User Tools

Site Tools


bread:pizza_dough

Differences

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

Link to this comparison view

Both sides previous revisionPrevious revision
Next revision
Previous revision
bread:pizza_dough [2025/02/08 02:06] – [Pizza Dough] tombread:pizza_dough [2025/02/08 02:26] (current) – [Method] tom
Line 6: Line 6:
   * 100% Bread Flour   * 100% Bread Flour
   * 75% Water   * 75% Water
-  * 2% Instant yeast+  * 2% Instant Yeast
   * 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

Except where otherwise noted, content on this wiki is licensed under the following license: Public Domain
Public Domain Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki