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.

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

"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