Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: teesquare on August 27, 2014, 10:14:58 PM
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Posting this for Brad ( bczajka )
The recipe that I am using for my dough is
4C. Bread Flour
1 pack - dried yeast placed in water of 105 degrees
then add in 2 teaspoons of kosher salt
2 teaspoons of honey ( i use honey over sugar, like the flavor)
1 teaspoon of EVOO
- so i add the yeast and the water and let bloom for 7 minutes, add in the salt and honey, let sit for 3 minutes add the evoo and then add into the mixer with a dough hook into the bread flour and let it go until its all together and not sticking to the sides. I cut this recipe into 6 balls and it seems to be the right size for the peel
by Brad ..( bczajka )
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I'll give that one a try. It is close to the Bobby Flay version I used tonight.
Art
Does this mean you got your presento in the mail today, Tee?
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Bookmarked,thanks tee.
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Also bookmarked
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Bookmarked,thanks tee.
X2 ;D
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I'll give that one a try. It is close to the Bobby Flay version I used tonight.
Art
Does this mean you got your presento in the mail today, Tee?
As a matter of fact - it came yesterday...but have not had time to open it. This recipe is from Brad...Dee's son-in-law ( the professional chef). It was posted int eh General Discussion and I wanted to be sure we could find it when we all want to make pizza!
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Almost like mine!
Remember when you measure flour as apposed to weighing you may have to add a little flour or water to get it correct.
Got to be Flexable.!