Anyone has a good pizza dough recipe and procedure for this flour to share with me?
586783
It seems best to measure by weight instead of volume which has helped me especially when it comes to salt, but is also better with flour. I use 500 grams flour, 10 g salt (course sea salt), 3 g instant yeast, and 325 grams of water. I found this recipe on a site that builds brick ovens and it's worked very well. I use a Kitchaid mixed with a dough hook mixing on speed 1-2 until fully mixed, then rest in the bowl for 10-12 mins, and then on speed 4-6 for about 5-6 mins. Mixing it this way has improved the dough and it's close to the system at Mordernist Cuisine in the link below. To see the how volume compares to weight see the link at Mordernist Cuisine. It has recipe and some tips that I haven't tried yet http://modernistcuisine.com/recipes/neapolitan-pizza-dough/ but it's very close to what I'm using.
586784
cup warm water.. 2 tsp yeast 2 tsp sugar 1 tsp salt 2 tblsp olive oil 2.5 cups flour.. knead together let it rise for 20 mins beat down.. let rise 10 mins work it into form... 400 degree oven for 15 mins
54343
Honestly, I've just found that the flour makes all the difference. I've used this flour with many different dough recipes, and even combined it with a finely milled whole wheat flour, and my flatbreads and pizza always turns out like a restaurant. I have a stone and usually have the oven set at 500 for an hour. I like Bobby Flay's crust recipe.
1754754
It all depends on how much dough you use. I use about a baseball sized ball of dough. After you roll it out evenly, take a pizza cutter/butter knife and cut off maybe an inche off the edge all the way around, roll the dough up on your rolling pin, and unroll it across into your pie plate. You can always cut the extra off. Ive used mine like 100 times...you have to just experiment.
2284821
we keep the flour in a sealed container and throw the bags away. It is just like regular flour and will last for awhile. This is not a self rising flour so no need to worry there. I do not know if you are familiar with this 00 flour but it is the best for making bread, pizza, and works well for pasta. Hope this helps
146688
I used to work in a pizza shop. This is what we used. They will accommodate smaller sizes. when we used them we would roll the dough out to a bit larger than the screen then tap the screen to get the dough to contract. By tap I mean we laid the dough on the screen picked it up off counter surface by a few inches and let it fall. Just ordered one for home use.
309930
I use this flour for thin-crust pizza, about 50/50 with all purpose. If you want to make delicious round loaf, crunchy crust, Italian bread, use all purpose flour and follow the recipe for "No-Knead Bread" from the NY Times that you can Google.
2054786
I've made Naan a few times, it works really well in the pronto. Just make the dough, stretch it out and stick it to the metal pizza peel. Invert the peel, slide it in the opening and slap the dough onto the pizza stone. Doesn't take long to bake either.
160372
in a little glass of warm water, be sure it is not hot...stir well & then poor into the flour..The best pizza ever.
778699
I just spread some cornmeal out on the stone, put it in the oven for about half an hour to heat up, and then pull it out just long enough to set the pizza right onto it and throw it back into the oven. I've really enjoyed how the crusts on my pizzas have turned out when I do it that way.But I use the stone for all kinds of stuff...cookies, loaves of bread, etc. It's really diverse.
2124544
I use a wooden pizza paddle. First, flour and corn meal goes on the paddle, generous amount so that the pizza will slide off easily. After forming the dough on the counter, place dough on the paddle, add toppings, and slide it onto the stone. Make 2 smaller pizzas rather than one large one, so it fits the size of the paddle. The corn will give the crust a crunchy texture. Hope this works for you.
1786954
We do not have the original recipe but this is the one we use with great success. This came from a friend in Germany.4 cups flour, just under 1 cup water, 1 tsp. salt, 5 eggs, 1 Tblsp. oil or less, Dough should come off spoon in strings. Salt cooking water. Will float to top, cook 1 minute longer. Strain. Add butter. Enjoy
1755565
I would let it dry well and then use a stiff brush to remove the dried dough and then I always use an air compressor to blow all the excess flour out of it. Also before I put dough in it, I not only dust the basket with flour, I press the dough into all the crevices well so that you get that defined look and don't have your dough stick so badly. I hope this helps.
415052
Put dough in top, then exert a little presssure as they length extrudes slice with metal knife to length desired directly into pot of boiling salted water. Good Luck very easy and delish
1924367
I would try using extra virgin olive oil. I use my machine mostly for making dough so I can make a 2 pound batch and use it for various food, like pizza, rolls, garlic bread, etc. Perhaps you could try the olive oil to just make the dough then bake it in your oven for better control?
222817
I presume you are referring to a pie crust. If so, I would not recommend using this flour. This flour is a high protein flour which is fantastic for pizza dough but makes for a chewy pie crust. I would recommend using a pastry or cake flour for a good flaky pie crust.
366079
How do you mean? I use the Perfect Flour blend with my pizza crust recipe and it is delicious. I also use this in my pancake and waffle recipes, and they (both) are phenomenal. Years ago, I began using the Namaste Foods Pancake and Waffle mix, which was the best and tastiest one I'd tried. Used that for several years, then braved my own recipes with the Perfect Flour Blend- I'll never use the package mixes again! In my current experience comparing home-made vs. just add oil and egg, there is a world of difference in taste, texture and appearance. Also, in converting one waffle recipe to gluten free, I found I had to add more flour to get it to cook through.
1626377
I went on line and got a recipe from a competitor for a 9 or 11 cup food processor. I tried the recipe that called for 4 cups of flour (2 loaves of bread). I may not have followed the recipe steps of adding what when??? It was too much and the processor just couldn't get the dough around the bowl. I put the dough into the bread machine and worked it there and it eventually was worked enough. I tried a 2 cup recipe twice and it made excellent dough both times with about a minutes worth of processing. I have the dough raising for the oven now and it is as nice or nicer than the Kitchen Aide mixer,or the bread machine makes. So yes, for my pizza dough recipe (-2 cups flour) and roll or small bread recipes it will be a snap. I may make up some pre-packaged bags for the freezer to take out and fix in a hurry. I was nervous and kept feeling for any heat from the motor, but nothing.