a few bread baking tips and the pizza dough recipe
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Ann T's pizza dough recipe......please
Comments (5)Sue Ellen, is this the one you are looking for? Home Cookin Chapter: Recipes From Thibeault's Table Italian Bread ============= This recipe is also perfect for both Focaccia and Pizza. Sometimes I make a Biga the night before using 1 1/2 cups of the flour used in this recipe with one cup of water and 1/2 teaspoon yeast. If you don't have time to make the biga then this the recipe works just fine as follows. This is a very wet dough and needs to be mixed in a machine for a long time before you can finish kneading by hand. I use a Magic Mill Machine. If you are using something like a kitchenaide you have to watch it carefully as it climbs up the beater or hook. 8 Cups Bread flour 1 Tablespoon Yeast 1 1/2 Tablespoons Salt about 4 cups of water 2 Tablespoons olive oil. (optional) . Mix flour yeast water and oil( Optional) (not salt) together for a minute and leave for 20 minutes for the water to be partially absorbed. Add salt and mix for about 30 minutes until the dough comes together enough to be worked by hand. Continue kneading until smooth. Place in an large oiled bowl and rub olive oil on top, cover and let rise until more than doubled. Pour out on to surface and divide into the number of loafs you require. Do not punch out the air. Shape into loafs, sprinkle tops with flour and leave to rise on a flour/cornmeal dusted surface. Heat tile/stones in oven to 500 degrees while bread is rising. Slide loafs on to hot stone and spray with cold water, three times, three minutes apart. Lower heat to 450° and bake for about 30 minutes. (I can do two loafs at a time in the oven on a large stone). Focaccia: To make Focaccia use some of the dough and place in a oil rubbed pan (I use a rectangle shaped cake pan) Cover with plastic wrap and let rise. Using you fingers indend the focaccia and drizzle with olive oil. Sprinkle with whatever toppings you prefer. Salt, Rosemary, Sauted or thinly sliced onions, black olives, etc.... Focaccia can be baked directly on heated pizza stone as well. I also use this recipe to make a number of large pizzas. ....See MorePrebaked Dough for Pizza- Kids can help!
Comments (18)Gorgeous bagels Shaun! I'll take a poppy please. We like the no-knead dough for pizza, the Cook's Illustrated recipe 3 Cups AP flour 1 2/3 cups water, room temp 1 1/4 tsp salt 1 1/2 tsp instant yeast (I used my bread machine yeast and it was fine) 1 1/4 tsp sugar (I used agave nectar) 5 Tbs EVOO Mix flour, water & Salt in mixer fitted with a dough hook for a few minutes on low, just to combine everything. Let dough rest 20 min. Sprinkle yeast and sugar over dough. Mix on low speed, just to incorporate all the ingredients, scrape the bottom. Increase mixer to high for about 5 - 10 minutes (I only needed 5) until dough is smooth and glossy and pulls away from sides. Coat a large bowl with olive oil, transfer dough to bowl, turn dough over in bowl so it's coated, cover with plastic wrap and let it rise at room temp for 2 - 2.5 hours. You'll see large bubbles and it will have tripled in size. Before rising, I put mine in the refrigerator wrapped, then pulled it out about 4 hours before I needed it to let it come to room temp and rise all the way. Put a pizza stone in oven and preheat to 450. Let the over rest at 450 for a while, so the stone gets good and hot. Rim a baking sheet with oil and turn dough out onto the sheet, stretching it with your fingertips. If it shrinks back a lot, let the dough rest for a few minutes and stretch it again. Let the dough rest in the pan until a little bubbly, maybe 10 minutes. Poke the surface with a fork all over, sprinkle with salt and bake until golden brown, 20 to 30 minutes. Pull it out and top it with whatever makes you happy and put it back in the oven for a few minutes. Often though, I'll make a batch of half whole wheat half bread flour pizza dough in the bread machine. It's so quick and easy, less than 5 minutes to load the machine and then I stick a couple bags in the refrigerator for whenever we're going to have pizza that week. That pizza looks yummy Ann. I also love mushrooms and black olives. Unfortunately, I'm the only one here that feels that way. AM...See MoreBest pizza dough EVER!!!!!
Comments (34)Thanks, Ann T, your nice and reassuring comment. I really was at least a little bit obnoxious. I'm usually pretty pleasant, but I guess I do have my giddy moments. Participating is so much more fun, though I don't know how much I have to offer. I'm someone who needs help. I thought I was a decent cook until I came here. So many experts -- which is wonderful. Thanks, Chase for the nice welcome and for posting that recipe. I've been out all day and haven't had chance to check back. I hope you and June try it and let me know what you think. I think it's very good, but it's really hard to compare a few good recipes when you taste them a few weeks apart. The last may just SEEM like the best. I'm sure this pizza dough controversy will never end, but that's what makes it so fun ;)....See MoreLOOKING for: Pizza or Calzone Dough
Comments (14)My boyfriend is originally from Philly and is incredibly picky about pizza (thin crust only, for example, among other rules). I set my sights on a project of learning to make a pizza at home that he might favour and after some practice and documenting, this is how I make mine (and when I haven't made something in advance and he wants pizza at the last minute, Trader Joe's pizza dough is pretty darned good). Apologies for the overly thoroughness, it's how I got it all down for my records after a few attempts. 5 1/2 teaspoons sugar 2 teaspoons kosher salt 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour 1 teaspoon instant yeast 2 teaspoons olive oil olive oil, for pizza crust flour or cornmeal, for dusting the pizza peel (I used whole wheat flour and found it to be my new favourite(also I do not have a peel and simply use a flat cookie sheet) -Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Spray your hook attachment with cooking spray and swap it out with the paddle. -Knead dough for 15 minutes on medium speed. -After 15 minutes, tear off a small piece of dough and flatten into a disc. Stretch the dough until thin, hold it up to the light, and look to see if a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough. If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes. -Form the dough into a smooth ball on the countertop, sealing it unto itself. Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat. Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours. -Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500° or mine goes to 550°. -Split the dough into 2 equal pieces using a knife or dough scraper. Flatten each piece into a disc onto the countertop and then fold each piece into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball. -Cover with a tea towel and let rest for 30 minutes. If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag. Seal and refrigerate for up to 6 days. -Sprinkle flour or cornmeal onto peel and place dough onto the peel. Using your hands, form a lip around the edges of the pizza. -Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin! -Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the stretched dough for 30 minutes if you want a chewy texture. -To dress the pizza, brush the rim of the pizza with olive oil. Spread the pizza sauce evenly over the pizza. Sprinkle the herbs onto the sauce and then any toppings you might want. Top with cheese. -Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing. Rest finished pizza for 3 minutes before cutting....See Morebluekitobsessed
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