Low sugar, high yeast pizza dough
I've been reading for a while, but if I want to ask questions (or share things I'm doing) I need to post and say hi! So hello all! If I've got this in the wrong place, please let me know!
Here's what inspired me to finally post: I've been meaning to try Kathleen Daelman's "Easy Pizza Dough" recipie for a while, and finally tried it today! It claims to be able to be used fresh, refrigerated or frozen. So I divided the dough into eight, and tried one out for a small lunch pizza today. Looked like this:
I'll try the "refrigerated" version this evening. It's warming up on the counter now.
The other six pieces are in the freezer, so I won't know about them until later this week. The recipie suggests putting frozen dough on the counter in the morning to be ready to use in the evening. I'm not so sure about that...is that food safe? But how else would I do it?
I don't have a pizza stone, so just baked on a cookie sheet w/ a little flour underneath. Made a beautiful, crunchy crust.
I find it very interesting that it has very little sugar, but so much yeast. I thought I'd ask if any of you had ideas about why so much yeast? Here's the recipie.
3.5 c. unbleached flour
2 packages active dry yeast
1 tsp. coarse grained salt
1/2 tsp. sugar
1.5 c. lukewarm water