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Old 04-18-2012, 01:27 AM   #21
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Quote:
Originally Posted by Margi Cintrano
Good afternoon, Barry,

As stated here is the Pizza dough recipe requested ...

PIZZA DOUGH

1 1/3 cup warm water 115 farenheit degrees

1 package active yeast

3 cups all purpose Or Zero Zero Flour ( this flour is used by: Chef Mario Batali - NYC ); plus extra flour for kneading

1 tsp. salt

1 tsp. Evoo

DOUGH BY HAND ( I prefer to make my dough via hand )

1. in a large bowl, combine the water and the yeast
and then whisk until the yeast dissolves

2. in another bowl, combine flour and salt

3. gradually, add yeast to mixture and stirring with wooden spoon, until dough is a soft form

4. turn dough out on lightly floured surface and with lightly floured hands,
knead until smooth and elastic, 10 minutes.

LET THE DOUGH RISE IN WARM CORNER WITHOUT DRAFTS

1. lightly oil a large bowl

2. add dough and turning several times, to oil top

3. cover with plastic and wrap and let rise in a warm corner without drafts is quintessential

4. *** One and 1/2 hours the pizza shall double in bulk

5. punch down the dough

*** This amount makes 2 pizzas or 4 calzones

Kindest.
Margi Cintrano.
This dough recipe produced a great crust. Thin and crunchy wqon the bottom and nice big golden crusty pillows around the edges, that are perfect for dipping in just about anything.

B
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Old 04-18-2012, 09:42 AM   #22
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Barry: Thanks so much for the feedback

Truly pleased to hear the great news !

Kind regards,
Margi Cintrano.
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Old 04-25-2012, 02:36 PM   #23
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Quote:
Originally Posted by Barryl.ashworth View Post
This dough recipe produced a great crust. Thin and crunchy wqon the bottom and nice big golden crusty pillows around the edges, that are perfect for dipping in just about anything.

B
So, Barry, what kind of flour did you end up using and what other special things you had to do to accomadate oven, climate, type of flour, etc.?
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Old 04-25-2012, 02:38 PM   #24
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Old 04-25-2012, 03:13 PM   #25
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Quote:
Originally Posted by Charlie View Post
So, Barry, what kind of flour did you end up using and what other special things you had to do to accommodate oven, climate, type of flour, etc.?

I ended up using King Arthur Bread Flour, Olive Oil, salt, yeast and water. I cooked on a sheet pan over a stone with my gas oven set at 525F the recipe produced multiple pizzas worth of crust. The ones we ate the first night were very good but the rest was used 3 nights later and it was everything I was looking for and more!! perfect puffy edges and crisp bottom, able to be pulled very thin if desired.

Actually I set my oven to 450 to preheat the stone and when I put the pie in I turn the heat up to 525F blast the heat back up as fast as possible. Not sure if my heat philosophy really does anything but I like it
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Old 04-25-2012, 04:31 PM   #26
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Thank you. Did you add oil to the recipe?
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Old 04-25-2012, 05:45 PM   #27
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I don't know that I actually measured the evoo but I'm sure I used a bit more than 1 tsp.
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Old 04-25-2012, 06:37 PM   #28
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I'm sorry I meant to ask if you used oil to add to the dough or did you use just like in the recipe for coating the bowl? Thank you.
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Old 04-25-2012, 06:56 PM   #29
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I put a little evoo in the dough as well.
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Old 04-25-2012, 10:05 PM   #30
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Thank you.
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