So I have always made a basic simple pizza dough which is a slightly wetter version than most out there, which gives great flavour.
650 ml of water
8 grams of yeast
12 grams of salt
Mix all.
Prove for 45 minutes or until double in size.
Split into balls shape, and flour on a tray.
Rest for 20 minutes.
Roll out bases cook your pizza.
This makes a great dough and its quick.
But and its a big but this will be very gluteny (sure that's not a real word, but it will do) if you have used a high gluten flour like you should for pizza.
But recently I started using a similar recipe as above but tweaked - leaving the initial proof for 24hours. Also lowering yeast to 4grams.
So Friday night at 5pm mix dough. Leave in a cool place with bowl cling filmed on a tray it can get messy.
It has more time to grow the yeast and munch on the flour for longer, which equates to lower gluten and more flavour the dough does not leave you bloated like a quick dough. So you can eat more pizza.
Recently I was a bit lazy and left the dough for 48 hours, it smelt of fermenting beer and tasted great.
Repeating this again I used 2grams of yeast, so it did not climb out of the bowl in the same way as before.
The taste is amazing and has no bloating effect what so ever.
You can even replace the yeast for sourdough yeast as it has a long time to work on the dough
After attending a recent course I now mix the dough and ball (250g ) in a tray and prove in that state for 48 hours+.
Red onion chutney and garlic butter pizza
Quick Pizza Dough Recipe
1kg strong white bread flour650 ml of water
8 grams of yeast
12 grams of salt
Mix all.
Prove for 45 minutes or until double in size.
Split into balls shape, and flour on a tray.
Rest for 20 minutes.
Roll out bases cook your pizza.
This makes a great dough and its quick.
But and its a big but this will be very gluteny (sure that's not a real word, but it will do) if you have used a high gluten flour like you should for pizza.
Advanced Pizza Recipe
But recently I started using a similar recipe as above but tweaked - leaving the initial proof for 24hours. Also lowering yeast to 4grams.
So Friday night at 5pm mix dough. Leave in a cool place with bowl cling filmed on a tray it can get messy.
It has more time to grow the yeast and munch on the flour for longer, which equates to lower gluten and more flavour the dough does not leave you bloated like a quick dough. So you can eat more pizza.
Recently I was a bit lazy and left the dough for 48 hours, it smelt of fermenting beer and tasted great.
Repeating this again I used 2grams of yeast, so it did not climb out of the bowl in the same way as before.
The taste is amazing and has no bloating effect what so ever.
You can even replace the yeast for sourdough yeast as it has a long time to work on the dough
After attending a recent course I now mix the dough and ball (250g ) in a tray and prove in that state for 48 hours+.
Comments
Post a Comment