Damsel in dis Dress wrote on 20 Aug 2006 in rec.food.cooking

> On Sun, 20 Aug 2006 17:38:38 +1000, "Grinner" >
> wrote:
>
> >I've been trying for years to make my own pizzas like you buy at the
> >shops. Alas every recipe I've tried ends up too dry, no matter if I
> >use baker's flour, wholemeal flour or rye flour, no change.
>
> You should find some good recipes here. I use a variation of the
> Chicago deep dish crust of Pizzaria Uno's. I don't post it anymore,
> because I'm tired of having it critized. (I do add sugar to mine)
> http://www.pizzamaking.com/
>
> Carol
>

Moosehead Dough Recipe

makes 4 patties

1 ½ cup Moosehead Beer
1 cup water (lukewarm temperature 72°F)
1 tbsp Sea Salt
1 tbsp sugar
16 g Yeast (pressed yeast) (or you could use Fleishman’s instant dry
active yeast)
6 tsp Extra Virgin Olive Oil
1000 g (6 cups) unbleached white flour (all purpose)


1. Dissolve sugar and salt in water/beer mixture (use wisk).
2. Add yeast and wisk until dissolved.
3. Add flour and mix on low speed for 3 minutes
4. Stop mixer, add oil and mix on low speed for another 3 minutes
5. Stop mixer, mix on high speed for another 3 minutes.


Total mixing time 9 minutes.


Weigh out dough in four - 13 oz (or .81 lbs) for medium dough patties
(12” pizza). Roll into balls – but careful not to over work the dough.
Cover and put in walkin cooler (fridge) overnight for proofing.



Approximate yield – 4 Medium (13 oz) dough patties



--


Curiosity killed the cat, but for a while I was a suspect

-Alan