Post by smokey on Dec 27, 2013 20:51:11 GMT 10
I always seem to come back to this recipe over the "No kneads" or "make and proof" .
Fermenting over night gives a great bitter flavour and the semolina flour gives the base substance.
This is an average of all the pizza doughs given to me and it just works.
If you have a sour dough "Mother" add some of that too,,, cant hurt
600gm Strong Bakers flour
400gm Semolina flour (The course stuff will work also)
20 gm Dry Yeast
10 gm Salt
12 gm Sugar
10 ml Olive Oil
600ml Chlled water (plus some in reserve if required)
Mix all dry stuffs then add oil and 600 ml of chilled water.
Mix and knead to a silky smooth dough.
Add more chilled water or flour as needed but work fast as it needs to kept as cool as possible.
Place into a pre chilled bowl and pour over a table spoon of olive oil and coat the ball all over.
Then cling wrap and place straight into the fridge over night at minimum and anything up to 24 hours.
next day take it out and knock it down and then let warm and proof again.
Knock it down again and form into balls to be rolled out and enjoy.
Fermenting over night gives a great bitter flavour and the semolina flour gives the base substance.
This is an average of all the pizza doughs given to me and it just works.
If you have a sour dough "Mother" add some of that too,,, cant hurt
600gm Strong Bakers flour
400gm Semolina flour (The course stuff will work also)
20 gm Dry Yeast
10 gm Salt
12 gm Sugar
10 ml Olive Oil
600ml Chlled water (plus some in reserve if required)
Mix all dry stuffs then add oil and 600 ml of chilled water.
Mix and knead to a silky smooth dough.
Add more chilled water or flour as needed but work fast as it needs to kept as cool as possible.
Place into a pre chilled bowl and pour over a table spoon of olive oil and coat the ball all over.
Then cling wrap and place straight into the fridge over night at minimum and anything up to 24 hours.
next day take it out and knock it down and then let warm and proof again.
Knock it down again and form into balls to be rolled out and enjoy.
