinda like what I do now: This past April I made Ken Forkish's Overnight Natural Levain dough from his book Flour, Water, Salt, Yeast. It is now my go-to pizza dough.

      I have a few different sourdough cultures and for this recipe I used the one I bought from King Arthur Flour. After forming into individual dough balls, I let it sit in the fridge (covered) for 2 days - it turned out amazing. By day three the dough was breaking down so 2 days seems to be the magic time for this recipe. This one I cooked in my oven but I've also cooked them on the kamado (even better with the hint of wood smoke). To the left is an uncooked focaccia I made with the same dough - amazing flavor, even better the second day after cooking.

      Click image for larger version  Name:	pizza.jpg Views:	1 Size:	130.7 KB ID:	749227
      Last edited by 58limited; September 29, 2019, 09:24 AM.

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        #4
        Sorry folks - I seem to have posted this twice...

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