Pizza Dough Recipe

[Captain Cook]

Got this recipe from some friends whose daughter owns a restaurant. They use this all the time in the Q220 on a weber Pizza Tray.

You all may be interested.

Ingredients
600 gm Strong Bakers Flour
400 gm Semolina Flour
20 gm Dry Yeast
10 gm Salt
10 gm Sugar
10 ml olive Oil
650 ml Chilled water
In a large bowl mix the dry ingredients together, make a well in the centre and pour
600 ml of water into the well, mix together using clean hands. 3- 4 minutes.
Add additional water as require. Knead mixture using palms and heel ¼ turn. After
10 minutes it should form a smooth silky ball.
Coat bowl with the olive oil & place the dough into the bowl, cover with a damp tea
towel and put in a warm spot to allow the dough to rise (about 1 hour).
After the Dough has risen, punch the dough and divide into 8 balls approximately 200
grams in weight.
Roll out into Pizza bases. Top with your favourite toppings.
For best results cook on a tray sitting on a pre heated Pizza stone.

Note – Do not freeze the dough.

[Davo]

Phil,
I'm a bit puzzled why the recipe would require chilled water as that will not activate the yeast for the first part of the making of dough .

I've always used warm tepid water about 37C (body temp) so the yeast would be activated to allow the dough to rise.

I would also mix the yeast into the warm water and sit for 10 minutes or so till the water gets a sudsy look about it which tells you that the yeast is good and active. Sometimes it's possible to get crappy yeast that is pretty much dead..this is a good way to test it. Put a teaspoon of sugar into the yeast water mix to feed the yeast then after 10 minutes it's good to pour into the flour mix.

Cheers

Davo

[Captain Cook]

Davo
I have no idea. I am only passing on Cheffy's recipe, It works so I can't explain.

Cheers

[urbangriller]

Good morning Phil and Davo,

There are a few Pizza Dough recipes that also chill the flour. The idea is to delay the fermentation (most “cold” recipes also refrigerate immediately after the dough has formed) to allow the starch in the hydrated flour to slowly break down into simple sugars to form a sweeter dough. With the yeast “asleep” a greater amount of fermentable sugars form before the yeast gets going.

The dough is brought up to temperature by the heat of the bakers hands kneading it and the yeast starts to do its thing after the starch strings and sugars have formed.

See this reference: The Bread Baker’s Apprentice by Peter Reinhart

Cheers
Chris

[Davo]

Thanks Chris....Good Mornin to you over on the west side..has the sun come up yet?
I do remember seeing something like this discussed on the TVWBB but I don't remember them saying about putting chilled water in the mix as I thought that would've killed the yeast. I do remeber them discussing about leaving it in the fridge overnight for the fermentation.
This might be worth making some and trying this theory out.....I'll just have to wait till I get a day when the mrs is out and she won't see the mess i'll be making

Cheers

Davo

[urbangriller]

HI Davo,

Mothers Day, got to be up early to ring the old girl in Melbourne!

Yeast isn't killed by cold, only heat!

And leaving your dough in the fridge overnight does make a better dough.

Cheers
Chris

[CommandoGorilla]

Mmmmm, I'm also a Home Brewer and when I feed my yeast sugar, I end up with alcohol, and lots of it, burp.

Anyone tested the alcohol content of their pizza lately?

[Davo]

"But occifer 'hic' ....I only ate 3 slices of a hawaiian...'hic....burp!!"

[urbangriller]

"But occifer 'hic' ....I only ate 3 slices of a hawaiian...'hic....burp!!"

You see, I think you could argue Pineapple Poisining....noxious weed!

Chris

[titch]

"But occifer 'hic' ....I only ate 3 slices of a hawaiian...'hic....burp!!"

You see, I think you could argue Pineapple Poisining....noxious weed!

Chris

Fried Pineapple YUUUUUMMMMMMMMMM
Titch

[Captain Cook]

"But occifer 'hic' ....I only ate 3 slices of a hawaiian...'hic....burp!!"

You see, I think you could argue Pineapple Poisining....noxious weed!

Chris

Don't let him BS you he cooks Pineapple with Brown Sugar and Chilli at BBQ school and says it is one of his fav's

Cheers

[Smokey]

Your dough is fantastic Cooky, best Ive had in a long while.
I did burn it a little But I put that down experiance (None)
Im going to try again tonight as I rekon I will have the burner situation cracked this time.

[sosman]

Got this recipe from some friends whose daughter owns a restaurant. They use this all the time in the Q220 on a weber Pizza Tray.

650 ml Chilled water

Interesting that it specifies chilled water - I use lukewarm for my dough. Does the slower rise give a different flavour profile?

[Smokey]

Stand by for some edumacation Sos

[Captain Cook]

Stand by for some edumacation Sos

Dunno
Didn't tell me, only said this is the best Pizza Dough Recipe to use. She was right.

Cheers