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tpizza_dough.md - recipes - various cooking recipes |
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git clone git://src.adamsgaard.dk/recipes (git://src.adamsgaard.dk) |
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tpizza_dough.md (2072B) |
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1 # Pizza dough |
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2 |
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3 ## Ingredients (1.5x larger portion in brackets) |
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4 - 320 ml cold water (480 ml) |
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5 - 12 g yeast (20 g) |
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6 - 2 tbsp olive oil (3 tbsp) |
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7 - 500 g tipo 00 flour, or tipo 0 (750 g) |
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8 - 7 g salt (13 g) |
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9 |
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10 ## Procedure (begin ~3 h before dinner) |
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11 1. Mix water, yeast, and olive oil bowl and stir until yeast is dissolved |
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12 2. Add flour and salt mix |
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13 3. Knead with machine on low speed for 5 mins |
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14 4. Knead with machine on fast speed for another 5 to 10 mins, until the dough slips the sides of the bowl and is smooth |
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15 4. Put dough into tightly closed container or cover with cling film |
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16 5. Let dough rise on the kitchen table for approximately 1 hour |
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17 6. Cut dough into 4 portions, and shape into balls by stretching surface |
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18 7. Cover with thin layer of flour or olive oil so it doesnt stick |
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19 8. Let rise under film cover for 1 to 2 hours |
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20 9. Flatten each dough ball by poking it with fingers and stretching with hands |
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21 |
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22 ## Cold rise |
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23 Half the amount of yeast and sugar. Let rise for one hour at room |
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24 temperature. Afterwards, cut into 4 pieces and let rise in fridge |
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25 for 12 hours. Take dough out of the fridge 30 min before use. |
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26 |
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27 |
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28 |
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29 # Sourdough pizza |
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30 |
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31 https://www.cathrinebrandt.dk/hjemmelavet-pizzabund-med-surdej/ |
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32 |
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33 ## Ingredients |
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34 - 330 g cold water |
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35 - 450 g tipo 00 flour, eller tipo 0 |
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36 - 100 g sour dough |
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37 - 10 g salt |
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38 |
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39 ## Procedure (begin evening before between 18:00 and 20:30) |
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40 1. Mix water and sour dough |
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41 2. Add flour and salt |
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42 3. Knead for 10 to 15 mins (first 5 mins slow speed, afterwards fast), until the dough slips the sides of the bowl and is smooth |
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43 4. Put dough into tightly closed container or cover with cling film |
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44 5. Fold dough in container |
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45 6. Let rise on kitchen table for 30 min |
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46 7. Fold dough in container once more |
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47 8. Let rise on kitchen table for 1-3 h |
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48 9. Put dough into fridge overnight |
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49 10. Turn on oven 1 h before baking |
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50 11. Pour out dough on flour-covered kitchen surface |
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51 12. Cut into four pieces, stretch surfaces into ball shape |
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52 13. Let rise for 30 min while the other pizza ingredients are prepared |
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53 14. Flatten each dough ball by poking it and stretching with hands |
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