Teddy's Pizza Dough: Difference between revisions
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Created page with "* 500g bread flour * 290ml warm water * 5g instant yeast * 13g salt * 1.5 tbl olive oil * 1 tsp honey (or sugar) # Add honey and yeast to warm water, let sit for several minu..." |
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Latest revision as of 16:37, 26 January 2019
- 500g bread flour
- 290ml warm water
- 5g instant yeast
- 13g salt
- 1.5 tbl olive oil
- 1 tsp honey (or sugar)
- Add honey and yeast to warm water, let sit for several minutes
- Add olive oil, salt, and bread flour one cup at a time
- Knead the dough for 5 minutes, or use low/medium speed on a stand mixer with a dough hook.
- Portion the dough into 250g portions, put into individual containers, and place in the fridge.
- Allow dough balls to cold ferment in the fridge for at least a day, 2 to 5 days is the sweet spot.
For info about the cold fermentation:
https://slice.seriouseats.com/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html