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Pizza - Dough for pizza stone 72 oz dough - 20 oz starter 1:1:1 ~Tips
Put cheese on first so toppings don't make the crust soggy. Drop tomato sauce on top so it won't make crust soggy. Lock each layer with a bit of cheese. ~Quarter recipe for 1 more 18 oz pizza 5 oz starter 9 oz all-purpose flour 1/4 oz salt 5 1/2 oz warm water Makes FOUR 18 oz pizzas or SIX 12 oz pizzas
~Mix 20 oz starter 36 oz all-purpose flour 1 oz salt 22 oz warm water Will make a nice soft ball which cleans the bowl. Rest 30 minutes Knead and rest gently until it makes a perky ball. Rise: in 2 gal jar (or the one just larger than 1 gal) until double. Dough should be nice and domed when ready. 8-12 hours at 67* (overnight) 6-8 hours at 70* 4-6 hours on proof in oven And you can rise it halfway then keep in fridge for up to 2 days. *If you refrigerated the dough, remove several hours before you want to use it. It will finish rising as it warms up, if it hasn't finished rising in the fridge. On lightly floured surface, divide dough: 4 pizzas - 18 oz each 6 pizzas - 12 oz each Stretch it into perky balls. You don't want to squash the dough, but stretch it purposefully but gently into disks. Let rest if needed for it to stretch into your desired thickness and size. Heat the oven and stone very hot! 500* for as much as 30 minutes before baking. Bake it HOT! About 8-10 minutes per pizza, depending on size. Cool on a rack to keep the crust crispy and allow the cheese to settle in place. ~To make frozen pizzas Par bake crust until blonde, probably 3-5 minutes. Cool thoroughly. Top with cold toppings and freeze uncovered. Wrap frozen and bake from frozen.
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