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

"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, warm

Combine water, oil, salt sugar in bottom of mixer pan or bread machine. Add
flour. Put yeast on top. Mix away, about 10 minutes. Rise for 2 hours. Punch
down. Don't reknead. Ball goes onto floured breadboard. Cut into two pieces.
flatten with clean flat hands, palm side down to about 10 inches. Rest until
you're ready to make the pizza. Pizza round goes onto floured wooden pizza
paddle[buy from restaurant supply house]. Gently flatten out to 16 inches.
Apply topping. Onto preheated pizza stone[stone in oven preheated to maximum
temp for at least 45 minutes] Spray oven twice 30 seconds apart with water
sprayer after pizza goes in[adds crispness, like a commercial bread oven
does]Bake 6-7 minutes. Slice with pizza cutter on paddle. Onto pizza pan.
Open beer. Eat!

Use remaining round for tomorrow's pizza.

Most pizza dough is slightly drier than the above. I usually have used 3
cups of flour to 1.25 cups water. A drier dough can be tossed in macho
fashion like they do at the parlor.
Pizza disciples don't add sugar or oil. I like both these days.
Rise only once. Pizza should have "puffy" character around the edges and be
firm throughout. Multiple risings take away that "Ciabatta" character.
Using a smaller amount of yeast, and/or using a preferment, or "biga", and
fermenting overnight in the frig is fine. I do that now and then to add
taste to the dough. The taste, however, comes mainly from the ingredients.
Tonight's pizza was made with homemade fresh Roma tomato sauce, with fresh
basil.

Yea for pizza.

Kent

"Kent" > ha scritto nel messaggio

Your measurements are (somewhat) useful for a dough that rises fast, but for
one that rises 1-6 days, it must be wetter. The flavor will also be much
more pronounced after the long cold rise.

Try Bob's version once and compare.

On 10/2/2010 2:31 AM, Kent wrote:
> > 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, warm
>
> Combine water, oil, salt sugar in bottom of mixer pan or bread machine. Add
> flour. Put yeast on top. Mix away, about 10 minutes. Rise for 2 hours. Punch
> down. Don't reknead. Ball goes onto floured breadboard. Cut into two pieces.
> flatten with clean flat hands, palm side down to about 10 inches. Rest until
> you're ready to make the pizza. Pizza round goes onto floured wooden pizza
> paddle[buy from restaurant supply house]. Gently flatten out to 16 inches.
> Apply topping. Onto preheated pizza stone[stone in oven preheated to maximum
> temp for at least 45 minutes] Spray oven twice 30 seconds apart with water
> sprayer after pizza goes in[adds crispness, like a commercial bread oven
> does]Bake 6-7 minutes. Slice with pizza cutter on paddle. Onto pizza pan.
> Open beer. Eat!
>
> Use remaining round for tomorrow's pizza.
>
> Most pizza dough is slightly drier than the above. I usually have used 3
> cups of flour to 1.25 cups water. A drier dough can be tossed in macho
> fashion like they do at the parlor.
> Pizza disciples don't add sugar or oil. I like both these days.
> Rise only once. Pizza should have "puffy" character around the edges and be
> firm throughout. Multiple risings take away that "Ciabatta" character.
> Using a smaller amount of yeast, and/or using a preferment, or "biga", and
> fermenting overnight in the frig is fine. I do that now and then to add
> taste to the dough. The taste, however, comes mainly from the ingredients.
> Tonight's pizza was made with homemade fresh Roma tomato sauce, with fresh
> basil.
>
> Yea for pizza.
>
> Kent
>
>
>
>
Bobs version is a really long rise and develops more flavor because of
that.

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

On 10/1/2010 9:26 PM, Sqwertz wrote:
> Just don't post pictures of your pizza here.
>
> -sw


Not to worry.