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cooking:recipes:pizza_dough [2015/09/25 16:52] (current)
hannah created
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 +====== Pizza Dough ======
 +<img src="​_media/​cooking:​recipes:​IMAGE.jpg"​ max-width: 100%  </​img>​
 +^Information ^Nutrition per pound of dough^
 +|10 minutes prep| 1073kcal|
 +|2-24 hours active | 9g fat|
 +|Makes 3 pounds of pizza dough| 40g protein|
 +^Ingredients ^Method^
 +|750g bread flour| 1. Put yeast and sugar in a mug. Add 1/2 cup of reserved water. Be sure water is not above 110ยฐ or you will risk killing the yeast. Let sit for 5 minutes.|
 +|20g vital wheat gluten| 2. In a large mixing bowl, combine flours, spices, salt, olive oil, and remaining water.|
 +|14g salt| 3. //If mixing by hand:// Mix with a wooden spoon until combined. Knead on a floured surface for 8-10 minutes until dough is smooth. Add flour if dough is sticky; knead in water if it is dry.|
 +|28g sugar| 4. //If mixing by electric mixer:// Using the dough hook attachment, mix on a low setting for 8-10 minutes. Check about half way through for dryness, adding water if it's too dry and flour if it's too sticky.|
 +|3g yeast| 5. Place dough in a large bowl and cover with a towel. Place in a warn and draft-free area (the oven works well for this) and let sit for 1 hour. |
 +|20g garlic powder| 7. After first rise, fold down dough. Divide into 1 pound segments (approximate - total dough weight will only be about 2.8 pounds, so some balls will be a little light).|
 +|10g onion powder| 8. Place balls into greased zip top bags. Refrigerate for at least 1 hour before using, or ideally over night.|
 +|25g olive oil| 9. Dough can be frozen up to 6 months before using.|
 +|470g water at 110ยฐ, with 1/2 cup removed| ​ |
 +=== Serving Suggestions ===
 +  * Use for any kind of desired pizza
 +  * Dough can also be cut into smaller pizza quantities to create pizza pockets
 +  * When defrosting, allow dough (in it's bag) to float in warm water for around an hour to help the defrost process