Quote:
Originally Posted by sssmasi  what order do you put the ingredients in?
1. Water 2. Salt. 3. Yeast 4. touch of oil (i think dough needs it) 5. Flour?
Any pointers on how to use my kitchen aid (before it burns out on me) would be greatly appreciated. |
I agree with Aravelo - get the water in there first with most of the flour to hydrate, then slowly work in the last of the flour until you have the right consistency. I use a kitchen aid (15 yrs old, no sign of burnout with my household use). You can beat the dough fairly aggresively (and certainly does not need to be for long) when it is overly hydrated before the autolyse. When adding flour after the autolyse I add a little at a time until the dough is sticking to the bottom of the bowl but still comes clean from the sides. If it all balls up there is too much flour.
Last - oil in the dough is for lower temperature pizza making to help with browning. In the higher temperatures of a brick oven it is not used.