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Author Topic: Pizza Dough Overview  (Read 1441 times)

Offline Paul

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Pizza Dough Overview
« on: June 02, 2012, 08:40:10 AM »
Out of the Miscellaneous (a.k.a. nifty breads) section near the back of the book we get Pizza Dough!

Not sure what we can throw in this Overview that you likely don't already know: the toppings should be fresh and not overly abundant, the pizza baked in a very hot oven for just a couple of minutes, a stone is pretty much mandatory... I guess the addition that the best flavour for your pizza crust comes from a well fermented and therefore flavourful biga is an important key to pizza success. So allow for some biga prep the day before you intend to bake.

The recipe makes two 16" / 40 cm crusts; you can make three balls out of the batch if a 16" pie is too large for your needs. The formed dough can be frozen and pulled out whenever a fast meal is needed.

Note from the ERRATA:
The HOME column Final Dough Yeast should read: 
.13 oz, instant dry yeast (scant 1 1/4 tsp) (3.6 grams)

This recipe is found on page 273, in the Miscellaneous Breads section.

When you are ready to post your bread results, please start a fresh thread in this subsection.
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