nestlund
Cook
- Joined
- Jan 18, 2012
- Messages
- 54
16oz. 110 degree water
1 tsp. dry active yeast
4 1/2 cups all purpose flour (king arthur is the best)
1/4 cup virgin olive oil
1 Tbsp salt
Let yeast and water proof together for 5 mins
Add oil then flour then salt. Kneed for 3-5 mins in kitchen aid mixer with the hook attachment. Dough will be on the wetter side. Pour into bowl and let rise for 3 hrs. After 3 hrs punch dough down and layout on a floured bench. Cut into 4 equal doughballs. Lighty coat with vegetable oil and put into separate zip lock bags to further ferment to aquire a better tasting crust. Put doughballs into fridge for 24-48hrs. When rdy to make a pie let dough sit at room temp for 1-2 hrs before shaping the dough.
1 tsp. dry active yeast
4 1/2 cups all purpose flour (king arthur is the best)
1/4 cup virgin olive oil
1 Tbsp salt
Let yeast and water proof together for 5 mins
Add oil then flour then salt. Kneed for 3-5 mins in kitchen aid mixer with the hook attachment. Dough will be on the wetter side. Pour into bowl and let rise for 3 hrs. After 3 hrs punch dough down and layout on a floured bench. Cut into 4 equal doughballs. Lighty coat with vegetable oil and put into separate zip lock bags to further ferment to aquire a better tasting crust. Put doughballs into fridge for 24-48hrs. When rdy to make a pie let dough sit at room temp for 1-2 hrs before shaping the dough.
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