In the oven.
What's your dough recipe?
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In the oven.
What's your dough recipe?
You'll actually be surprised that there's hardly anything to pizza dough. The important factor is percentage of yeast and prooving. Flour, deepening on how much iron is in it, absorbs different ratios of water, meaning that you'll never have a constant formula for your dough.
I was talking to a CEO for a flour mill the other day about why there was a huge increase in flour before New Years. He said it's because they didn't have a good crop this year because of the floods so they had to mix 2 part good grain to 1 part shit grain. Other mills are either charging more for their flour or giving shit quality flour to their customers.
I usually get the extra dough left over after work for pizza. By the time I get it home it's rested/proved perfectly and I just need to stretch it to a tray and add my toppings.
After the amount of dough I use a day it's almost second nature the proving, resting and mixing. It's gotten to the point where I expect the apprentices to know what they're doing and have to remind myself that they're only new to the trade.
So NZB, you're a baker?
BTW, it's called "proofing".
I've been into baking for a while now, it's especially challenging here at altitude and the very dry climate.
I've been perfecting my French bread recipe/technique, this morning I'm making yeasted pancakes (made the "sponge" last night).
Next Saturday I'm making pizza, so I've been looking into recipes for that.
You should have set it to cook for longer on a lower temperature. Lol...how noob do you have to be to not know how to make pizza
It's far from a great recipe, but a start at least.Quote:
Originally Posted by clocker
I put one cup flour into a bowl, I add one package of quick rising yeast (not sure how much is in it probably about a tablespoon), add a small amount of salt, sugar, and oil, then add 1 cup warm water, mix until it's all smooth then add another cup of flour and mix that until the dough starts to seperate from the bowl.
I then dump the dough onto a floured cutting board and "kneed" it for a while, then stretch it and let that stand for 10 minutes before putting the toppings on.
Give Papa Murphy's a go if there's one in your town. It's take-and-bake, so if you happen to get dinged provincially by the HST it's not applicable. ;)Quote:
Originally Posted by tescoI'm sick of most of them. Dominoes is disgusting. Pizza Pizza is inconsistent, either undercooked or burnt. Gino's is owned by assholes. The rest are crap as well. I live in a small town...Quote:
Originally Posted by Barbarossa
:shuriken:
I've found that dough recipes you make ahead develop more flavor.
Ditch the "instant" yeast and mix it up the night before...I forget the French word but's called a "long rise".
Store in the fridge overnight, punch it down the next morning and stretch it a bit, then let it rise the rest of the day.
Before dinner, take it out and knead into shape and you're good to go.
The dough will have a better flavor and cooked on a stone, should give you the results you're looking for.
Or get Papa Murphy's.
I say do what you want, or do something else.
My pizza making is not premeditated. :emo:Quote:
Originally Posted by clocker
The closest is Ohio. :lol:Quote:
Originally Posted by MagicNakorGive Papa Murphy's a go if there's one in your town. It's take-and-bake, so if you happen to get dinged provincially by the HST it's not applicable. ;)Quote:
Originally Posted by tesco
:shuriken: