Baking Steel Pizza Dough Recipe

Baking steel dough recipes pizza recipes.

Baking steel pizza dough recipe.

The dough has only 4 ingredients. Want us to make it for you. That s why we re renaming our ever popular 72 hour dough which we sell online and ship out every week. Recipe from baking with steel.

Add warm water into dough mixture and mix thoroughly. Order dough here. Remove from bowl divide into equal portions we made 3 dough balls. Baking steel dough recipes pizza recipes.

Cover and let rest for 30 minutes. 500 grams ap flour use any flour combination 16 grams fine sea salt. Add the olive oil and mix until the dough starts to look smooth and a bit shiny and pull away from the sides of the bowl about 2 minutes more. Add water into dough mixture and mix thoroughly.

Easy 24 hour pizza dough pizza dough recipe. Henceforth it shall be known to the pizza loving public as yoga dough. Add the water and mix for 2 minutes on low. This recipe makes 4 10 pies or 3 12 14 pies.

Turn on your oven about 1 hour prior to pizza making with your baking steel or pizza stone on the top rack preheat at 500 f. Stretch or roll your pizza dough into a 12 round and place it on a pizza peel or the back of a baking sheet if you don t have a peel. Because a good pizza dough has the same characteristics incredible stretchability and a highly increased range of motion. Let proof for 4 6 hours to allow the glutens to relax.

This recipe is lovingly borrowed with permission from the original 72 hour pizza dough recipe from baking steel. Place the dough balls on a sheet tray and lightly flour and cover. 20 grams olive oil or avocado oil. After 30 minutes knead dough again for 2 minutes.

72 hour pizza dough recipe makes 7 12 pies scale recipe up or down using the percentages. Your first step is preheating your oven at 500 f for a good hour with the baking steel on the top rack about 7 from the broiler. Once the dough has fully risen and aged in the fridge feel free to freeze the dough in the containers until you are ready to use it. Lightly dust a work surface remove mixture and knead for 2 minutes.

After combining the ingredients we kick off our 72 hour dough with a 24 hour bulk fermentation at room temperature. 325 grams water room temp. I have made a lot of pizza. You can take the dough out of the fridge and make pizza earlier but the full 72 hour method is what gives it a truly memorable taste and texture.

I ve used many different flours tried multiple recipes and have added liquids like beer champagne and beet juice. You name it and i ve probably tried it. Flour salt water and yeast. After 24 hours we shape the dough into dough balls and cold ferment for an additional 48 hours before its ready for your pizza night.

1 5 grams active dry yeast. Place back in bowl cover with plastic wrap or a wet towel and let proof for 2 hours it will double in size. Switch your oven to the broiler setting.