bread:pizza_dough
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bread:pizza_dough [2025/02/08 02:06] – [Pizza Dough] tom | bread:pizza_dough [2025/02/08 02:26] (current) – [Method] tom | ||
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* 100% Bread Flour | * 100% Bread Flour | ||
* 75% Water | * 75% Water | ||
- | * 2% Instant | + | * 2% Instant |
* 2% 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. | ||
Last modified: 2025/02/08 02:06