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My dough recipe (adopted/modified from Jeff Varasano's recipe to work with a hand mixer): Makes enough dough for 2 pies and a thing of breadsticks 330g water 520g AP flour 18g salt 50g starter at 100% hydration Mix ~75% of flour, all starter and water in bowl. Using the mixer let mix for ~6 minutes until fully blended and smooth. Cover and rest for 1 hour. Add salt and mix for another 6 minutes then work the remaining flour in by hand, kneading a total of 8-10 minutes. Turn dough out, separate and let rest another 40-60 minutes. Store in fridge for 1-6 days in lightly oiled & floured containers until fully risen. Before cooking set out to warm up before baking. This dough is rather wet so kind of a pain to work with. I've found cornmeal to work best and working directly on the peel, shaking to make sure that it isn't stuck. I'm not a fan of parchment paper because it doesn't allow the stone to absorb moisture from the crust. I typically stretch the crust out, cook for ~20 minutes and then put my toppings on as I like a consistently crunchy pizza throughout. Also for stretching the dough you should work with it until it starts to shrink after stretching. Once it shrinks let the dough rest for 5 minutes and continue.
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Dec 29, 2011 20:02
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indoflaven posted:So does everyone overseas have a scale? How do you measure like that without one? Not too expensive and accurate +/-1G http://www.amazon.com/EatSmart-Precision-Digital-Kitchen-Silver/dp/B001N07KUE/ref=sr_1_1?ie=UTF8&qid=1325562529&sr=8-1 Just throw a thing of tupperware on it and measure away!
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Jan 3, 2012 04:49
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