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Old 10-06-2018, 06:31 PM   #1
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Pizza Dough



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.

Easy Vegan Pizza Dough Recipe.

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Old 10-07-2018, 10:30 AM   #2
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Quote:
Originally Posted by powerplantop View Post


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.

Easy Vegan Pizza Dough Recipe.
More or less the same as my pizza dough although I exchange a small amount of olive oil (probably a teaspoonful for this quantity of flour) in place of the equal amount of water.

And for no other reason than that I was taught to do so when I first learned yeast cookery, I add a little sugar to encourage the yeast (possibly a good pinch for this amount of yeast).

Incidentally, I find that raw dough survives well in the freezer so I often make double the amount of pizza dough, roll it out into bases (approx 6" diameter as I live alone)and stash in the freezer for use within a week or so). They defrost while you're sorting out the toppings and heating the oven. Useful when minding a neighbour's child in an emergency or you fancy a pizza in a hurry.
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Old 10-07-2018, 03:24 PM   #3
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I will have to try freezing it. It would be nice to have when I get that pizza urge. Last time I made a triple batch in my Kitchen Aid and it was just about all that it could handel. I had to lean on it to keep it from bunching up.
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Old 10-07-2018, 04:55 PM   #4
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Thank you, James. One of these days I want to make my own pizza crust and I'll give yours a try.

Your finished pizza is mouthwatering! I love artichoke hearts on pizza.
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Old 10-07-2018, 04:58 PM   #5
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Sure look delicious. Can it be doubled?
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Old 10-07-2018, 06:13 PM   #6
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Originally Posted by Cheryl J View Post
Thank you, James. One of these days I want to make my own pizza crust and I'll give yours a try.

Your finished pizza is mouthwatering! I love artichoke hearts on pizza.
This is a good one. This Spring in Barcelona I tried to eat all of the fresh artichokes in Spain.
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Old 10-07-2018, 06:15 PM   #7
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Sure look delicious. Can it be doubled?
Yes, just after making the dough put each one in its own container. I have done a triple batch in my Kitchen aid mixer but that was all that it wanted. My wife was laughing as I held it down.
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Old 10-07-2018, 09:30 PM   #8
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Quote:
Originally Posted by powerplantop View Post


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.

Easy Vegan Pizza Dough Recipe.
You're the first person I've ever heard confirm the multi-days rest thing for pizza dough..

When I was a kid, I delivered pizzas as a side job for a few years. I often helped the other workers fold boxes, carry in sacks of flour, and containers of syrup for the fpuntain sodas.

I always thought that it was so neat how the dough was made in a giant mixer, then apportioned, and put into oiled round aluminum containers, where I helped stack and carry them into the walk-in fridge.

The pizza baker guy used to come into the back and tell us how to rotate the resting dough tins, saying that we needed to rotate them as ordered.

After watching dozens of shows about pizza dough over the years, one might think that freshly made is better.

We could all use a little rest to be at our best, I guess,
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Old 10-08-2018, 07:07 AM   #9
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Originally Posted by buckytom View Post

"After watching dozens of shows about pizza dough over the years, one might think that freshly made is better. "

,
Well, yes, but we all need a fall-back position occasionally and being able to fish out a frozen home-made pizza base has it's place. I wouldn't freeze a fully made and cooked pizza, either home-made or shop-bought.

It's all very well for TV presenters to pontificate - they aren't working in the real world.

Bread-making day today so might make a couple of pizza bases for the freezer and one for tonight's supper.
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Old 10-08-2018, 08:34 AM   #10
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The measured balls of dough in tins that I mentioned wasn't ever frozen.
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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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