Food recipes
Pizza Dough
Pizza Dough Ingredients: wheat flour, white, all-purpose, unenriched wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry salt, table oil, olive, salad or cooking Directions: The morning or ide...
Pizza Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
Directions:
The morning or ideally the day before cooking, prepare the dough.
Using a hand whisk, combine the flours, yeast and salt in the bowl of an electric mixer.
Switch to a wooden spoon and stir in 1 1/2 cups cold water and olive oil until a rough dough forms.
Set the bowl on the mixer and, using the paddle attachment, mix on low speed for 1 minute.
Increase the speed to high and beat for 4 to 6 minutes, until it becomes a wet and vaguely menacing mass.
(If it forms into a ball, lower the mixer speed to medium-high.
If not, stop the mixer to scrape down the sides once.)
Scrape and pour the dough onto a heavily floured work surface.
Keeping your fingers, the countertop and the dough well floured, fold one dough end over the other so that half the floured underside covers the rest of the dough.
Let rest for 10 minutes.
Cut the dough into 2 equal pieces.
Shape each piece into a smooth ball.
Place each ball on a well-oiled plate, generously dust with flour and loosely cover with plastic wrap.
Let the dough rise until it is at least doubled in size, about 3 hours.
Punch the dough balls down, shape into rounds and place each in a quart-size freezer bag.
Refrigerate dough between 1 and 24 hours.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
Directions:
The morning or ideally the day before cooking, prepare the dough.
Using a hand whisk, combine the flours, yeast and salt in the bowl of an electric mixer.
Switch to a wooden spoon and stir in 1 1/2 cups cold water and olive oil until a rough dough forms.
Set the bowl on the mixer and, using the paddle attachment, mix on low speed for 1 minute.
Increase the speed to high and beat for 4 to 6 minutes, until it becomes a wet and vaguely menacing mass.
(If it forms into a ball, lower the mixer speed to medium-high.
If not, stop the mixer to scrape down the sides once.)
Scrape and pour the dough onto a heavily floured work surface.
Keeping your fingers, the countertop and the dough well floured, fold one dough end over the other so that half the floured underside covers the rest of the dough.
Let rest for 10 minutes.
Cut the dough into 2 equal pieces.
Shape each piece into a smooth ball.
Place each ball on a well-oiled plate, generously dust with flour and loosely cover with plastic wrap.
Let the dough rise until it is at least doubled in size, about 3 hours.
Punch the dough balls down, shape into rounds and place each in a quart-size freezer bag.
Refrigerate dough between 1 and 24 hours.