Slow Rise Pizza Dough Recipe
We have our own pizza oven and since we make pizza frequently, we are always trying to find the perfect pizza dough recipe. This dough is the best version we have made so far although I am sure we will continue to test ingredients to see if we can improve it in any way. We generally almost always make thin crust pizzas as you would find in Italy.
This is a slow rise method of making pizza dough as I learned from Peter Reinhart’s book American Pie although we use a mix of white wheat and all-purpose flours for our version. I prefer King Arthur’s brand of white wheat flour that can now be found in many grocery stores. This slow rise method creates a very tender yet delicious dough but does require advance planning. My recipe makes 8 individual pizzas, and after a short 30 minute rise, I divide the dough into 8 balls, and refrigerate half of them and freeze the others. The dough in the refrigerator is left for at least 24 hours or up to 3 days while the frozen dough can be kept for a couple of months if wrapped tightly.
I thaw the frozen dough in the refrigerator, and bring it out to come to room temperature and rise an hour to an and a half before we are ready to make pizza.
I also use an ingredient I found through the King Arthur company that helps keep the dough relaxed and easy to shape but the dough recipe does work well without this magic ingredient although you might have to work a bit harder to shape it. If the dough pulls back too much and fights being stretched, cover it and let it rest a little while longer.
I prefer to make my dough by hand although you could just as easily use a table top mixer if you prefer. The amount of water you may need will depend on the type/brand of flour you use so the amount listed is approximate. If I use all white all-purpose flour I will need less water compared to dough made with half white and half white wheat flour. The dough should be slightly sticky yet smooth in texture when it is finished.
المشاركات
0 التعليقات:
إرسال تعليق