Gotcha
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This is my pizza dough recipe that I have developed over the years. I like to make a double batch and freeze the extra dough for later bakes.
Ingredients:
16 oz. (453.00g) Gold Medal Bread flour (+1 T flour if needed)
2 oz. (57.00g) Semolina flour
9.5 oz (315g) spring water (additional 1-2 T water if needed)
2 T olive oil (add last to mixer)
2 t. sea salt
4 t. yeast (SAF Instant Premium Yeast)
1 T Briess - Dry Malt Extract - Sparkling Amber (You can also use Molasses)
1. Using a stand mixer add all of the dry ingredients and mix with a dough hook on slow for 15 seconds. Next add the water (Not the Oil) and mix for 2-3 minutes, the dough should start to form a ball around the dough hook. Next add the oil and increase speed to 3-4 and mix for 6 minutes.
* If the dough does not release from the sides of the bowl, add a pinch of flour. If the dough is very dry and floury, add a small amount of water.
Rub some olive on the work surface and transfer the dough to the oiled surface. Stretch and fold the dough, to fold it into a ball. Cover the dough with a clean bowl. Perform three more stretch and folds, at 5-minute intervals. You can rub more oil on the work surface, as needed, to prevent sticking.
Divide the dough into three balls and lightly cover with olive oil and place in two dough proofing pans that have been lighted coated in olive oil and dusted with semolina/flour mixture and cover. Place both pans in the refrigerator for one day, remove two hours prior to baking your pizza.
*You can also use plastic bags that have been sprayed with pam.
If you like you can also freeze one of the dough balls, simply place one of the balls into a plastic freezer bag that has been sprayed with pam.
To use frozen dough, remove from freezer and rub with oil. Place proofing pan that has been lightly coated with olive oil and sprinkled with semolina flour. Leave on counter until the dough starts to soften. Place in the refrigerator until 2 hours prior to baking.
Estimated Dough weight 914g or 10 oz. per ball.
Greg
Ingredients:
16 oz. (453.00g) Gold Medal Bread flour (+1 T flour if needed)
2 oz. (57.00g) Semolina flour
9.5 oz (315g) spring water (additional 1-2 T water if needed)
2 T olive oil (add last to mixer)
2 t. sea salt
4 t. yeast (SAF Instant Premium Yeast)
1 T Briess - Dry Malt Extract - Sparkling Amber (You can also use Molasses)
1. Using a stand mixer add all of the dry ingredients and mix with a dough hook on slow for 15 seconds. Next add the water (Not the Oil) and mix for 2-3 minutes, the dough should start to form a ball around the dough hook. Next add the oil and increase speed to 3-4 and mix for 6 minutes.
* If the dough does not release from the sides of the bowl, add a pinch of flour. If the dough is very dry and floury, add a small amount of water.
Rub some olive on the work surface and transfer the dough to the oiled surface. Stretch and fold the dough, to fold it into a ball. Cover the dough with a clean bowl. Perform three more stretch and folds, at 5-minute intervals. You can rub more oil on the work surface, as needed, to prevent sticking.
Divide the dough into three balls and lightly cover with olive oil and place in two dough proofing pans that have been lighted coated in olive oil and dusted with semolina/flour mixture and cover. Place both pans in the refrigerator for one day, remove two hours prior to baking your pizza.
*You can also use plastic bags that have been sprayed with pam.
If you like you can also freeze one of the dough balls, simply place one of the balls into a plastic freezer bag that has been sprayed with pam.
To use frozen dough, remove from freezer and rub with oil. Place proofing pan that has been lightly coated with olive oil and sprinkled with semolina flour. Leave on counter until the dough starts to soften. Place in the refrigerator until 2 hours prior to baking.
Estimated Dough weight 914g or 10 oz. per ball.
Greg
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