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Old 05-09-2013, 03:52 PM   #6
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Join Date: 06-07-12
Location: kansas

Originally Posted by plakers View Post
There was a pizza dough thread not long ago.
I use the standard
500g flour-King Arthur bread flour, or Better for Bread, 00 is great but hard for me to find
325g room temp H2O
1/2 teaspoon quick rise yeast
1 and 1/2 tsp non-ionized salt
stir in mixer, mix on 2 2minutes, mix on high 4 minutes, mix on 2 2 minutes
let rise 1.5 hours until doubled in size
portion out into three equal balls
fridge overnight is best but if not let rerise another 1.5 hours

this makes a great crust for my wood fired brick oven, rolled thin, cooked hot, sometimes I'll add a little more yeast just to get it extra bubbly

If you want some real in depth recipes consult any book by Peter Reinhart
I don't have a scale is there a way to get it into volume measurements?
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