On Fri, 1 Oct 2010 23:31:35 -0700, "Kent" > wrote:

>
>"zxcvbob" > wrote in message
...
>> Weather is turning cool (probably a hard freeze tomorrow night) and I'm
>> starting to use the oven again. During the summer, I bake in an electric
>> roaster to keep from heating up the house. That doesn't work so well for
>> pizza.
>>
>> Here's my make ahead pizza dough recipe:
>>
>> 2 cups bread flour, divided
>> 1 cup warm tap-water
>> 1 tsp salt
>> 1/2 tsp instant dried yeast
>> oil
>>
>> Put 1 cup of the flour and all the rest of the ingredients in a 4 to 6 cup
>> bowl with a lid. I don't measure the oil, but it's probably about an
>> ounce. Stir until it looks like pancake batter. Add the remaining cup of
>> flour, and stir until combined. Let it rest for a half hour so the yeast
>> can start working, then snap on the lid and put it in the refrigerator for
>> a few days -- up to a week (maybe longer.)
>>
>> When ready to make a pizza, with floured hands press the dough in the
>> pizza pan *before* you begin preparing the sauce, cheese, and toppings, so
>> it can relax and rise just a little.
>>
>> Notes:
>> When you're ready to clean the kitchen, instead of washing the dough bowl,
>> start another batch for next week.
>>
>> My bag of flour is pretty compacted; you might need to use an additional
>> tablespoon or three, but the dough should be wet and sticky. It might not
>> look that way yet when you first mix it up because the 2nd cup of flour
>> won't be totally worked in yet.
>>
>> Don't reduce the salt. You can leave the salt out of the sauce if you
>> want to reduce the sodium, but if you leave the salt out of the crust it
>> will be tasteless and adding salt at the table won't help.
>>
>> Best regards,
>> Bob
>>
>>
>That's not pizza. A wet foccaccia maybe. Your dough is far to wet. The dough
>water ratio of 2/1 by volume creates a dough too wet and you can't do much
>of anything with except what you are doing, letting it rise and baking it in
>the pan.
>
>My current recipe:
>4 cups flour
>1.5 tsp kosher salt
>1 TB sugar, optional
>2 tsp yeast
>2 TB oil, optional
>1.49 cups of water

1.49 cups... what'd you use, a friggin' eye dropper?

Anyways, there is no such thing as bake ahead pizza crust, bake ahead
crust is called bread.