Showing posts with label dough. Show all posts
Showing posts with label dough. Show all posts

Aug 24, 2020

making pizza dough

Welcome to Making Mondays, dear Readers! 

Today's Making Monday recipe is Pizza Dough. This is a simple pizza dough and does have olive oil in it. I'll do a recipe in the future that is oil free, but the first one is a good pizza dough recipe that is reliable.

You can make this in a food processor. Use a plastic blade (dough blade) to preserve the gluten strands and process until the dough comes together into a ball, a few minutes. Then add to a container to rise.

You can use a bread maker. Use the Pasta Cycle if you have one, or the dough cycle, as is and rise in the pan as per cycle - or add it to a container to rise.

You can do this in a stand mixer. Knead until a dough forms and then knead on medium for a few minutes to develop the gluten.

You can do this by hand. Form into a ball and knead for a few minutes before proofing in a container.

Use a container that the dough can double in and one that has a lid. You can also rise in the fridge, but then your container should have enough room to triple the dough, if overnight.

That's it. Use as is, or if risen in the fridge, allow to come to room temperature.

Below is the step by step.


Making Pizza Dough

Makes 1 pound dough

1. Knead: Add the ingredients to a machine or bowl (bread, food processor or stand mixer), in the order given:

3/4 cup plus 2 tablespoons water

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon sugar

 2 1/2 cups all-purpose flour

1 tablespoon vital wheat gluten

2 1/4 teaspoons (1 package) dry active yeast  

2. Bead Machine: Pasta Cycle or Dough Cycle. If Pasta Cycle, add to a container to rise. Cover and rise for 1 hour.

3. Food Processor: Knead until dough ball forms. Knead for a minute to develop gluten. Add to a container to rise for 1 hour, covered.  

4. Stand Mixes: Knead until dough ball forms. Knead for five minutes to develop gluten. Add to a container to rise for 1 hour, covered.  

© 2020 Copyright Zsu Dever. All rights reserved.

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Sep 12, 2016

refrigerator dough (aquafaba recipe)

Last week I shared with you the Katsu Banh Mi recipe, with a promise that I would also share the Refrigerator Dough recipe that I used to make the rolls.

Here it is! The aquafaba in this dough makes the finished product extra crisp and crusty - it really is an amazing texture.

This dough really couldn't be any easier; even the water temperature can be cold since it is a refrigerator dough and there is no proofing the yeast***. There is very little kneading and it just basically proofs in your fridge overnight. That really is the only drawback -- it needs to at least proof for 8 hours in the the fridge and cannot be used proofed on the counter as in the traditional sense.

Once it is done proofing, it is a firm dough that needs very little to no flour to roll out.

In addition to making baguettes,

this dough is also great for making pizza - either thin or thick crust. The crust is superbly crispy and chewy, all at the same time.

And it also makes great focaccia bread! Crispy focaccia bread is really amazing and this dough makes an excellent one. Add any topping you want (or none) and you have a great bread to enjoy with a pasta dish, or use it to make my Pizza Burger.

It also makes awesome crusty breadsticks, rolls and fry bread. I recommend you have a batch in the fridge at all times, know, for those unexpected hankerings.

Because this dough makes so many things, I made a video to accompany the recipe, complete with how to make pizza, focaccia, rolls, breadsticks and baguettes.

Refrigerator Dough

Makes rolls, bread sticks, pizza, focaccia, banh mi baguettes, fry bread, etc.

3 cups bread or all-purpose flour (add 2 extra tablespoons if the rolls and baguettes are too soft)
1 tablespoon sugar
1 1/2 teaspoons sea salt
1 1/2 teaspoons dry active yeast***
3/4 cup water (cold or warm)
1/4 cup aquafaba** 

1. Dough. Combine the flour, sugar, salt and yeast in the bowl of a stand mixer; mix well. Combine the water and aquafaba in a measuring cup and add to the flour mixture. Knead the mixture until the dough comes together. Spray a 6-cup bowl with oil spray, add the dough, cover with a plate and chill at least overnight. The dough will last about 5 days in the refrigerator.
2. Remove the dough from the fridge and divide it into the number of pieces recommended below. Only lightly flour the work surface to allow for traction while rolling.
3. Pizza. Preheat oven to 450-degrees F. Divide the dough into 4 pieces. Place a piece on a parchment paper and push it out into a circle; the size depends on whether you like thin crust or thick crust. Add toppings and bake for 6 minutes. Remove the paper and continue to bake until crisp about 6 to 8 more minutes.  
4. Focaccia. Preheat oven to 425-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 2 pieces. Add a tablespoon of olive oil to a 1/8 sheet pan (10x6-inches). Add the dough and push it out to fill the pan. Use your fingers to make deep indentations in the dough, all the way through to the bottom of the pan. Cover and set aside to rise, about 1 hour. Sprinkle with salt, another tablespoon of olive oil and add any toppings, such as thin sliced tomatoes or olives. Bake until crisp, about 20 to 25 minutes.
5. Breadsticks. Preheat oven to 350-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 10 equal pieces. Roll each piece into a cigar shape, about 8-inches long. Place on a baking sheet. Cover and set aside to rise, about 90 minutes. Combine 2 tablespoons of olive oil with 1/2 teaspoon garlic granules and 1/4 teaspoon sea salt. Brush the breadsticks with the seasoned oil and bake for about 15 to 18 minutes.
6. Baguettes. Preheat oven to 400-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 4 equal pieces. Flatten a piece into a rectangle about 6-inches long. Fold the top thirds down onto itself and fold the bottom third up onto itself. Crimp the edges and roll into a football shape. Set on a baking sheet, cover and proof to almost double. Slash the loaves using a very sharp knife and bake until golden, about 20 to 25 minutes.

** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

*** If you are absolutely positive that your yeast is alive, there is no reason to proof it first. If you are unsure, then warm the water to 110-degrees F and add the yeast. Set it aside to bubble for 5 minutes. If it bubbles and foams it is alive and well. Proceed with the recipe. 

© 2016 Copyright Zsu Dever. All rights reserved.