SCKubicaFan
Assistant Cook
- Joined
- Aug 28, 2011
- Messages
- 3
Hey folks, I wanted some input on my pizza recipe as it turns out well, meaning that the dough bakes through, rises, etc.... but it is just missing something concerning the flavor of the dough to seal the deal, so to speak.
Here is the dough recipe that I am using:
- 2.5 cups of All Purpose (non-bleached) flour OR 2 cups aforementioned and .5 cup of whole wheat flour
- approx. 1.5 TBSP melted butter (instead of olive oil)
- 1 tsp sugar
- approx. 2 TBSP of honey
- dusting of salt (1 tsp at most)
- 1 packet of High Active Yeast
- approx. 1 cup, just under of water 120-130 degrees (check with an infrared thermometer)
The yeast and water are added last, mixed with my Kitchen Aid mixer until it becomes a sold mass in the bowl, then transfer to another bowl, covered/sealed and left either in the microwave (not turned on) for 30-60 minutes for it to works it's magic.
Thoughts/suggestions?
Thanks in Advance!
Here is the dough recipe that I am using:
- 2.5 cups of All Purpose (non-bleached) flour OR 2 cups aforementioned and .5 cup of whole wheat flour
- approx. 1.5 TBSP melted butter (instead of olive oil)
- 1 tsp sugar
- approx. 2 TBSP of honey
- dusting of salt (1 tsp at most)
- 1 packet of High Active Yeast
- approx. 1 cup, just under of water 120-130 degrees (check with an infrared thermometer)
The yeast and water are added last, mixed with my Kitchen Aid mixer until it becomes a sold mass in the bowl, then transfer to another bowl, covered/sealed and left either in the microwave (not turned on) for 30-60 minutes for it to works it's magic.
Thoughts/suggestions?
Thanks in Advance!