Yep, makes a sweeter dough and a "bubbly" base.sosman wrote: Interesting that it specifies chilled water - I use lukewarm for my dough. Does the slower rise give a different flavour profile?
Cheers
Chris
Yep, makes a sweeter dough and a "bubbly" base.sosman wrote: Interesting that it specifies chilled water - I use lukewarm for my dough. Does the slower rise give a different flavour profile?
Wobbly wrote:Approx how many large pizza bases does this recipe make please?
Too much yeast, the trick in Italy is using less yeast and leave it more time restingCaptain Cook wrote: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.
Exactly, I know of pizza makers in Rome they make the dough rest for 72 hours.Groovy Gorilla wrote:The longer it takes to rise the more the good bacterias have time to develop flavour.
I retard my rise in the fridge for 24 hours.