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Old 10-10-2018, 01:42 AM   #21
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Swedish is is more potent , this dough lives in large container and every morning it comes out to say hello... So I knock some air out of it.
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Old 10-11-2018, 11:50 AM   #22
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This dough is a nope, it doesnt work with what I have in this country, it took over the fridge , rose over the edge, lifted the lid every morning and I am tired of having large box the size of the whole bottom of my fridge, so no, do not like. Also very salty. If I try it again, I will use less salt and way less yeast.
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Old 10-11-2018, 04:49 PM   #23
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Swedish is is more potent , this dough lives in large container and every morning it comes out to say hello... So I knock some air out of it.
The Swedish yeast, is that what's more potent?
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Old 10-12-2018, 06:23 AM   #24
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Yes yeast, sorry I missed a word again and today I have fever.
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Old 10-14-2018, 08:47 AM   #25
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Just as a post script:-

A (British) chef on TV this AM was demo'ing pizza dough using 00 flour. It wasn't made clear what the advantage was over English strong bread flour but I have some 00 in my flour crock so I might have a go. I've used 00 when making pasta but not with yeast cookery. It's supposed to give a crisper crust.
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Old 10-15-2018, 10:05 AM   #26
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Just as a post script:-

A (British) chef on TV this AM was demo'ing pizza dough using 00 flour. It wasn't made clear what the advantage was over English strong bread flour but I have some 00 in my flour crock so I might have a go. I've used 00 when making pasta but not with yeast cookery. It's supposed to give a crisper crust.
I have to ask.... what is 00 flour? That's not a variety that I've ever heard of... more that common language which separates us. Is that like Semolina, which is what I've always seen recommended for pasta?
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Old 10-15-2018, 10:52 AM   #27
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With apologies to James, I don't see myself planning 4 days ahead to make pizza dough. It was a big step for me to make a batch of dough the day before.

I have had no issues with freezing homemade dough. I have a recipe that makes enough for three 16" pizzas and I freeze two of them routinely.

My KA mixer is not the big guy with all metal gears. Mine has the sacrificial plastic/nylon gear that I've replaced once. KA makes mixers with both setups.
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Old 10-15-2018, 11:19 AM   #28
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I have to ask.... what is 00 flour? That's not a variety that I've ever heard of... more that common language which separates us. Is that like Semolina, which is what I've always seen recommended for pasta?

Yes, finely ground durum wheat/semolina. It also adds a slightly I would say nutty taste.



My main go to pizza dough has a bit of finely ground cornmeal and whole wheat flour in the dough. Sometimes, if I don't feel like digging through the freezer (I keep flours other than unbleached AP in the freezer so they don't go stale) for the "specialty" flours, I'll just use all AP. However, we do seem to like the crust better when the other flours are added.
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Old 10-15-2018, 01:46 PM   #29
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I have to ask.... what is 00 flour? That's not a variety that I've ever heard of... more that common language which separates us. Is that like Semolina, which is what I've always seen recommended for pasta?
It's an Italian flour. Here's an article that describes it and a quick explanation of the Italian flour grading system.

What is Italian 00 flour?
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Pizza Dough [IMG]http://jamesstrange.com/wp-content/uploads/2018/10/Pizza-For-Blog-1024x683.jpg[/IMG] This pizza dough is really good. The only problem is it takes 4 days to make. 212 grams Bread Flour King Arthur in the blue bag 128 grams Water 3.5 grams Yeast 6.5 grams salt Kosher or sea salt Weigh out all of your Ingredients. To a stand mixer add all of your water and yeast. Add roughly half of your bread flour to the bowl. Using the dough hook mix on low for 5 minutes. Stop occasionally to scrape the bowl. Let the dough rest for 20 minutes. Mix the remaining flour with the salt. Add the remaining flour and salt to the stand mixer and mix for 15 minutes. Stop occasionally to scrape the bowl. You might even have to knead in a bit of the flour. Take a round plastic container and poke a hole in the lid (for gas to escape). Lightly oil the bowl. When the dough has finished mixing tuck it into a ball and add it to the plastic container. Place the dough in the refrigerator. Minimum one day but four or five days makes amazing crust. One hour before using the dough take it out of the fridge and let it come to room tempature. Place the pizza stone in the oven and preheat to 500F. Let it sit at 500F for at least 30 Minutes before cooking your pizza. Layout a sheet of parchment paper that is close to the size of your stone. Place the dough ball on the parchment paper and using your fingertips shape your pizza. Add your toppings and let rest for 10 minutes. Transfer your pizza to the stone, I leave mine on the parchment paper. Cook for eight to ten minutes. [url=http://jamesstrange.com/recipe/easy-vegan-pizza-dough-recipe/]Easy Vegan Pizza Dough Recipe.[/url] 3 stars 1 reviews
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