DirectionsStep1Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20 minutes to rest. Sprinkle yeast over remaining warm water and set aside to dissolve.Step2Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. Fold the dough: lightly wet your hand, reach under the dough, and stretch a section of it over the top. Repeat until the center of the …Step3Fold the dough one time to develop the gluten: lightly wet your hand, reach underneath the dough and stretch up a section of the dough, then fold it over the center. Rotate the bowl and fold four to fiv…Step4Turn the dough out onto a floured work surface and cut in half. Working with one piece of dough at a time, shape into a ball as follows. Stretch out a quarter of the dough just until you feel resistance, then fold it ba…Step5Transfer to a greased plate and repeat with remaining dough. Lightly oil the tops, cover and let rest at room temperature for about an hour. Preheat oven at this time. If not using right away, cover tightly with plastic wrap a…Step6Place pizza steel, stone, or inverted baking sheet on the middle rack of the oven and preheat to 500°F (or as high as it will go). Let oven heat up for at least 45 minutes. Generously flour a pizza peel and set asid…Step7Place one dough ball on a floured surface and flatten the middle into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to gently shape the dough into a 12-inch circl…Step8Add sauce and toppings to pizza dough, leaving the 1-inch perimeter empty. Slide pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until cheese is melted and crus…IngredientsIngredients500 gramsAll-Purpose Flour375 gramsWarm Water (divided)1 gramActive Dry Yeast10 gramsFine SaltNutritionalNutritional228 Calories0.6 gTotal Fat48 gCarbohydrate488 mgSodium6 gProteinFrom withspice.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
The best fluffy low carb donuts
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WebFeb 2, 2023 · Set the balls in a dough proofer on a half sheet pan (s), spacing them about 3- 4 inches apart. Place the lid on the dough …
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WebDec 10, 2023 · 2 1/4 cup Tipo 00 Flour Can be substituted with a 50/50 blend of AP and Bread flour. Works best with high gluten, high protein flours. 3/4 cup Water (lukewarm) 2 …
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WebSep 4, 2023 · New York style pizza dough typically has a hydration level of around 65%, giving it enough moisture to withstand the longer bake but dry enough to be stretched …
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WebMay 27, 2021 · Just enjoy eating good pizza! Was kneading my pizza dough for several years by hand before I decided to invest in an Ankarsrum Assistent. First thing I tried
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WebDec 15, 2023 · 300 g Tipo 00 or Bread flour (2.4 cups) Note: All purpose works as well, as long as it's high in gluten and protein.If the flour is weak, the dough will be as well. 200 ml Lukewarm Water (0.8 cups); 1/4 tsp …
WebFeb 2, 2023 · For preparing low-hydration pizza dough, you will need a large bowl to hold the ingredients and allow room for mixing and kneading. A metal or plastic bowl is suitable. Low-hydration pizza dough typically …
WebJan 5, 2024 · Low Hydration Pizza Dough. Low-hydration doughs typically have a hydration percentage ranging from 50% to 60% based on the flour weight. This results …
WebJan 6, 2024 · The hydration of the pizza dough is the amount of water in relation to the amount of flour, expressed as percentages. If a dough contains 1000g of flour and 600g …
WebFeb 24, 2023 · Reach or scoop underneath the dough and pull about one-quarter of it out to stretch until you feel resistance, and fold it over the top to the other side of the dough. …
WebJul 29, 2022 · Set up the mixer to max speed for a bit, then bring it down again. Let it mix the dough for 15-20 minutes but keep checking it every 5 to 10 minutes. For the last 5 …
WebFeb 18, 2013 · The Specifics. 75% hydration. 1 gram instant dry yeast. 156 grams all-purpose flour (I used Hecker’s unbleached) 117 grams water. 3 grams salt. I’ve been …
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WebFeb 2, 2023 · Using your fingers to pull away any dough clinging to the gook and scrape the sides and bottom with a bowl scraper or rubber spatula. Knead the dough in the mixer …
WebJan 13, 2024 · The best pizza dough hydration for Neapolitan pizza baked in a wood-fired pizza oven is 60%. And the best dough hydration for Neapolitan-style pizza baking in a …
WebPizza Dough Hydration Explained. When it comes to mastering the art of making pizza dough, hydration is a key factor for quality pies. Hydration refers to the amount of …
WebIn bread baking ‘hydration’ refers to the amount of water relative to the amount of flour in the dough. For example: *if a recipe called for 100 grams of flour, adding 70 grams of …