Now, to understand Tony cooking, you have to understand that I believe all recipes, including dough recipes are a guide and not an absolute. But keep in mind that it is also my belief that if you deviate too much from dough recipes, you may have issues, but to me experimentation is fun, although you can't fix a loaf of bread after it goes into an oven. It's put it in the oven and pray.
This morning I made a dough.. 3.5 cups of flour (the all purpose cheap stuff from the Sam's Club 25lbs for $6.xx) 2.5 tsp SAF yeast (I have not had good luck with the individual packets) 1.25 cups of water, 2 tsp salt and a little olive oil. The dough ball cleaned the bowl, and lightly stuck to the dough hook. After I turned it into a dough ball with the kitchenaid, I oiled the kitchenaid bowl with olive oil, rolled the dough to cover it completely in oil, and let it rise for a couple of hours. The dough more then doubled. I then punched it down, cut it into 3rds, made littler dough balls, 2nd rising here we come.
After the 2nd rising, I took one of the dough balls and rolled it out on a floured surface, and let it rest a little bit, maybe 20 minutes while it was covered with a damp towel.
The dough has rested now so I put some pizza topper (spice) and shredded some Parmesan Cheese on top of it and put it in the oven at 425 on a hot pizza stone, baked it for 20 minutes or so until it looked right (a lovely dark brown).
After it cooled a tiny bit, I cut it with a pizza wheel and dipped strips of it with pizza sauce. Man it's good.
See you later
No comments:
Post a Comment