Pizza Dough

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Pizza Dough

Jul24

Created by Jack on 7/24/2018 1:22:43 PM

Bake your pizza on a pizza stone on a hot grill. 600 degree if you can in 2 minutes

Or fry it and broil it in no time

If you want to save energy without sacrificing taste use the new, Fry and Broil pizza no preheat required.

Prep Time 2 hours Cook Time 15 minutes Serves 10 People

Ingredients

Recipe makes 10 Servings

1 kilo all purpose flour, plus more for dusting work surfaces

1/4 Oz active dry yeast

5 tsp sea salt

2 1/2 cup(s) luke warm high quality water

2 Tbsp olive oil

Instructions

In a bowl mix together flour, yeast and salt. Add warm water to a stand mixer bowl then attach the dough hook to the mixer.
Add dry ingredients to water and mix on low speed to combine. Slowly raise mixer speed until dough forms and pulls away cleanly from sides of bowl. *Add more flour 1 tablespoon at a time if dough is too sticky, or 1 teaspoon of water at a time if too dry. You may not have to make any changes if the ambient humidity is 45%.
Keep kneading dough on medium low speed for 7 minutes, scraping sides of bowl as necessary.
Stop the mixer and let it rest for 10 minutes,
Restart the mixer and knead the dough for another 7 minutes.
Remove from mixer and place in oiled bowl, turn the dough to lightly coat entire surface of dough. Cover bowl with plastic wrap and rest in a warm place for approximately 1 hour or until dough is doubled in size.
Once proofed, dust work surface with flour, punch down and split dough into 4 balls for regular process pizza or 6 balls for frypan method pizza. Cover balls with plastic wrap and allow to proof for an additional hour or until doubled in size.
Regular process pizza:
1. Preheat oven to 500°F while dough is rising one final time. For best baking results place a pizza stone or pizza steel in the oven to pre-heat. A sheet pan works just fine if you don't have a pizza stone.
2. Roll out dough on a lightly floured cutting board. Top with favorite pizza toppings then bake 8 to 12 minutes or until crust is nicely browned. This will make three to four 8 to 10 inch pizzas depending how thin you want your pizza.
FryPan method: 10" pan
1. Pour 1 tablespoon on olive oil on frying pan and spread evenly. Heat frying pan
2. Roll out dough on a lightly flowerd cutting board. Spread flat on frying pan (be careful, the pan is hot don't burn yourself) and flatten so you have dough edges up around the pan.
3. Pour a tablespoon of extra virgin olive oil on the pizza dough and spread evenly to the entire perimeter.
4. Scoop some sauce (not too much) on the center of the dough and spread evenly.
5. Turn broiler on high and place the oven shelf 10-12 inches from broiler heat.
6. Cook on medium flame on range top until bottom is golden 3-4 minutes
7. Add the toppings and cheese you want to melt on and move frying pan on oven shelf 10-12 inches below the broiler heat.
8. Cook under broiler until the edges start changing color golden to slightly burned and the cheese is melted. The results should look like a pizza coming out of a wood fired oven and it will taste as great as the ingredients you used.
Optional: To really get great flavor out of this dough, you can cure it. After punching down and separating into dough balls, cover and refrigerate 24 to 48 hours. Allow to sit at room temperature for at least 2 hours when ready to use. Finish recipe as directed.