Quick Pizza dough (about 2 1/2 hrs)(hand)

[cannyfradock]

Ingredients....

450 gms Strong white flour
50 gms Rye flour
1 tsp salt
1 tsp honey
2 tble sp oil
1 sachet (7gms) fast action yeast
300 ml luke warm water

Method

Mix all dry ingredients in a large mixing bowl. Make a well in the center and add a third of the water, then add the oil and honey and mix with the water. Add the rest of the water, then using a wooden spoon start bringing the flour into the well and bring all the ingredients together. Now using 1 hand (try to keep 1 hand clean) start to knead the mix into a slightly sticky ball....if the mix is too dry at this stage sprinkle some water on the dough until you have a slightly sticky mix.

Lightly dust a work surface with flour and knead the dough for at least 10 mins....until the dough is uniform in texture. Lightly oil a clean bowl and place the dough in the bowl, making sure the whole ball has a thin layer of oil all over. Cover with cling film....or a plastic shower cap and leave to rise for 1 hour in a warm place.

The dough should now have doubled in size. Empty out onto a work surface.....add a dusting of flour only if it needs it. Knock back and knead for a further 5 mins. return to the bowl and leave again for 1 hour ...it should now be ready to use.

A 200gm ball of dough will produce a 10 inch thin Neopolitan style pizza base.

Terry

[Calaf]

Hi Terry,

Could you explain, what is the reason for the Rye? Is it to add flavour or something else?

Also, is the honey intended to accelerate the rise (feed the yeast)?

[cannyfradock]

Calaf

For me the addition of Rye is purely for taste. Likewise the honey. It probably does accelerate the yeast but again....for me it's a taste thing. The oil is the only thing that affects the texture....better with than without.

I've tried many different dough recipe's and tweeked them all so this recipe is the one I found worked best for me.....

Terry

N.B..I've only used this dough in a WFO....not sure how it performs in a domestic oven

[Calaf]

Thanks Terry. I quite like Rye so will give it a go, senza miele.

[rivergirl]

I am going to start experimenting with bread and pizza doughs not using flour as I have a friend whi is allergic and I love to make things so that she can join us !!!! I am expecting some resounding failures !! well at least the chooks will be happy

[Tom B]

I'm going to try spelt flour instead of wheat for a pizza dough - that's next weekend's experiment....

[Calaf]

You realize of course that our recipes would be frowned upon by the Italian Associazione Vera Pizza Napolitana (Neapolitan Association for Real Pizza, or Naples Pizza Police) for violating their regulations. Additives and machines are forbidden. Proibita, è un sacrilegio.

[cannyfradock]

Calaf

As a member and a valued Moderator of this forum, I always take your comments on board.......but, please may I retort. We are A UK Wood-fired oven forum and all the recipe's on this forum should be relevant to our forum members.......I never realised how diverse our members are until I created the old forum.....we're a mish-mash of Carnivores, vegetarians, pescatarians and vegans. Although it seems a bit overboard to me, all area's plus nut allergy and gluten free diets should have recipe's that they can relate to on our forum.

Whoops.....there we go...I said it now.....please don't jack.

Terry