Pizza Dough Question
Here is a recipe I've use to make pizza dough, seems to be pretty standard but I want to experiment and had a question.
3 ½ cups of All Purpose Flour
2 tsp Salt
1 tsp Sugar
2 Tbsp of Extra Virgin Olive Oil
1 1/3 cups of Warm Water, 110 degrees
1 Packet of Dry Active Yeast
1. Add the yeast to warm water and set it aside for about 3 minutes.
2. Mix together the flour, salt, sugar and olive oil. Stir the yeast in the water to make sure its all
dissolved and add it to the flour mixture.
3. Knead for 10 minutes.
4. Oil 2 bowls with olive oil and set aside. Divide the dough in two pieces and roll
into a ball. Place each ball of dough into the oiled bowls, seam side down and
brush the tops of the dough with a little oil to stop them from drying out. Place a
piece of plastic wrap on top of each bowl and place the dough into a warm place.
I wanted to try letting it rise in the refridgerator for 24 hours as some recipes have called for. If I do that do I need to reduce the yeast amount?
Also I though about combining or substituting the AP flour with bread flour. What are the thoughts on that.