Sunday, May 22, 2011

Pizza Dough

After doing some research I have learnt a bit about different types of flour.

The best flour to use for Pizza Dough is "plain flour" with a high Glutan (or protein level) percentage.
The best pizza flour is one with a protein level of 12%.
The high gluten level in the flour gives the dough a good elasticity and robustness. It will hold its shape and will rise better.

My second theory, is in the kneading of your dough. You need to spend a good 8 minutes kneading. Lots of muscle and sweat.

Pizza Dough Ingredients
(this will make up to 4 or 5 Pizza's, 10" - 12")

 In a jug or large cup
  • 1/2 Cup of luke warm water
  • 2 Tea Spoons Dry Active Yeast
  • 1 Tea Spoon of Sugar (Optional)
Mix the yeast into the water then add the sugar on top, and let it rest until it starts to froth.

 In a seperate bowl.
  • 680 - 700g of Plain flour. (I would use just standard Plain Flour)
  • 2 Tea spoons of Salt
  • 1 1/4 Cup of water
  • 1 Teaspoon of Olive Oil
Mix by hand then add the yeast mixture.
Continue mixing by hand until all the dough is together.

Dust some Plain flour on a bench.
Remove from mixing bowl, and start your 8 minutes of hard kneading. (this is when your singing voice comes in handy)

Once your 8 minute workout is complete (the dough should be smooth, and shaped like a soccer ball). Put it back into the mixing bowl (no need to clean the bowl, just rub some olive oil around the perimeter of the bowl), cover the bowl with a tea towel, and let it sit for 2 - 3 hours to rise.

Once risen.
Remove from bowl and cut into 3-4 equal pieces. (weighing around 200gram each)
Knead each peice into a round ball and let it sit for anoth 1-2 hours. (place them into a air tight container) or cover with a tea towel)

You should get 4 or 5  x 10" pizzas.  (each pizza dough shouuld weigh around 160 - 200grams).

I have attached a link to a link to Susans cooking school which Ive picked up the technique from.

or my favourite site "Forno Bravo - Pizza Quest"

Forno Bravo classic pizza dough link

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