The Fresh Loaf

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pizza dough

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smallaxe's picture
smallaxe

pizza dough

been working on making pizza for many years. finally have a pie that suits me. i use bread flour 3 1/2 cups. 2 tbl sp of malted barley flour, 3 tbl sp of  vital wheat gluten 1 pkg rapid yeast 3/4 tbl sp salt 1/2 tbl sp sugar 12 oz. cold selzer water. mix in kitchen aid w/ dough hook 17 minutes............works for me...........i really suck at photos..........tastes and looks better than this.

 

belle's picture
belle

Can you post the instructions for putting this together?  I am intriqued especially with the cold seltzer water..question, could you use room temperature seltzer water OR does it have to be cold?  In addition, I don't have malted barley flour - could I use rye flour instead?

Thanks so much,\

Belle

smallaxe's picture
smallaxe

Belle,............first thing i do is place 3 1/2 cups of bread flour in mixer bowl add the gluten, malted barley flour. (if you have no barley flour that is ok, it just adds a nice flavor, i would not use any rye) sugar, salt, yeast. 

9 always rapid rise)........puy dough hook on andlet her spin for couple minutes.........then add cold seltzer a little at a time. i also add maybe1/2 tablespoon of olive oil once it comes together...........i always use colds selzer..........i do a cold ferment so i keep everything cool run on slowest speed 17 minutes..........when done i cut in half and place in zip lock  (one large enough to allow for expansion and spray a spot of pam to make removal easier) and place in fridge. let it set for a day or so you can also take 1 ball and freeze............take it out of zip, place it on floured board and gently flatten out to an 8" circle, let rest covered with damp cloth for an hour..........sprinkle a little more flour and letting gravity do the work, work the ball into a 12 inch pie.............i always spread on a peel and place on a hot stone..........hope this helps......i know it seems like a lot   but worth the time and effort

belle's picture
belle

Hi Smallaxe..thanks for the instructions and clarifications for me..I will give this a try and let you know how it turns out..
Best,
Belle 

belle's picture
belle

Hi Smallaxe..thanks for the instructions and clarifications for me..I will give this a try and let you know how it turns out..
Best,
Belle 

flournwater's picture
flournwater

Inasmuch as Seltszer Water is simply plain water charged with CO2 what's the purpose of that ingredient in the formula.

The CO2 gases won't last long enough to have any influence on the dough after the Seltzer goes flat (typically 3 - 5 hours) so after that length of time it's simply plain water.