Made Pizzas . I have over a dozen different pizza recipes. They all have same basic ingredients, with variations of amounts. I decided to make my own recipe to suit my quantity requirements. This following recipe maxes out my mixer capacity. If I need to make more than 4 pizzas,, then I have to do in separate batches.
Below makes about 4½ pounds of dough.
My 4 pizza dough recipe.
Makes each pizza dough about 1 pound 2 oz.
Ingredients.
3 1/3 cups water. 110°F
1/3 cup sugar
4 Tsp yeast,, or 2 envelopes
1/3 cup olive oil
1 Tbs salt
8 cups flour.
My easy procedure.
Warm up water to 110°F,, add sugar, and yeast, and mix.
Let yeast proof until nice and bubbly/foamy. 10 minutes or so.
Into mixer bowl, add olive oil, and salt. mix with spoon
When yeast and water are proofed, add to bowl,, and mix well.
(with dough hook on mixer @ slow speed)
Stop mixer,, add 6 cups of flour,,, start mixer dough hook on slow speed,
mix until no dry flour visible, but dough still much lumpy. Stop mixer for 10 minutes.
Now start mixer and go medium speed until dough is smooth with no lumps.
This may take up to 10 minutes or so.
Now slow mixer to slow speed,, Add remaining 2 cups of flour with spoon, about ¼ cup at a time.
Allow the flour to incorporate into dough before adding next ¼ cup.
When all flour is added, and kneaded,, let dough rise in bowl. I cover with plastic wrap,,
and place in oven warmed to proofing temperature. About 90°F for about 1 hour or less.
When dough doubled or better, I take out, onto Floured bread board,,
Deflate by folding several times.
Separate into 4 equal balls. Drop balls into olive oil coated bowl.
and then into plastic bags, that I remove the air from, and tie, with room for expansion.
Into refrigerator for next days use.
Notes:
If want to use same day,, (in pans or rolled out for stone baking)
Dough can be used immediately after rise, to be spread on pans. I coat/brush pans with olive oil and then sprinkle corn meal. I allow for second rise once spread on pans. 20 minutes or less. Then place toppings and bake.
The 10 minute rest period when the initial 6 cups of flour are mixed,, allow the flour to hydrate.
I always start with boiled water, (from previous day) and avoid fresh tap water with chlorine. My thinking,, So the yeast is not affected by the chlorine.
I only took a few pix. Cheese pizza, Mainly for the little ones
Ingredients the adults in family like. Mushrooms, red onions, (orange) bell peppers . Before I topped with cheese.
I only baked 3 pizzas, so with remaining 4th dough I baked this little loaf.
Baked in my Stainless Steel pan with cover. Did not need preheating so I let my bread second rise in pan,. Placed to bake into oven with cover on. For larger loaves I use my Cast Iron Dutch Oven often. The cast iron needs to be preheated.
I like to use the thermometer probe for sure results. I baked loaf covered @450°F for 30 minutes. Took cover off. Bread was blond,
let Bake uncovered for additional 10 minutes. at reduced temp. 350°F
Bread and pizzas were tasty
Below makes about 4½ pounds of dough.
My 4 pizza dough recipe.
Makes each pizza dough about 1 pound 2 oz.
Ingredients.
3 1/3 cups water. 110°F
1/3 cup sugar
4 Tsp yeast,, or 2 envelopes
1/3 cup olive oil
1 Tbs salt
8 cups flour.
My easy procedure.
Warm up water to 110°F,, add sugar, and yeast, and mix.
Let yeast proof until nice and bubbly/foamy. 10 minutes or so.
Into mixer bowl, add olive oil, and salt. mix with spoon
When yeast and water are proofed, add to bowl,, and mix well.
(with dough hook on mixer @ slow speed)
Stop mixer,, add 6 cups of flour,,, start mixer dough hook on slow speed,
mix until no dry flour visible, but dough still much lumpy. Stop mixer for 10 minutes.
Now start mixer and go medium speed until dough is smooth with no lumps.
This may take up to 10 minutes or so.
Now slow mixer to slow speed,, Add remaining 2 cups of flour with spoon, about ¼ cup at a time.
Allow the flour to incorporate into dough before adding next ¼ cup.
When all flour is added, and kneaded,, let dough rise in bowl. I cover with plastic wrap,,
and place in oven warmed to proofing temperature. About 90°F for about 1 hour or less.
When dough doubled or better, I take out, onto Floured bread board,,
Deflate by folding several times.
Separate into 4 equal balls. Drop balls into olive oil coated bowl.
and then into plastic bags, that I remove the air from, and tie, with room for expansion.
Into refrigerator for next days use.
Notes:
If want to use same day,, (in pans or rolled out for stone baking)
Dough can be used immediately after rise, to be spread on pans. I coat/brush pans with olive oil and then sprinkle corn meal. I allow for second rise once spread on pans. 20 minutes or less. Then place toppings and bake.
The 10 minute rest period when the initial 6 cups of flour are mixed,, allow the flour to hydrate.
I always start with boiled water, (from previous day) and avoid fresh tap water with chlorine. My thinking,, So the yeast is not affected by the chlorine.
I only took a few pix. Cheese pizza, Mainly for the little ones
Ingredients the adults in family like. Mushrooms, red onions, (orange) bell peppers . Before I topped with cheese.
I only baked 3 pizzas, so with remaining 4th dough I baked this little loaf.
Baked in my Stainless Steel pan with cover. Did not need preheating so I let my bread second rise in pan,. Placed to bake into oven with cover on. For larger loaves I use my Cast Iron Dutch Oven often. The cast iron needs to be preheated.I like to use the thermometer probe for sure results. I baked loaf covered @450°F for 30 minutes. Took cover off. Bread was blond,
let Bake uncovered for additional 10 minutes. at reduced temp. 350°FBread and pizzas were tasty
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