On 10/2/2010 11:51 AM, Brooklyn1 wrote:
> On Fri, 1 Oct 2010 23:31:35 -0700, > wrote:
>>>
>> 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.


Not bake ahead. You make the *dough* ahead of time and let it rise
slowly in the refrigerator. You also don't have to knead it because
the flour gets fully hydrated and the yeast somehow develops the
gluten (plus the flour that I'm using is very high in protein, so if
the gluten isn't optimally activated, there is still plenty)

I thought the same thing about the eyedropper. ;-)

I really should convert my recipe to grams to eliminate the variable
caused by the density of the flour. But I keep a 1 cup scoop in the
flour bag and it's so easy to just use two scoops.

Bob