Apologies in advance, but I am dubious when I read this recipe. First, I have had pizza crusts made with both all-purpose and bread flour and much prefer the chewiness and improved structure of dough made with bread flour. Second, I can't see how the dough can develop enough gluten to create the necessary structure without either kneading the dough or letting it stand for at least 12 hours, or did I miss that part? In addition, the amount of yeast seems very high. given all that time it has to sit around before using. But the biggest thing for me is in the recipe source...there's simply no such thing as artison bread in 5 minutes a day, any more than there is such a thing as authentic barbecue in 5 minutes. Good bread takes time, and a lot of it. Please don't be offended...these are just my initial thoughts as I read through the recipe. If it works for you and you like it, that's ultimately all that matters.
Jon----- Original Message ----- From: "Carolyn Ranker" <carolynranker@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx> Sent: Saturday, January 03, 2015 5:46 PM Subject: [blindcooks] Pizza Crust Recipe I'm Making Tomorrow
This is my husband's favorite homemade pizza crust recipe. I found it on facebook a couple of years ago to try to get me to buy Pampered Chef items. Since our son, Denny, is still home until Wednesday morning, thought we'd make pizza mon. night. This has never made 6 crusts on my watch. thought I'd share the recipe. Dorie Hicks Piskorski - Pampered Chef - Free Recipes & More Olive Oil Pizza Dough From Artisan Bread in Five Minutes a Day (makes about 6 pizzas) 3 1/4 cups lukewarm water 1 tablespoons granulated yeast 1 1/2 tablespoons kosher salt 1/3 cup extra virgin olive oil 7 1/2 cups unbleached all-purpose flour Mix the water, yeast, salt, and olive oil in a 5-quart, lidded container (or bowl).Mix the flour in, without kneading. Use a wooden spoon, a stand mixer, or a foodprocessor. Cover, not airtight, and let sit at room temperature for about 2 hours, until the dough rises and then flattens on top.Store in the fridge, keep it covered, but not air tight, and use within 12 days.On the day you are going to make pizza, bring the dough out of the fridge. Dust the surface of the dough with some flour and pull off a one pound chunk (using a serrated knife or kitchen shears), this is about grapefruit size. Put the rest of the dough back in the fridge to be used another day. Using floured hands quickly shape into a ball and then roll out, just like you roll any other pizza dough, using flour when needed to keep it from sticking. There is no need for it to rest, you can proceed directly with your pizza recipe! (Can put cornmeal on crust and then flip it onto a hot stone. It gives a nice texture.)The dough gets better each day. Whatever is left at day 12 can be divided into a pizza portion, shaped into a disk, wrapped in plastic and frozen in freezer bag.When ready to use, let stand on counter about 2 hrs and shape into your pizza crust. Can also be thawed in refrigerator during the day. hour ago
