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October 21, 2013

Pizza Dough #2

Pizza Dough (#2)

8c. AP Flour
1T yeast
1T Honey
1T Sugar
1tsp Salt
2T EVOO
3c. COLD Water

-Mix all together (you'll need a BIG mixer or make in 2 batches) & knead into ball form.
-Cut & round into 7oz balls. (Or smaller)
-Wrap individual balls in plastic wrap OR rub lightly with olive oil & store in tupperware not touching another ball.

Notes:
-Yields 10-12 7oz balls.
-Can be held up to 3 days.
-Since you use cold water the yeast will not activate until baked. Its magical.
-One 7oz ball makes a "personal" 10inch pizza. If you make smaller balls they make a better "personal" size pizza as a 10in pizza can feed 2 people a good amount. 
-A CM's recipe.

Pizza Dough #1

Pizza Dough (#1)
1 c. water 2 T. oil 3.5 c. flour 1 tsp. salt 3 T. sugar 1 pkg yeast 1 egg
- Mix water & oil in measuring cup. - Place 1/2 of flour in mixer, then sugar & salt. Mix well. - Make a well (hole) in the flour mixture. - Into the well add the yeast & water/oil mixture. - Mix with dough hook. - Add egg & mix. - Add rest of flour & mix/knead more in Kitchen Aid. - Should be soft and slightly sticky but firm...baby butt. - USE NOW!
Recipe from culinary school. Tastes like pizza dough not bread.