Post by: quadrafire on February 14, 2018, 05:36:24 PM
Post up your favorite dough recipes
Post by: h20hunter on February 14, 2018, 05:42:18 PM
Post by: quadrafire on February 14, 2018, 05:52:00 PM
Post by: Angry Perch on February 14, 2018, 06:01:43 PM
4 1/2 cups bread flour
1 3/4 teaspoon salt
1 tsp yeast
1/4 cup olive oil
1 3/4 cup cold water
Mix dry ingredients, then add wet.
I do it in the kitchen Aid with a dough hook for 10 minutes or so. It should be a soft, slightly sticky dough. Coat with olive oil, put in a Ziploc bag in the fridge for a few days. You can use it sooner, but the longer the better. Take out of the fridge a few hours before cooking.
Post by: Fl0und3rz on February 14, 2018, 06:15:21 PM
http://www.geniuskitchen.com/recipe/americas-test-kitchen-thin-crust-pizza-472204
Post by: vandeman17 on February 14, 2018, 06:32:21 PM
Post by: quadrafire on February 14, 2018, 06:39:13 PM
Self rising flour and Greek yogurt. Add in a little garlic and dry Italian herbsSounds interesting. Ratios?
Post by: donsk16 on February 15, 2018, 08:36:44 AM
I use a dough that is meant to take 3 plus days, and I get paper thing crust.
4 1/2 cups bread flour
1 3/4 teaspoon salt
1 tsp yeast
1/4 cup olive oil
1 3/4 cup cold water
Mix dry ingredients, then add wet.
I do it in the kitchen Aid with a dough hook for 10 minutes or so. It should be a soft, slightly sticky dough. Coat with olive oil, put in a Ziploc bag in the fridge for a few days. You can use it sooner, but the longer the better. Take out of the fridge a few hours before cooking.
Similar to the above here as well....I recommend purchasing caputo 00 flour though instead of bread flour - the fine grind and elasticity do make a noticeable difference.
Post by: vandeman17 on February 15, 2018, 09:14:43 AM
Self rising flour and Greek yogurt. Add in a little garlic and dry Italian herbsSounds interesting. Ratios?
1 cup greek yogurt and about 1.5 cups flour. Its simple and tastes great. Gets a nice crisp bottom too
Post by: Timberstalker on February 15, 2018, 09:29:29 AM
Self rising flour and Greek yogurt. Add in a little garlic and dry Italian herbsSounds interesting. Ratios?
1 cup greek yogurt and about 1.5 cups flour. Its simple and tastes great. Gets a nice crisp bottom too
How long do you let it set/rise?
Post by: vandeman17 on February 15, 2018, 09:31:31 AM
Self rising flour and Greek yogurt. Add in a little garlic and dry Italian herbsSounds interesting. Ratios?
1 cup greek yogurt and about 1.5 cups flour. Its simple and tastes great. Gets a nice crisp bottom too
How long do you let it set/rise?
I don't let it set. Just knead it with some regular flour for like 5-10 minutes, toss it out on pizza sheet and have at it
Post by: Timberstalker on February 15, 2018, 09:33:46 AM
Post by: vandeman17 on February 15, 2018, 09:44:19 AM
:tup:
I always have greek yogurt in my fridge so if I am struggling for ideas of something to make, this one is pretty easy. I am not a great baker so simplicity rules :chuckle:
Post by: chiwawadan on February 23, 2018, 09:07:45 AM
I use a dough that is meant to take 3 plus days, and I get paper thing crust.
4 1/2 cups bread flour
1 3/4 teaspoon salt
1 tsp yeast
1/4 cup olive oil
1 3/4 cup cold water
Mix dry ingredients, then add wet.
I do it in the kitchen Aid with a dough hook for 10 minutes or so. It should be a soft, slightly sticky dough. Coat with olive oil, put in a Ziploc bag in the fridge for a few days. You can use it sooner, but the longer the better. Take out of the fridge a few hours before cooking.
Similar to the above here as well....I recommend purchasing caputo 00 flour though instead of bread flour - the fine grind and elasticity do make a noticeable difference.
**EDITED - I noticed my below recipe is a halved version of the above, so I've tried to make that clear**
I do two different types of dough. This is VERY similar to the "better" multi-day kind I do (except I use a full packet of yeast or 2 1/4 tsp and a tsp sugar for the yeast to munch). I recommend omitting any extra spices like italian seasoning, garlic powder, onion powder, etc... It's tempting to want to doctor up dough but I've always found the basic to end up better.
The other dough I do is one that can be used right away... or within maybe 30minutes. It's essentially the same recipe as above (with yeast change recommended) except you use warm water and activate your yeast prior to adding the dry ingredients.
BELOW IS A HALF BATCH. SO TAKE ABOVE RECIPE AND HALF IT...I don't measure my flour, I just mix in until it gets to a sticky, but formed dough ball.
1tsp sugar
1 packet (2 1/4 tsp) yeast
1 cup warm but not scalding water
Wait 5 minutes or until the bubbling/foaming covers the water. Then mix all those dry ingredients in slowly, with a kitchenaid or by hand (recommend dough hook with kitchenaid). Let it rise for 30minutes, then use it! I'll make this version, or the longer rise cold-water version and freeze it in a bag with olive oil for later.
If no bread flour, white flour works (just not as well), or you can also add vital wheat gluten to white flour if you don't want to get bread flour. I'll stock up on wheat gluten and white flour at WinCo and ends up cheaper than bread flour. But, I'm stingy.
Anyway, that's the impatient man's pizza dough. It works great for me, but does miss that extra complexity of a longer, slower rise time.
Post by: Calvin Rayborn on March 17, 2018, 09:58:45 PM
Post by: Angry Perch on March 18, 2018, 07:01:53 PM
Boboli...OH YEAH! :tup:
Sacrilege! :o
Post by: superdown on March 18, 2018, 07:52:26 PM