I mentioned in an earlier post how I blended my two favorite pizza dough recipes in hopes of developing a dough for pizza in the home oven and on the grill, for focaccia bread, and that will hopefully work when I get the brick oven built. So far it has worked better than any other recipes I‘ve tried.
Tom’s Pizza/Focaccia Dough
5 and 3/4 cups all-purpose flour (25.35 oz.)
3 TB olive oil
2 and 1/4 tsp instant yeast
2 and 3/4 tsp salt
1 TB sugar
2 and 1/4 cups of water
Mix the ingredients using a stand mixer, food processor or by hand, and pour into a six quart plastic container. Put the lid on top and leave it out for a couple of hours. I’ve mistakenly left it on the counter all night with no harm. It’s easier to work with after it has been refrigerated for a couple of hours, but I’ve also made pizza from it after that first two hour rise. I usually try to make it a couple of days ahead, keep it refrigerated for a week or so, and pull out the dough as I need it about two or three hours before baking.
TIPS: I've found a huge difference in weighing the flour vs. scooping. Also, find a piece of granite, an old kiln shelf, a clay walkway stone, or a baking stone for the best results.
If you need more info on how to make and bake it, just google homemade pizza, or enter the same in my site’s search engine above. After you’ve made your own at home, everything else pales in comparison.
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