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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

URKMCGURK PIZZA CRUST Recipe

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This recipe for URKMCGURK PIZZA CRUST is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Warm water (473g)
Yeast (2.1g)
Flour (788g)
Salt (24g)
Sugar (16g)
Olive oil (16g)
Molasses (16g)Warm water (473g)
Yeast (2.1g)
Flour (788g)
Salt (24g)
Sugar (16g)
Olive oil (16g)
Molasses (16g)
Directions:
Directions:
Mix warm water (473g) and yeast (2.1g) together and let rest until ~yeasty~

While waiting for the yeast to ~yeast~ weigh out flour (788g), salt (24g), sugar (16g), olive oil (16g), and molasses (16g)

After yeast has activated and frothy, slowly add all of the flour (788g) and give a good mix on low speed

After flour incorporated, keep mixer on low and slowly sprinkle in salt (24g), sugar (16g), and molasses (16g) and allow to distribute evenly. Mix for 8-10 min or until dough is smooth and cleaning the sides of the bowl

Add the oil (16g) and turn mixer to medium speed. Dough is ready when oil has been incorporated (takes a couple of mins, keep watching and you will know when it stops looking shiny on the outside it’s incorporated)

Turn dough onto clean counter (do not use additional flour or anything!!) and knead by hand for 1-2 mins. Dough should be very easy to work with

Divide the dough into FOUR equal balls (using your scale) of 325g each. If any dough left over divide between the four 325g balls evenly. Impt to use the scale for this!!

Cover and let prove at 75F for 4 hours. Leave at room temp! We can pop in oven at very end but no need for first 3 hours at least

 

 

 

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