Saturday, February 2, 2013

Pizza Dough

This all-purpose pizza dough is great for pizzas as well as calzones and stromboli and even just making salty flatbreads.  A very slow, low temperature rise is key in giving the body and workability to this particular dough.  

Measure twice, cut for breads, too.

  • 20.25 ounces of bread flour
  • 0.44 ounces of fine salt
  • 1 pkt of instant yeast
  • 1 3/4 cup of ice cold water
  • 1/4 cup of olive oil

  1. Combine all ingredients in a large mixing bowl and stir together vigorously to develop the gluten fibers.  Once the mass begins to take shape as a dough, dump it out on a floured surface and knead.  A good way to tell if you are done kneading is to observe the dough and see if it is more interested in sticking to itself than it is to you or your counter top.  Also, if you pinch off a small ball of dough, it should be easy to stretch it thin enough to nearly see through it before it breaks.
  2. Don't let it fool's just resting.
  3. Once the dough is kneaded, place in a large oiled bowl and store overnight in the refrigerator, where it will slowly rise.  You can take it out the next day and let if rest at room temperature for about an hour before using, or store it in the fridge for up to 3 days.  Roll it out flat on a floured surface, and you are ready to choose your toppings/fillings.

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