Skip to main content

PIZZA DOUGH

INGREDIENTS:

1 KG WATER
7 GRAMS YEAST
0.8 KG CAKE FLOUR
1 KG BREAD FLOUR
55 GRAMS SALT
10 GRAMS SUGAR
20 GRAMS OLIVE OIL

HOW TO DO:

  • Combine water with yeast and olive oil, let it sit for 5 minutes and them mix with flours and salt to make a smooth a little soft focaccia-like dough.
  • Place in a warm area to rise for 1 hour and then make some pizza individual portions of 180 grams or smaller depending of your needs.
  • Roll the individual rolls like making a soft roll and place them inside a lightly floured tray, cover with plastic wrap and let it sit in a warm area for 30 minutes and then place in the refrigerator for about 12 hours, to let develop the gluten and the enzymes.
  • At the moment of use take away the needed rolls one hour before roll one portion of dough to make pizza.
  • Needs to bake at least at 280 degrees for a proper pizza depending of the type of oven you will use.

Comments

Post a Comment

Popular posts from this blog

CRUMBLE EGG CROISSANT

8 large eggs 100g grated  cheddar a splash of  milk small bunch chives, snipped 4 large croissants Method In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.
Post a Comment
Read more

THE BASIC OF BAKING BREAD

Post a Comment
Read more

How to make croissant

Croissant Recipe 1 Kind of food: Qauntity 2 Ingredients: Qty/ Kg/L 3 Yeast 30 g 4 Flour 1000 g 5 Sugar 150 g 6 Butter Filling 700 g 7 Salt 20 g 8 Water 500 ml 9 Milk powder 50  g 10   Eggs 2pcs Make the dough Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight. Make the butter layer The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch sq...
Post a Comment
Read more