Differences

This shows you the differences between two versions of the page.

--- bread:pizza_dough [2025/02/08 01:10] – created tom
+++ bread:pizza_dough [2025/02/08 02:26] (current) – [Method] tom
@@ Line 1: / Line 1: @@
 ====== Pizza Dough ======
-This recipe is in bakers percentages. To work out actual amounts use a calculator such as [[https://www.breadratiocalculator.com|Bread Baking Percentage Calculator]] which is the one that produces numbers closest to my own calculator.
+This recipe is in bakers percentages. To work out actual amounts use a calculator such as [[https://www.breadratiocalculator.com|Bread Baking Percentage Calculator]] which is the one that produces numbers closest to my own calculator. This is a fairly wet dough so will need to be handled using folds rather than kneading.
 ==== Ingredients ====
-% Bread Flour
+  * 100% Bread Flour
-% Water
+  * 75% Water
-% Instant yeast
+  * 2% Instant Yeast
-% Salt
+  * 2% Salt
+==== Additional Equipment Needed ====
+  * Kitchen Scale
+  * Dough Scraper
+==== Method ====
+=== Combine Ingredients ===
+  - Add Flour, Yeast and Salt in a bowl and mix to combine.
+  - Add water and bring together.
+  - Once dough has come together turn it out onto bench.
+  - Stretch and fold the dough for about 10 minutes.
+  - Place back in bowl and let rise for 1 hour or until doubled in volume.
+=== Pre-shaping ===
+  - Lightly dust surface and top of dough with flour.
+  - Use scraper to turn dough out onto surface.
+  - Divide dough into number of portions required.
+  - Pull the edges of the dough up into the center of the dough ball to tighten surface.
+  - Once dough has tightened it can be flipped over and rolled to finish tightening.
+  - Let dough rest until relaxed and puffed up.
+=== Final Shaping ===
+  - Dust top of dough ball with flour.
+  - Use scraper to flip onto floured surface and dust with flour.
+  - Gently push down on dough ball to start spreading it out.
+  - Work around the dough slowly stretching the dough out and avoiding the center and edges.