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Old 12-15-2011, 08:01 PM   #1
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Pizza Dough Formula

Since I was asked to post my dough recipe here it is:

Bread Flour 80%
Semolina Flour 20%
Water 68%
Yeast 1.6%
Sugar 2%
Salt 1.9%

My normal 2 dough run works out to:

Bread Flour: 331g
Semolina Flour: 83g
Water: 282g
Yeast: 7g
Sugar: 8g
Salt: 8g

The weights round in my spreadsheet as my scale doesn't do tenths of a g.

Sometimes I put a splash of olive oil in when making this.
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Old 12-16-2011, 01:31 AM   #2
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Quote:
Originally Posted by FrankZ View Post
Since I was asked to post my dough recipe here it is:

Bread Flour 80%
Semolina Flour 20%
Water 68%
Yeast 1.6%
Sugar 2%
Salt 1.9%

My normal 2 dough run works out to:

Bread Flour: 331g
Semolina Flour: 83g
Water: 282g
Yeast: 7g
Sugar: 8g
Salt: 8g

The weights round in my spreadsheet as my scale doesn't do tenths of a g.

Sometimes I put a splash of olive oil in when making this.
Thanks Frank, as a person who has never made dough from scratch, but only in a bread machine, will you explain how and in what order you put it all together, please?

If I put all of that in my bread machine and let it do the kneading and resting cycles, would that work?
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Old 12-16-2011, 08:59 AM   #3
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Quote:
Originally Posted by FrankZ View Post
Since I was asked to post my dough recipe here it is:

Bread Flour 80%
Semolina Flour 20%
Water 68%
Yeast 1.6%
Sugar 2%
Salt 1.9%

My normal 2 dough run works out to:

Bread Flour: 331g
Semolina Flour: 83g
Water: 282g
Yeast: 7g
Sugar: 8g
Salt: 8g

The weights round in my spreadsheet as my scale doesn't do tenths of a g.

Sometimes I put a splash of olive oil in when making this.
Thanks, Frank! I like recipes that allow me to use the scale.
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Old 12-16-2011, 09:30 AM   #4
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Quote:
Originally Posted by PrincessFiona60 View Post
Thanks, Frank! I like recipes that allow me to use the scale.
Recippes like this mean I have to go out and buy a scale!
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Old 12-16-2011, 09:40 AM   #5
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Basically I proof the yeast. While that is proofing I let the mixer blend all the dry stuff.

Dump the water/yeast into the bowl and let Lucille go to town kneading.

Once the dough is ready make a ball out of it, put it in a bowl to rise. Take an hourish.. Cut in half, make dough balls and put them on the counter covered in a tea towel to rise the second time. I lightly dust the counter with flour.

About an hour later they are ready (it doesn't take as long as the first rise but close). I preheat the oven about 20 minutes after the second rise starts to get the stone hot.

Pacanis,

I have this scale and have been pretty happy with it, though I wish I had the higher capacity one on occasion.
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Old 12-16-2011, 09:42 AM   #6
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Thank you Frank. I'll give this one a go next time I'm doing pizza. Do you freeze after the first rising?
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Old 12-16-2011, 10:00 AM   #7
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Yes, when I freeze the dough I do after the first rise. I make the dough balls and put them in freezer bags. I learned to not just plastic wrap them, especially too tightly. They rise in the freezer afore the freeze, burst out of the plastic wrap.
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Old 12-16-2011, 10:05 AM   #8
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Ah! Good tip! Do you oil them?
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Old 12-16-2011, 10:47 AM   #9
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No oil in the bags.

When you take it out of the freezer, remove from the bag, lightly floured counter, tea towel. Wait.
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Old 04-11-2012, 02:55 PM   #10
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Frank, we've used this recipe the last twice we've made pizza and really like it. Thanks so much. Now, I've got a couple of questions for you.

1. I know you regularly freeze the dough before second rising, do you wrap in plastic wrap and THEN put in freezer bags? I don't want dried bits on my dough.

2. Have you ever parcooked a pizza shell and frozen that? I'd like to do that, simply to make it easier both for storage and for use later. Just wondering if you had any tips on that.
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