June 1, 2014 - 9:06am
Hello from the Fl Keys
Hello: My name is Kilo, I started out just making pizza dough about a year ago and with some tweeking of the recipe I use, I think it is one of the best down here. So I thought I would start making my own bread, I found this web site and I think it is great, I have made the rustic bread a couple of time and have come out fantastic. I am looking forward to trying out more recipies and learning more. Kilo
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I'm a fellow Floridian, but the northern end of the state. You'll find TFL a great community to share in.
Happy baking,
David G
Would you be willing to share your pizza tips?
Paul
Welcome, Kilo!
I started my baking adventures with pizza dough, too. I was using a pretty good recipe I got online somewhere, but I wanted it to be better, so I started researching. I found this site, the Wild Yeast Blog, and Jeff Varasano's Pizza Recipe all within a few days of each other. After learning how to improve my pizza dough by using sourdough, I decided I might as well learn how to make all my own bread, so here I am!
Like PMcCool said above, I'd like to see some of your pizza tips as well. I'm always still looking to improve mine.
Sorry, I have been unable to post anything for the last couple of days.
My Pizza dough.
2 cups KA bread flour
3 cups Antimo Caputo flour (the red bag)
1 1/2 tbsp honey
1 tbsp extra virgin olive oil
1 3/4 cup room temp water
3 tbsp kosher salt
1 1/2 tsp yeast
I put all the ingredients into my stand mixer except the salt and mix on low speed until all have come together. after about a minute I put in the salt. turn up the speed on the mixer to knead the dough, after about 5 to 6 minutes turn off the mixer and let rest for 10 minutes. Knead the dough for about 5 minutes more, then start checking it. cut off a small piece of dough and make a mini pizza shape out of it until you get a window pane without any holes or tares in it, if you do knead the dough for a little while longer until you can letting the dough rest a couple of minutes in between kneading. After you get the window pane take the dough out and form into a ball stretching the top layer down into the bottom of the ball until the top of it is nice and elastic looking with no tares in it. lightly oil the ball and put into a gallon size zip lock bag and put into the fridge for at least 3 days and up to 5 days. when you decide to make your pizza take the dough out an divide into 3 to 5 equal portions forming a ball with each. let the dough rise for about 1 1/2 hours or until it has fully risen and easy to work with. when it is time to make the pie stretch the dough out with your hands, i don't use a rolling pin, I think it hurts it, If you can, toss it into the air spinning it (it takes lots of practice) have you oven preheated to 550 degrees or as hot as it goes, put the dough onto a peel dusted with corn meal an top as you like. slide the pizza onto a stone for best results. bake until the pizza is well browned and crisp, this makes for a nice chewy pizza with a nice crispy crunch. . Kilo