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Old 05-17-2013, 10:47 AM   #1
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Cold Fermented Pizza Dough

Pizza Dough - Cold Ferment

The oil content gives this dough a rich flavor and makes it very easy to handle. Cold fermentation enhances the flavor and texture of the crust.

INGREDIENTS
2 1/4 cup warm water (105F to 115F)
2 Tablespoons active dry yeast
6 cups (or more) all purpose flour
1 Tablespoon sugar
1 Tablespoon Kosher salt
9 Tablespoons olive oil

INSTRUCTIONS
1. Pour warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5
minutes.
2. Mix flour, sugar, and salt in stand mixer. Add yeast mixture and oil.
3. Knead with dough hook on low speed until dough forms a sticky ball. Increase speed to
2 and continue to knead for 10 minutes. Add more flour or water by tablespoonfuls to
adjust consistency as needed.
4. Brush large bowl lightly with olive oil. Transfer dough to bowl and turn to coat with oil.
5. Cover bowl with plastic wrap and refrigerate for 24 to 48 hours punching down as
needed to stay in the bowl.

1-2 hours before cooking
1. Divide in half, form into balls and proof until doubled in size.
2. Form dough to pan without further kneading or rolling using as little handling as possible.

Makes 2 large pizzas with medium thick crusts
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Old 05-17-2013, 06:12 PM   #2
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IMHO cold ferment is the way to go.
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Old 05-17-2013, 07:23 PM   #3
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Quote:
Originally Posted by justplainbill View Post
IMHO cold ferment is the way to go.
I agree!

It gives a great taste and it allows you to do most of the messy work when it is convenient for you.
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Old 05-17-2013, 07:32 PM   #4
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Can I make it without a dough hook? Only a hand mixer here.
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Old 05-17-2013, 07:35 PM   #5
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Quote:
Originally Posted by Dawgluver View Post
Can I make it without a dough hook? Only a hand mixer here.
I use a spoon and my hands.
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Old 05-17-2013, 07:37 PM   #6
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Quote:
Originally Posted by Aunt Bea View Post

I use a spoon and my hands.
Even better!
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Old 05-17-2013, 07:43 PM   #7
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Quote:
Originally Posted by Dawgluver View Post
Can I make it without a dough hook? Only a hand mixer here.
Knead like bread until smooth.

.40
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Old 05-18-2013, 04:54 PM   #8
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Today's pies using the cold ferment dough. 575 for twelve minutes



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.40
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Old 05-18-2013, 05:20 PM   #9
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Originally Posted by forty_caliber View Post
Today's pies using the cold ferment dough. 575 for twelve minutes

.40
Lovely, .40!
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Old 05-18-2013, 06:01 PM   #10
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mmmm...pizza!
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