Directions: |
Directions:Pizza Dough (can be used for any general white or Italian Bread)
This recipe uses Bakers Percentages, meaning, the percentages you see below are the weight of each ingredient as a percentage of the total weight of the flour. The recipe below is for 1000g of flour (to keep the math easy). If you use the percentages, the recipe can scale up and down - just use the same percentages for all the ingredients based on the total flour weight.
Flour 1000g - King Authur Bread Flour or Caputo 00 Pizza Flour
Salt 20g (2% of Flour Weight)
Sugar or Honey 25g (2.5% of Flour Weight) (Experiment and see what you like on this ingredient)
Warm Water 630g (63% of Flour Weight)
**For Regular flour (non bread flour) use @60% or 600g of warm water)
Canola or Olive oil 20g (2% of Flour Weight)
Active Dry Yeast 5g (.5% of Flour Weight)
To make the dough.....
mix the flour and salt together in a mixer.
Prepare yeast mixture by adding either the sugar or honey to the warm water along with the yeast.
stir well and let sit for about 5 min. it should start to proof just a little bit (you can leave some of the water to the side if you want to proof the yeast more).
Once the yeast has proofed, stir once more to mix it up,
Then, using speed 2 on a mixer with a dough hook, add the water to the flour/salt mixture. let it mix together for a few minutes until its an even consistency.
Once all the dry flour is incorporated in to the dough, add the oil, and mix again at speed two for another 5-7 minutes. (It's important to wait until the water and flour get mixed together before adding the oil) . After 5-7 minutes of mixing/kneading with oil, the dough should develop a nice soft consistency.
Put dough in an oiled bowl, covered with plastic wrap for 2 hrs. It should double in size or more. (alternatively, put dough in ziplock bag and refrigerate for up to 5 days) |
This recipe for Basic Pizza Dough / Italian Bread Dough is from