"Brooklyn1" <Gravesend1> wrote in message
...
> 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.
>
>
1.49 cups H20 is to insure you absolutely don't go over that flour/water
ratio.

Kent