Outdoor Cooking Equipment > PIZZA OVENS - Wood Fired

Pizza dough recipe

(1/1)

Roget:
For anyone interested, this is one of my favorite dough recipes, the one I use most often.

Flour        498.47 grams
Water       279.14   "
IDY              1.25   "
Salt             9.47   "
Canola oil   27.67   "
Sugar        29.36   "
 
Mix water, salt ,sugar, & oil until dissolved.
Add 1 cup of the flour & mix.
Add yeast & gradually add remaining flour, mix well.
Knead with dough hook for 5 minutes (or by hand for 10-12 minutes)
Knead by hand until you have a nice smooth dough ball.
Divide dough evenly & form two round balls.
Place balls into lightly oiled plastic containers (with lids)
Lightly brush balls with oil & place in fridge.
Ferment for 3 days.
Remove from fridge & place on counter for 1-2 hours before using.
(I have found that when the dough temp. has reached 55-60F, it is perfect for forming your crust.)

This will make 2 twelve inch pizzas.
This dough is best when baked at an oven temp of 650-700F. If baking in a kitchen oven it will take a little longer.

Note...
The three day ferment will give you much more flavor, but if you want to do it in two days,
just increase the IDY to 1.40 grams. You will still have an outstanding dough.

I hope anyone who trys this enjoys it, & will let me know if they do. (or if they don't :) :) :)))

akruckus:
AP,"00", or bread flour?

Roget:
Bread flour.
I always use King Arthur.

N. Ontario Smoker:
Thanks Roget......Bookmarked

akruckus:
Thank you.  I always use that too, however if I'm feeling frisky, I will get some "00" flour, although I never taste a difference.  I have been using Unni's pizza dough recipe, but I will give this a shot. Thanks!

Navigation

[0] Message Index