The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza Dough Question

knc42's picture
knc42

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.

Thanks,

Steve

Nickisafoodie's picture
Nickisafoodie

Not needed re reducing yeast as the salt in the recipe will help retard.  Try leaving it out on the counter for 30 minutes first, tighten balls slightly, coat with oil as you say and refrigerate.  Re flour type, either one works, or a blend of each, see link below re flour types.  Its a personal preference but you certainly do not need high gluten flour.

If you want to see some really cool things re pizza, dough, flour choices, technique, etc, check out this site, very interesting reading. 

http://www.varasanos.com/PizzaRecipe.htm

If you ever move towards a natural starter culture vs yeast, I have kept dough for 3-5 days which developed great flavor.  And longer is possible having gone once for 10 days, which came out surprisingly good!  Good luck!

polo's picture
polo

Check out http://www.pizzamaking.com/forum/index.php. These guys and gals are self professed pizza nerds. The information is endless.

knc42's picture
knc42

Just for fun I decided on 2 cup AP and 1 1/2 Cups of the bread flour.
Then left if our for 30 min as stated above then on to the fridge.

We'll how it goes.

Thanks again,

Steve

MickiColl's picture
MickiColl

many years ago my boss used to bring pizza to the office for lunch. they were small (maybe 8" ?) very little if any sauce and not much in the way of toppings (except for cheese) I've no idea what "type"of pizza (Neapolotan ? Sicilian ? other ?) they were .. if anyone can tell me , I would appreciate it so I can find a pizza here in Las Vegas that has them. the crust is really what I'm looking for .. it was fairly thick, chewy and "billowy" .. much like a ciabatta ..can I use cibatta dough for pizza ?

Wild-Yeast's picture
Wild-Yeast

Sounds like Sicilian style - ciabatta with topping...,

Wild-Yeast

MickiColl's picture
MickiColl

thanks. now I'll start my quest. anyone know of a good Sicilian style pizza in Las Vegas ?