Pizza dough trauma
Rich Daley
My wife and I love the idea of making pizza. We have been trying to
save money and our thought is for the price of one mediocre pizza from
a pizza place, we can make 10 of our own. I'm from New York but we
live in a midwestern town that only has chain pizza places. My wife
is hooked on New York style pizza too because of our many trips to
visit my family in New York.
We are having a problem getting the crust just right. I used to have
a pizza stone but we have been trying to make it in a pizza pan
because I have never been able to work with a pizza peel effectivly.
Is it reasonable to think that we will be able to make a pretty good
crust in a pan or do I have to keep practicing with the stone? I'm
not looking to immitate the pizza crust you get at a Brooklyn
restaurant, I just want it to be brown and support the toppings pretty
well. We have tried two different kinds of pizza pans, one with holes
and one without. With both types, the top browns nicely and the outer
crust ring looks and tastes great but the bottom, while cooked, is
white as snow and not chewy/crispy enough.
Just to add a little background, I make the dough using a kitchenaid
mixer with a dough hook. The recipe is a simple yeast, flour, olive
oil, salt mixture listed as "crusty pizza dough" in the mixer cookbook
but I have seen similar recipes online. Except for the
browning/crispness problem, the dough tastes great and is easy to put
together.
We use store bought pizza sauce and mozzerella cheese mixed with some
oregano and other italian seasonings (have been experimenting). The
cheese/oregano mixture tastes pretty good and is much closer to what I
remember from New York than the chain pizza places. If anybody has
any advice on toppings though, I would appreciate that too.
Ok pizza makers, please help us! After making a few of our own we are
astounded that we used to pay $15 to $20 for what adds up to about
$1.50 worth of ingredients and even though we haven't perfected the
recipe, it still disapperars in a hurry!
Rich
Wendy Udelhoven
Washington state now). I do not try to make my own crust. I use Boboli
pizza shells. They seem to do the trick.
Summerbreeze
stark
Daley <richda...@hotmail.com> wrote:
> We are having a problem getting the crust just right.
I use 1 1/2 cups of bread flour, mix in the morning, let it rise in the
fridge, take it out a couple of hours before dinner for a covered
warm-up and rise, then press and roll out for thin crust in a 12 inch
pan, then pre cook the crust for 8 min at 450 deg. before dressing. At
550 deg., 5 min.
Crusts still vary slightly due to seasons and other baking variables,
but crust edges are downright crisp and center is firm if not crisp.
WardNA
>a pizza stone but we have been trying to make it in a pizza pan
>because I have never been able to work with a pizza peel effectivly.
I have never got good results from a stone.
Before you give up on getting a brown, crispy crust, try the following:
(1) Heat the oven up as hot as you can. Mine goes to 550 degrees.
(2) Place the rack a little higher than the center of the oven.
(3) Use your unperforated pan, and oil it heavily with olive oil. The sizzle
of the oil helps brown/crisp the crust.
The bottom of the crust should brown before the cheese on top does.
Neil
CoastWatcher
stone but never could get the dough to slide onto it ok. NOW with the
advice of some friendly folks on here I've solved my problem. Still use
the stone with the temp up to 500 degrees but I assemble the dough and
all on parchment paper then slide the whole thing easily onto the stone.
After a couple of minutes the dough is cooking so I slide the paper
out from between and save it for another day. Works great and bottm
browns nicely. I do though try to let it rest on a rack after I take it
out for a bit so the bottom doesn't sweat too much.
Bill
wrote:
Hey Rich!
I have experimented with Pizza making using a Stone with the oven set
to "Wide Open-Full Heat". I have made some delicious Pizzas according
to my family members who were eating them as fast as I could pull them
out of the oven. It seems I can't go wrong with lots of toppings
especially cheeses. What do you see as the main difference between the
pizza restaurant chains and "New York Style Pizza"? I want to try
making an authentic New York Style Pizza.
Regards,
Bill
Joseph K. Vossen
paper is only good to 500 degrees so you need to slide it out when it
becomes brown at which time the crust is 'set' so you should be ok.
if you don't want to use parchment paper, spread a small amount of cornmeal
on both the stone and the peel. The cornmeal acts like tiny 'rollers' and
the dough will slide easily.
HTH
"CoastWatcher" <jimd...@willapabay.org> wrote in message
news:410D1706...@willapabay.org...
Darkginger
"Joseph K. Vossen" <j...@vossen.org> wrote in message
news:Q19Pc.22179$iK....@newsread2.news.atl.earthlink.net...
> as CoastWatcher has said, use parchment paper...works great. Most
parchment
> paper is only good to 500 degrees so you need to slide it out when it
> becomes brown at which time the crust is 'set' so you should be ok.
>
> if you don't want to use parchment paper, spread a small amount of
cornmeal
> on both the stone and the peel. The cornmeal acts like tiny 'rollers' and
> the dough will slide easily.
On a related note - I read Sheldon saying a while back that if a pizza dough
'rolls' out easily then you ain't making pizza. Since then I've tried to do
the spinning thing with my pizza dough, rather than rolling it into a
round - and I have to confess I'm not doing very well at it - the shape of
my pizzas leaves a lot to be desired! Does anyone have any hints as to how
to achieve at least a vaguely round pizza without resorting to the rolling
pin? I think the stretching is important to the texture, which is why I'm
listening to Sheldon on this one... my pizzas have improved in texture, but
lost on the appearance front. Help please!
Jo
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hahabogus
news:jb9Pc.21982$Z14....@news.indigo.ie:
> Sheldon on this one... my pizzas have improved in texture, but
> lost on the appearance front. Help please!
>
Perhaps push/pat into shape (circular) in a corn-mealed pizza pan prior to
transfering to the stone?
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
PENMART01
>
> Sheldon on this one... my pizzas have improved in texture, but
> lost on the appearance front. Help please!
I haven't been following this thread (way too many redundant pizza threads) but
since things were slow I just happened to click on this and saw my name... for
once it wasn't someone abusing me.
So, what do you mean by appearance; the crust, the topping, both... and in
which way? Give me a clue, please.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
Janet Bostwick
"Darkginger" <darkg...@drowelf.net> wrote in message
news:jb9Pc.21982$Z14....@news.indigo.ie...
>
> "Joseph K. Vossen" <j...@vossen.org> wrote in message
> news:Q19Pc.22179$iK....@newsread2.news.atl.earthlink.net...
> > as CoastWatcher has said, use parchment paper...works great. Most
> parchment
> > paper is only good to 500 degrees so you need to slide it out when it
> > becomes brown at which time the crust is 'set' so you should be ok.
> >
> > if you don't want to use parchment paper, spread a small amount of
> cornmeal
> > on both the stone and the peel. The cornmeal acts like tiny 'rollers'
and
> > the dough will slide easily.
>
> On a related note - I read Sheldon saying a while back that if a pizza
dough
> 'rolls' out easily then you ain't making pizza. Since then I've tried to
do
> the spinning thing with my pizza dough, rather than rolling it into a
> round - and I have to confess I'm not doing very well at it - the shape of
> my pizzas leaves a lot to be desired! Does anyone have any hints as to how
> to achieve at least a vaguely round pizza without resorting to the rolling
> pin? I think the stretching is important to the texture, which is why I'm
> listening to Sheldon on this one... my pizzas have improved in texture,
but
> lost on the appearance front. Help please!
>
> Jo
>
move it around. If it becomes too difficult to handle as you spread the
dough to a circle, put the circle down on a lightly floured counter and push
at the outer edges of the dough with your fingertips. Perfectly round is
nice but remember the original idea of pizza was some dough left from baking
and probably leftovers or whatever was handy on top. I make individual
pizzas that are 6-8 inches and rustic looking. The toppings drool over the
sides and get caramelized and the kitchen gets smoky. Who cares? They
taste wonderful. Topping recipe follows:
Pizza Topping:
2 lbs (1 kg) tomatoes
2 cloves garlic, crushed
2 small onions, chopped
1 teaspoon salt
scant 1/4 cup (50 ml) olive oil
Peel and chop tomatoes, combine tomatoes, garlic, onions, salt and olive oil
in a large bowl. Cover and set aside. flavor will improve while mixture
stands. Top pizza dough with tomato mixture, sprinkle with dried oregano,
chopped, pitted olives, and crumbled caciocavallo or grated Parmesan cheese.
Bake at 425F (220C) about 20 minutes until edges are brown. Sprinkle with
additional olive oil if desired.
Janet
Wayne
news:81f53d81.04080...@posting.google.com:
> We are having a problem getting the crust just right. I used to have
> a pizza stone but we have been trying to make it in a pizza pan
> because I have never been able to work with a pizza peel effectivly.
> Is it reasonable to think that we will be able to make a pretty good
> crust in a pan or do I have to keep practicing with the stone?
Just my 2¢, but I use a pan and a fairly standard recipe. Considering
that I'm using a home oven, my crusts are wonderful, nicely browned, with
a nice crisp on the bottom.
I use a 14 diameter x 1½ inch deep heavy guage deep pizza pan made by
Chicago Metallic. The typical light weight pans aren't nearly heavy
enough for use in a lower temperature home oven.
I use a food processor for making the dough. If you don't have one, or
prefer to use a stand mixer, you'll need to convert the kneading times.
I get great results with the FP for pizza dough, although I use a stand
mixer for most of my breads.
Pizza Dough
1 teaspoon dry yeast
¼ cup lukewarm water
2 cups + 2-4 tablespoons strong bread flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon honey
¾ cup cold water
additional olive oil for pan
Combine yeast and lukewarm water, stirring to dissolve. Set aside for 15
minutes.
Combine 1 cup of the flour and salt in food processor and pulse to blend.
Drizzle the olive oil and honey over the flour mixture. With the steel
blade, process 30 seconds. Allow to rest and proof for 30-45 minutes.
Add 1 cup of the flour and process an additional 45 seconds. If the
dough does not begin to form a ball around the blade within 10-15
seconds, add remaining flour 1 tablespoon at a time until it does. Use
the least amount of additional flour necessary to form a ball.
Turn dough into oiled bowl, cover, and allow to rise until double to
triple in bulk. The timing of this can vary considerably depending on
the ambient temperature. Usually mine takes about an hour or so.
Punch dough down and allow to rise again until double in bulk. It will
rise faster this time.
Half an hour before preparing pizza, adjust oven rack to lowest position
and remove upper rack. Preheat oven to 550°F.
Punch dough down and place in generously oiled pizza pan (at least 2-3
tablespoons olive oil. Gradually press and work the dough to fill the
pan and create a raised edge. If the top surface of the dough hasn't
become well-oiled in the process, add a small amount of oil to coat the
dough.
Apply sauce, toppings, and cheeses. Bake in a 550°F oven for 12-14
minutes, or until crust is well-browned.
--
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
CoastWatcher
Darkginger wrote:
snip
>
> On a related note - I read Sheldon saying a while back that if a pizza dough
> 'rolls' out easily then you ain't making pizza. Since then I've tried to do
> the spinning thing with my pizza dough, rather than rolling it into a
> round - and I have to confess I'm not doing very well at it - the shape of
> my pizzas leaves a lot to be desired! Does anyone have any hints as to how
> to achieve at least a vaguely round pizza without resorting to the rolling
> pin? I think the stretching is important to the texture, which is why I'm
> listening to Sheldon on this one... my pizzas have improved in texture, but
> lost on the appearance front. Help please!
>
> Jo
>
>
I've had good luck rolling the dough into a ball then using my fingers
to start the circle then after it get started
lift it and do the spinning thing 'slowly'. Not perfect but works
pretty good.
Joseph K. Vossen
a wicker light fixture above the work area I was at. Needless to say, my
(ex) wife was not amused. It took quite a bit of time to clean that mess
up. My son got a good chukle out of that cooking 'lesson'. :-))
I would appreciate any hints on how to 'toss' a pizza.....
"Darkginger" <darkg...@drowelf.net> wrote in message
news:jb9Pc.21982$Z14....@news.indigo.ie...
>
Rich Daley
just can't get enough, she's like an addict.
Bill...the differences as I see them between the chains and New York
pizza are:
Somehow the pizza places in New York (there are good NY style places
in other towns too) have found the perfect combination of crispy and
chewy in the crust. There should be a pretty thick outer ring that
tapers down to the center. Most chains make a much thicker crust that
is sort of doughy but not "cakey" like a Chicago style (which are
another story all together).
The toppings are all wrong at the chains IMO. They put too much on.
It is like they are trying to cover up for a bad crust and sauce by
piling on pounds of pepperoni etc. I always laugh when they advertise
"over a pound of pepperoni!" Most of them use a mixture of mozzerella
and other less-expersive cheeses too. Some even put colby in there.
BTW...I hope no Chicago pizza fans have been offended. TV shows make
a lot of the supposed rivalry between the two but I think it is
whatever you are brought up on. I grew up on NY pizza but I LOVE
Chicago style too when it is made correctly. Of course I am not as
much of an eating expert on Chicago style. We will try that
next...lord help us!
Rich
Darkginger
"PENMART01" <penm...@aol.como> wrote in message
news:20040801151628...@mb-m14.aol.com...
> >"Darkginger" <darkg...@drowelf.net> wrote:
> >
> > Sheldon on this one... my pizzas have improved in texture, but
> > lost on the appearance front. Help please!
>
> I haven't been following this thread (way too many redundant pizza
threads) but
> since things were slow I just happened to click on this and saw my name...
for
> once it wasn't someone abusing me.
>
> So, what do you mean by appearance; the crust, the topping, both... and in
> which way? Give me a clue, please.
It's the crust, Sheldon - I've been trying to spread it into a round shape
by twirling it on my fingers the way you see the 'professionals' doing it -
but I'm finding it almost impossible to keep the thing even - I get pizzas
which are heavy on one side and almost transparent on the other. The pizzas
also tend to end up oblong rather than round...I think it's probably a case
of it taking a lifetime of experience to get right, but I thought there
might be someone out there with a few hints as to how to start, at least.
I'm assuming that the reason the texture has improved is that this method
stretches the gluten more than the rolling out technique, and also doesn't
squish the dough the same way. Whatever the reason, it really has made a
difference to the texture of the pizza base - for which I'm grateful! Crispy
bottoms and crunchy edges at last!
Paul M. Cook┊
"Rich Daley" <richda...@hotmail.com> wrote in message
news:81f53d81.04080...@posting.google.com...
I have good luck with my pizza dough. First, I don't proof it. I just mix
the yeast in cold water. Then I mount the flour in the Kitchenaid. A few
turns on the counter to get a nice silky dough and then into the fridge for
12-24 hours. I like to add a glug or two of really good EVOO to the dough.
When cooking on a cookie sheet I preheat the oven to 550. Yes, 550. Then I
press the dough into the cookie sheet making a rectangular pizza. Once in
the oven I lower the temp to 425. I use the lowest shelf in the oven. The
result is a nice, tangy, yeasty dough that is slightly crisp but has a nice
chewy center. It produces a wonderful mouth feel.
For toppings I don't fuss much. I use raw tomato sauce, drained. I
liberally rub the dough with EEVO, layer some nice mozzarella and some smoky
munster, then top with whatever. I usually just use mushrooms and fresh
herbs like basil. Then plenty of romano cheese on top, a drizzle of EEVO
and into the oven it goes.
Pizza is really best when served simple. A few herbs, some ripe tomatoes,
that's all it takes.
Paul
stark
<darkg...@drowelf.net> wrote:
Does anyone have any hints as to how
> to achieve at least a vaguely round pizza without resorting to the rolling
> pin?
If you like ultra thin crusts, I believe you have to roll it. Spinning
pushes dough to the edges which will eventually tear the middle. I spin
to a point, then roll out the edges.
vsiddali
use unbleached Al Pupose flour, dry yeast with brown sugar to grow it,
salt and milk to mix. But the curst does not come out as the Papa
Jones or the Dominoes. It browns well around and bottom but not the
same chewy and crunchy tecture.
I have seen people suggesting to use cornmeal or to use bread flour.
I once mixed with whole wheat flour and did not like it that much. I
want a good crunchy, chewy pizza crust.
"Paul M. Cook┊" <pmSPYS_SU...@gte.net> wrote in message news:<lPoPc.11440$Je5....@nwrddc03.gnilink.net>...
Reg
> For the past couple of weeks I have also been trying to make pizza. I
> use unbleached Al Pupose flour, dry yeast with brown sugar to grow it,
> salt and milk to mix. But the curst does not come out as the Papa
> Jones or the Dominoes. It browns well around and bottom but not the
> same chewy and crunchy tecture.
>
> I have seen people suggesting to use cornmeal or to use bread flour.
> I once mixed with whole wheat flour and did not like it that much. I
> want a good crunchy, chewy pizza crust.
The way to get a better crust is not by focusing on ingredients but
on using a better fermentation process. Pizza crust is a type of
bread, and bread is more about technique than ingredients.
Use a high quality bread flour and make the dough at least a day
ahead. Ferment in the refridgerator (instead of at room temperature)
for at least a day. Two days is even better.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
sf
<darkg...@drowelf.net> wrote:
> It's the crust, Sheldon - I've been trying to spread it into a round shape
> by twirling it on my fingers the way you see the 'professionals' doing it -
> but I'm finding it almost impossible to keep the thing even - I get pizzas
> which are heavy on one side and almost transparent on the other. The pizzas
> also tend to end up oblong rather than round...I think it's probably a case
> of it taking a lifetime of experience to get right, but I thought there
> might be someone out there with a few hints as to how to start, at least.
I use a combination of rolling and "pulling" (using my
knuckles as if I was throwing it - going in a "step,
together) pattern around the perimeter of the dough. I also
find the dough works better if it has rested a while after
being shaped into a ball (remember that pizza parlors have
lots of pre-shaped dough balls to work with).
>
> I'm assuming that the reason the texture has improved is that this method
> stretches the gluten more than the rolling out technique, and also doesn't
> squish the dough the same way. Whatever the reason, it really has made a
> difference to the texture of the pizza base - for which I'm grateful! Crispy
> bottoms and crunchy edges at last!
>
I have absolutely no idea why your crust has changed, I'm
not a scientist, but you're definitely on the home stretch!
Now you only need to perfect the evenness, so get crackin'
sister. Don't forget that you have lots of virtual friends
here who will gladly help you polish off all of your
experiments... virtually, of course.
;)
Looking forward to some virtual pizza parties soon.
sf
Practice safe eating - always use condiments
sf
wrote:
> For the past couple of weeks I have also been trying to make pizza. I
> use unbleached Al Pupose flour, dry yeast with brown sugar to grow it,
> salt and milk to mix. But the curst does not come out as the Papa
> Jones or the Dominoes. It browns well around and bottom but not the
> same chewy and crunchy tecture.
I know at least one person says they get a crispy crust
using a pizza pan, but most people use a baking stone or
line the rack with unglazed tiles (very inexpensive).
I have my rack lined with tile because I'm not a good enough
"shot" to get the entire pizza on one of those itty bitty
stones. I have, however, mastered getting the pizza off the
sheet and into the oven in one piece w/o resorting to the
parchment paper trick. I suggest that you use the parchment
paper trick at least initially, but PLEASE give some
unglazed quarry tiles a chance - it makes a world of
difference in your crust!
>
> I have seen people suggesting to use cornmeal or to use bread flour.
> I once mixed with whole wheat flour and did not like it that much. I
> want a good crunchy, chewy pizza crust.
Stay with all purpose or bread flour (you can experiment
later) and don't mix cornmeal IN the dough. Put some very
coarsely ground cornmeal onto your parchment and place the
dough round on top. I've actually stopped using cornmeal
exclusively because flour works just as well. If I'm in the
mood and I have some coarsely ground cornmeal on hand, I'll
use it - but I don't stress if I don't have any.
Rich Daley
We cranked the oven up to 500 (as high as it would go) and we put the
pan in the oven before we put the dough on it. The crust was not as
brown as I would like it but it was crispier. We put some more cheese
on the the top after it came out to cover up the over-browned cheese.
Our 3 year old, who will only eat about half of a slice from a pizza
place, keeps eating 2-3 slices of the homemade stuff so we must be
doing something right. We have really been having a lot of fun with
this and it is something we have found we can do as a family. It also
makes the house smell great for hours.
There must be an advantage in tossing and pushing rather than rolling.
We have to roll the pizza because we want to make a pretty good sized
crust but I toss any left over dough to practice each time and then
spread some olive oil and garlic on it to make break sticks. The
consistency of that dough is always better than the pizza.
Reg...how long can you store the dough after it is made? I thought it
had to be made fresh but I would prefer to be able to make it ahead of
time. Can you freeze it? In New York, Price Chopper sells partially
frozen dough from their bakery and I used to use that for pizza and it
worked great. Maybe that is our problem. I am interested in food
science...do you know why keeping it in the fridge helps?
Thanks everybody for the advice...it is really helping.
Rich
Reg
> Reg...how long can you store the dough after it is made? I thought it
> had to be made fresh but I would prefer to be able to make it ahead of
> time. Can you freeze it? In New York, Price Chopper sells partially
> frozen dough from their bakery and I used to use that for pizza and it
> worked great. Maybe that is our problem. I am interested in food
> science...do you know why keeping it in the fridge helps?
Glad to hear you're making progress.
In this case, "fresh" means freshly baked, not freshly mixed. Making
the dough ahead is actually better because refrigerating it during
fermentation results in a more mature dough with better texture and
flavor. Bakers call it "retarding" and it's the best way to get a
chewy crust that will hold up well to the high temperatures that pizza
is cooked at. "Freshly" made dough (same day dough) tends to burn
easier and it doesn't have as much flavor.
The amount of time you can keep it in the fridge depends on your
fridge temperature. The lower the temp the longer it will take to
rise. For pizza dough you can easily go up to three days, maybe
more.
And yes, you can freeze pizza dough. It works quite well.
sf
(Rich Daley) wrote:
> Last night's pizza crust came out better but we overcooked the top.
> We cranked the oven up to 500 (as high as it would go) and we put the
> pan in the oven before we put the dough on it. The crust was not as
> brown as I would like it but it was crispier. We put some more cheese
> on the the top after it came out to cover up the over-browned cheese.
Next time, try putting your rack at the lowest possible
level in the oven... and don't use convect (if it was an
option).
-L. :
Do you pre-incubate it at room temp or warmer for any length of time
before putting it in the fridge? Do you use dried yeast? What recipe
do you use?
My dough is flour, oil, salt, water and dried yeast - usually all done
by eye. I prehydrate the yeast in the water, though.
TIA,
-L.
vsiddali
and will try to ferment it in the fridge a day or so.
High quality bread flour - could you please suggest a brand?
Vimala
Reg <r...@nospam.com> wrote in message news:<AstPc.1882$Z56...@newssvr33.news.prodigy.com>...
Greg Zywicki
> Hi all!
>
>
> We are having a problem getting the crust just right. I used to have
> a pizza stone but we have been trying to make it in a pizza pan
> because I have never been able to work with a pizza peel effectivly.
>
You've already gotten the parchment suggestion and it is a good one.
Some people say you need direct stone contact for moisture absorption,
but I'm not convinced.
Two other suggestion:
1.) Put the pan on a preheated stone. Why not? You get the heat-sink
effect of the stone and the shaping aid (and oil/grease crisping, if
you ever go for sicilian style) of the pan.
2.) A suggestion from Lynn Rosetto Casper (sp?) from Public Radio's
The Splendid Table is to take the pizza out of the pan for the last
five minutes of baking and put it directly on the oven rack. This is
a pretty standard home-baking step for bread items baked in pans.
I've done it with rolls.
Enjoy your pizza. Try some fresh mozarella sometime. It doesn't
melt, but it is nice. Goat cheese is good too.
Greg Zywicki
Reg
> Do you pre-incubate it at room temp or warmer for any length of time
> before putting it in the fridge? Do you use dried yeast? What recipe
> do you use?
I do pre-incubate (i.e. sponge) usually. I like to leave it sit enough
time so that it picks up a very mild sour flavor. The sponge technique
contributes to the texture also.
My preferred yeast is SAF instant. It's a bit different from active dry
yeast in that you can add it straight into the mix without proofing it.
I sometimes use Fleichmans Active Dry yeast also.
SAF Instant Yeast
<http://www.amazon.com/exec/obidos/tg/detail/-/B0000DKQB7/qid=1091611725/sr=8-1/ref=sr_8_xs_ap_i1_xgl251/002-3815123-3125615?v=glance&s=gourmet-food&n=507846>
Here's a basic recipe for pizza dough, including a sponge step.
Make the sponge
===============
Mix together the following.
1/2 t yeast
1 3/4 C water
2 C bread flour
Let it sit at room temperature until it bubbles up but before the bubbles
begin to fall, about 4-6 hours depending on temperature.
Mix the dough
=============
To the above sponge, add the following
2 C bread flour
3 T extra virgin olive oil
2 t salt
1 3/4 t yeast
Knead the dough until smooth, about 5 minutes. Let it sit covered
at room temperature for 15 minutes, then refrigerate for a day, at which
point it's ready to use. Remove it from the fridge 30 minutes before you
roll it out so it warms up a bit and is easier to handle.
You can leave it in the fridge up to 3 days, more if your fridge is set
very cold. If you refrigerate it more than one day, skip the 15 minute
rest and put it straight into the refrigerator after the final mix.
Reg
> First of all thanks for your kind response. I very much appriciate it
> and will try to ferment it in the fridge a day or so.
Sounds good. I just posted a recipe so feel free to take a look.
> High quality bread flour - could you please suggest a brand?
I don't use many of the supermarket brands, but when I have I
was very satisfied with King Arthur Bread Flour.
http://shop.bakerscatalogue.com/detail.jsp?id=3001&pv=1091612165561
Their website also has some good information about bread
and baking in general.
My preferred flour is from a supplier called Giustos. I get it
in 50 lb bags. If you like to bake and make bread that's the
way to go. You save a lot of money and I find the quality is
better.
<http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report>
Janet Bostwick
> vsiddali wrote:
snip
>
> My preferred flour is from a supplier called Giustos. I get it
> in 50 lb bags. If you like to bake and make bread that's the
> way to go. You save a lot of money and I find the quality is
> better.
>
>
<http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/re
port>
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>
site. I can get a lot of Guisto's stuff from the local health food
store,but it is nice to have another source available. I've used Guisto's
exclusively for at least 5+ years.
Janet