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I had some leftover dough from making Peter Reinhart's pain a l'ancienne baguettes, so I decided to make a pizza with it. Pretty simple stuff, but the crust is amazing with this. Some tomato sauce (I don't remember what I put in it), mozzarella, and venison sausage. Here's the recipe for the dough. 100% bread flour (use King Arthur if you aren't already) 2% salt .7% instant yeast (I used active dry yeast because it's all I have; don't worry about activating it if you use it...I didn't) 79% ice-cold water It makes a very wet dough; mix it in a bowl or mixer. You can't knead it. I mixed for about 6 minutes or so. Throw it in the refrigerator overnight, covered. Just pull it out about 3 hours before you want to bake it; the recipe doesn't call for proofing or punching or anything. Wait till it doubles before you divide and bake it, though. 27 ounces of flour, according to Peter Reinhart, will get you about 6-8 pizzas.
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Jan 2, 2012 00:11
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| # ¿ Apr 25, 2024 06:15 |
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lifts cats over head posted:How do I make the crust on final product softer? I don't have my recipe handy but I remember I used a ratio of 3:1 of flour to liquid and let it rise for about two hours at room temperature, divided the dough and let it rise again for an hour or so. Baked it on a ~550 degree stone. I'm not sure if the cold ferment had anything to do with the softness of the crust. Added a lot of tastiness, though. Still, try making a wetter dough.
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Jan 11, 2012 02:42
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