Post by spider44 on Aug 26, 2015 22:27:14 GMT
I've been experimenting with the dough for the pizza base and ended up with the following which I'm happy with and which works well. The flour comes in 16Kg bulk bags from Makro and seems to work well. I've divided it up into 3Kg bags and stored in the Freezer.
1 ladleful of wholemeal sourdough starter (using the bit you discard each day seems a good way to make use of it)(50:50 mix water and wholemeal flour)
500g Wrights Bravo Pizza Flour.
5g Dried Active Yeast straight from the tin.
10g Salt
approx 400ml filtered water
This makes enough dough for 3 approx 12 - 14" Pizzas .
I mix the flour by hand with a flat wooden spoon with the other ingredients for about 5 minutes to make a smooth mix in a large plastic bowl which I adjust by adding the water in stages. I let the mix stand for 5 or 10 minutes then mix again with the wooden spoon adding extra flour as needed until it becomes stretchy and smooth. This bit is quite hard work and takes between 7 and 10 minutes by hand but very satisfying as the dough becomes stretchy and more elastic. I then leave it to rise in the fridge for at least 24 hours in a plastic lidded container which I've rubbed with a trace of olive oil. About 2 hours before I'm ready to cook I remove the container from the oven and let it warm up to room temp. When needed I take about 1/3 of the mix from the container and with a little more flour form the pizza base on a wooden peel. Usually only a little extra flour is needed making sure the wooden peel is well floured is important so it doesn't stick! I've also done a warm rise with the same mix for a few hours and it seems to work well but I think I prefer the longer cold rise is worth the wait. If I've not needed the dough after a few days I've transferred it to the freezer but not yet needed to use the frozen stuff but will report back.
The picture shows how the dough has been rising (Left just placed in the oven - right nearly ready to turn around)
1 ladleful of wholemeal sourdough starter (using the bit you discard each day seems a good way to make use of it)(50:50 mix water and wholemeal flour)
500g Wrights Bravo Pizza Flour.
5g Dried Active Yeast straight from the tin.
10g Salt
approx 400ml filtered water
This makes enough dough for 3 approx 12 - 14" Pizzas .
I mix the flour by hand with a flat wooden spoon with the other ingredients for about 5 minutes to make a smooth mix in a large plastic bowl which I adjust by adding the water in stages. I let the mix stand for 5 or 10 minutes then mix again with the wooden spoon adding extra flour as needed until it becomes stretchy and smooth. This bit is quite hard work and takes between 7 and 10 minutes by hand but very satisfying as the dough becomes stretchy and more elastic. I then leave it to rise in the fridge for at least 24 hours in a plastic lidded container which I've rubbed with a trace of olive oil. About 2 hours before I'm ready to cook I remove the container from the oven and let it warm up to room temp. When needed I take about 1/3 of the mix from the container and with a little more flour form the pizza base on a wooden peel. Usually only a little extra flour is needed making sure the wooden peel is well floured is important so it doesn't stick! I've also done a warm rise with the same mix for a few hours and it seems to work well but I think I prefer the longer cold rise is worth the wait. If I've not needed the dough after a few days I've transferred it to the freezer but not yet needed to use the frozen stuff but will report back.
The picture shows how the dough has been rising (Left just placed in the oven - right nearly ready to turn around)
