Pizza Dough
- mr x
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Re: The Official What's Cooking Thread [Food Porn]
I think we have a pizza dough thread here somewhere....
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At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter.
- NASH
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Re: The Official What's Cooking Thread [Food Porn]
Try here: http://www.brewnosers.org/forums/viewtopic.php?t=1470" onclick="window.open(this.href);return false;
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- jeffsmith
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Re: The Official What's Cooking Thread [Food Porn]
The recipe I use is something like:
4 cups flour
1 tsp salt
¼ cup olive oil
1 ¼ to 1 ½ cups water
1 tbsp sugar
1 ½ tsp yeast
Rehydrate yeast in 1 cup water and sugar. Add what's needed of remaining to dough after combining all ingredients. I usually use the stand mixer to make mine and let it run until the dough cleans the sides of the bowl. Then let it run another 5 minutes to knead the dough.
Let it double in size, punch down, and then double again. Great same day dough.
4 cups flour
1 tsp salt
¼ cup olive oil
1 ¼ to 1 ½ cups water
1 tbsp sugar
1 ½ tsp yeast
Rehydrate yeast in 1 cup water and sugar. Add what's needed of remaining to dough after combining all ingredients. I usually use the stand mixer to make mine and let it run until the dough cleans the sides of the bowl. Then let it run another 5 minutes to knead the dough.
Let it double in size, punch down, and then double again. Great same day dough.
- NASH
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Re: The Official What's Cooking Thread [Food Porn]
Jeff, post that in the pizza dough thread!
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- RubberToe
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Re: Pizza Dough
Here's one I've been using. It's good for when you want to eat a pizza within the hour and you didn't make your dough earlier. I don't use "one envelope" of dry yeast but about a teaspoon of quick rise yeast. I do it by hand, no processor.
Thin crust pizza dough.
1 envelope of dry yeast
1/4 teaspoon of sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached plain flour
1/2 teaspoon of salt
Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.
Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.
Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
^^^ I let the ball sit for a half hour or so as I get the rest of the pizza ingredient ready or fire up the kamado.
Quick and easy and makes for a pretty good crust.
Thin crust pizza dough.
1 envelope of dry yeast
1/4 teaspoon of sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached plain flour
1/2 teaspoon of salt
Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.
Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.
Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
^^^ I let the ball sit for a half hour or so as I get the rest of the pizza ingredient ready or fire up the kamado.
Quick and easy and makes for a pretty good crust.
Electric Brewery Build
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
- GAM
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Re: Pizza Dough
Google Bread Bible Pizza Dough. Proof it in the fridge 8-12 hours.
Sandy
Sandy
- Keith
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Re: Pizza Dough
Love this recipe. However like substituting water with a malt forward beer.RubberToe wrote:Here's one I've been using. It's good for when you want to eat a pizza within the hour and you didn't make your dough earlier. I don't use "one envelope" of dry yeast but about a teaspoon of quick rise yeast. I do it by hand, no processor.
Thin crust pizza dough.
1 envelope of dry yeast
1/4 teaspoon of sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached plain flour
1/2 teaspoon of salt
Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.
Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.
Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
^^^ I let the ball sit for a half hour or so as I get the rest of the pizza ingredient ready or fire up the kamado.
Quick and easy and makes for a pretty good crust.
Brewer, Owner & Operator @ Ol' Biddy's Brew House
- CorneliusAlphonse
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Re: Pizza Dough
this thread once again saves the day! dough turned out, pics to follow if the pie does too.
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
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Re: Pizza Dough
Has anyone gone out and picked up a baking steel? or had one cut somewhere around town. My stone cracked last week (not the first one to go) and I think its time to make the switch. I'm hoping to get one cut to fit my oven. I figure metals r us is my first stop. any other suggestions?
- Keith
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Re: Pizza Dough
Just made the quick rise dough again that Rob posted. Used robust porter in the dough this time around. Looking forward to a few pies tonight
Brewer, Owner & Operator @ Ol' Biddy's Brew House
- MitchK
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Re: Pizza Dough
One piece of advice I received and would pass on - Make sure you leave a couple inches on all sides so air can circulate around the stone/steel.B-boy wrote:Has anyone gone out and picked up a baking steel? or had one cut somewhere around town. My stone cracked last week (not the first one to go) and I think its time to make the switch. I'm hoping to get one cut to fit my oven. I figure metals r us is my first stop. any other suggestions?
- Keith
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Re: Pizza Dough
First time using a pizza stone. This is such a easy way to bake a pie.
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Brewer, Owner & Operator @ Ol' Biddy's Brew House
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