[blindcooks] Re: Pizza Crust Recipe I'm Making Tomorrow
- From: "Valerie" <rosetta@xxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sun, 4 Jan 2015 15:23:00 +1030
Hi Jon, I have not made this pizza dough, it does intrigue me though., so I
will have a try to see what happens. I have a three day bread dough, about
four cups of flour to 1/2 tsp yeast, that bread recipe, from memory, came from
a New York source, a rather nice bread - the dpugh could be used anytime after
14 hours of being in the fridge, but used within three days. I am guessing
with the 12 day dough, that the bread texture of baked crust might be
different after such a long rise, and would it taste rather like a sour dough?
There are some very different bread recipes out there, there is also the no
knead published in New York Times, if my memory is correct, I have not tried
that one either. I do use bread flour, and because it is a rather quiet
day, I might mix up a batch of this dough and see how it goes. We do like a
really thin chewy crust, interesting to see how it bakes up.
Hope it is cooler your way, we had a temp of 111F the other day, the garden and
us all were frizzled. Valerie.
Cheers. Valerie.
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx]
On Behalf Of Jon Rawlings
Sent: Sunday, 4 January 2015 2:45 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Pizza Crust Recipe I'm Making Tomorrow
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 food
> processor.
> 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
>
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