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More Pizza


Timmah!

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Yet another tasty pizza.  Letting the dough sit for an hour or so total is easier than kneading & lets it autolyse:  Native enzymes then break down the starches into sugars for the yeast to gnosh, making it fluffier; other enzymes are also busy creating gluten from the proteins, giving the dough the desired strechiness... all without needing to knead.  I mix it in 3 or 4 stages.. alternately adding flour to the yeast water, letting it sit for 1/2 hour or so, then incrementally adding the remaining flour & letting it sit some more.  It gives the flour time to be properly hydrated & the enzymes to do their thing.  Afterwards, I let it sit for the rest of the afternoon before placing it in the fridge for 2 or 3 days.  Then I pull it out of the fridge, ball it up & let it come to room temp for a couple hours before stretching & topping it.  Very economical also.  You can make a 14 inch pizza with generous toppings for ~$2.00.

 

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Oh, the ingredients are simple:  4 cups flour, 1 teaspoon sugar in the 1.5 cups of 105 F yeast water(or your own biga/poolish) & a tablespoon of olive oil mixed in at the end if you like; that way it doesn't interfere with the flour absorbing the water.

 

Edited by Timmah!
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my dough always has tomuch of yeast flavor . what im I doing wrong?

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3 minutes ago, ReaPeR said:

my dough always has tomuch of yeast flavor . what im I doing wrong?

Would have to know what yeast, how much,  how long, how much flour, how long it sits, etc. to know.  If you're using a yeast from the packet like Fleishmann's, 1/3 of a packet is more than enough in 1 1/2 cups of water with a teaspoon of sugar added.  After mixing, just set it in the fridge for a couple days to cold ferment.  Then pull it out, ball it, & let it come to room temperature for a couple hours before stretching it.

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Cold ferment develops the best flavor for pizza...

Try this recipe

https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/pepes-style-white-clam-pizza-recipe

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ty u guys

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1 hour ago, Spartacus said:

Cold ferment develops the best flavor for pizza...

Try this recipe

https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/pepes-style-white-clam-pizza-recipe

You mean the part where i suggested leaving the dough in the fridge for 2 or 3 days?  =D

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19 hours ago, ReaPeR said:

my dough always has tomuch of yeast flavor . what im I doing wrong?

what recipe are you using  what are the %  

Edited by Dessy
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16 hours ago, Spartacus said:

Cold ferment develops the best flavor for pizza...

Try this recipe

https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/pepes-style-white-clam-pizza-recipe

that all depends on what recipe you are using  most pizeria,s are doing a  8 tot 16 hour ferment on room temperature  with diffrent stages  of pushing back the air.

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23 hours ago, Timmah! said:

You mean the part where i suggested leaving the dough in the fridge for 2 or 3 days?  =D

No, the New Haven Style Pizza by Frank Pepe, which is thin crust style only found in New Haven.

Cold Fermenting is a Neapolitian/ Amalfi Coast staple in dough making...

Their White Clam is out of this world....

If you have never had New Have Apizza, then you need to get there one day to try...

It's only the Fourth oldest pizza place in the Country, I bet you can teach them all they need to know...

Edited by Spartacus
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