![]() ![]() Use only enough yeast to "get the job done" - yeast eats the sugar in your flour to produce its leavening effects - I find that if you use too much, your dough will be tasteless (this is just my opinion) however, it is a fact, that too much yeast can make your dough taste bad. Tip 2: Adding the yeastĭo not add instant dry yeast (IDY) directly to cold or cool water - you may shock the yeast (add the IDY to your flour instead) (please note that IDY differs from active dry yeast, which must be activated by adding it to water). However, I prefer all-purpose flour because I like a lighter, airy crust. ![]() Use high-quality flour - I like to use King Arthur's all purpose or bread flour higher protein (ie, bread) flours work best. Fourteen Tips for Success Tip 1: Choosing the flour You can easily double or half the recipe to make 2 or 8 pizzas. This recipe produces a crisp yet foldable crust that is tender, light, and flavorful and will make enough for four 14-inch pizzas. I've used the dough up to 5 or 6 days afterwards, so you can essentially prepare dough for the week. This type of pizza dough contains water, flour, salt, instant yeast, and olive oil (and sugar especially when baking in a home oven, to help browning).Īfter it is mixed, it is proofed (left to rise/ferment) in the refrigerator for a minimum of 24 hours and up to 72 hours (it can also be frozen) - this is the big secret. My all-time favorite dough is NY style dough, which really is classic pizza dough that is stretched out into a thin crust pizza. My Favorite Pizza Dough: The Big Secret (How You Proof the Dough)
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