Pizza Time!
- Thread starter bow-chan
- Start date
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My Dough Recipe:
-3 1/4 Cups All Purpose (I've used King Author Unbleached White Whole Wheat Flour, or Unbleached Bread Flour, or a mix of the 2)
-1/4 Tsp Active Dry Yeast
-2 Tsp Fine Salt
-1 1/2 Cups Water
Throw Everything in a bowl, mix well
Cover with plastic wrap and let it peculate at room temp until more than doubled... I let it sit for around 14-18 hours... or until I get ready
Divide the dough into 3-4 equal parts (depending how big I want to make each one
Cloak the each dough ball, wrap the unused ones and throw them in the 'fidge.
-3 1/4 Cups All Purpose (I've used King Author Unbleached White Whole Wheat Flour, or Unbleached Bread Flour, or a mix of the 2)
-1/4 Tsp Active Dry Yeast
-2 Tsp Fine Salt
-1 1/2 Cups Water
Throw Everything in a bowl, mix well
Cover with plastic wrap and let it peculate at room temp until more than doubled... I let it sit for around 14-18 hours... or until I get ready
Divide the dough into 3-4 equal parts (depending how big I want to make each one
Cloak the each dough ball, wrap the unused ones and throw them in the 'fidge.
gotbags-10
Smoke Blower
leah elisheva
Master of the Pit
fritzmonroe
Smoke Blower
Those look awesome.
That's about the same recipe that I use. Difference is that I always proof my yeast in about 1/2 cup warm water with a pinch of sugar. When it has a big foamy head on it I mix it up. I estimate the water based on how the finished dough turns out. Let it rise for an hour, or until doubled, then form into 2 pies.
That's about the same recipe that I use. Difference is that I always proof my yeast in about 1/2 cup warm water with a pinch of sugar. When it has a big foamy head on it I mix it up. I estimate the water based on how the finished dough turns out. Let it rise for an hour, or until doubled, then form into 2 pies.
I fire up all 3 burners and usually get it up around 450-500 on the lid thermometer, Then I shutdown the burner under the stone to Low when the pizza hits the stone
I spin the pie about 1/4 turn every 3-4 minutes to keep the cooking even
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