My adapted dough recipe Pizza Discuss My adapted dough recipe in the Pizza Quest with Peter Reinhart forums; I was sharing a few thoughts with Ken on dough making. So I thought maybe the following information would be ...

[asudavew]

I was sharing a few thoughts with Ken on dough making.
So I thought maybe the following information would be useful for some others.

I've adapted the standard WFO recipe.

Here are my ingredients:

For a quick 3-4 hour dough.

500 grams flour (high protein bread flour from Sam's Club. $9.50 for 25lb bag.)
330 grams water (I added 30 grams because this flour can absorb it, and it tends to be tough with less) 330 grams = 66% hydration
10 grams of salt
3 grams of yeast (instant, also bought at Sam's in bulk)

I mix in my KitchenAid. I let rise till double (about 1.5 hours)
I divide in to 4 dough balls.
And let double again.
Makes about a 12 inch pie.

For over night retardation...

I lower the yeast to 1 gram. (even this amount can cause the dough to blow.. sometimes)

There ya go.
Hope this is helpful for some.

Now if I could just improve my bread making skills... That's coming soon.!

[Ken524]

Thanks Dave! I really appreciate your efforts and experimentation. I'm printing this one and adding it to my WFO notebook.

[Dutchoven]

Was just at Sam's today...$10.30 for the High gluten flour...this is getting crazy...Costco High Gluten is now $19.99 for 50 pounds
All for Ethanol....B.S.
Dutch
P.S. Good idea on the formula...very worthy of sharing!

Originally Posted by asudavew

I was sharing a few thoughts with Ken on dough making.
So I thought maybe the following information would be useful for some others.

I've adapted the standard WFO recipe.

Here are my ingredients:

For a quick 3-4 hour dough.

500 grams flour (high protein bread flour from Sam's Club. $9.50 for 25lb bag.)
330 grams water (I added 30 grams because this flour can absorb it, and it tends to be tough with less) 330 grams = 66% hydration
10 grams of salt
3 grams of yeast (instant, also bought at Sam's in bulk)

I mix in my KitchenAid. I let rise till double (about 1.5 hours)
I divide in to 4 dough balls.
And let double again.
Makes about a 12 inch pie.

For over night retardation...

I lower the yeast to 1 gram. (even this amount can cause the dough to blow.. sometimes)

There ya go.
Hope this is helpful for some.

Now if I could just improve my bread making skills... That's coming soon.!

[gjbingham]

Dave - Good recipe. You state that it makes a 12 inch pie dough. That's got to be at least 3 or so huh, not just one?

[asudavew]

Originally Posted by gjbingham

Dave - Good recipe. You state that it makes a 12 inch pie dough. That's got to be at least 3 or so huh, not just one?

Yeah, I divide it into 210 gram balls, for a total of 4.

Divide it in half if you want big pizza pies!


And use two batches for the extra, extra, extra large pie.

Fun to stretch, but I haven't figured out how to put it in the WFO yet.

[krosskraft]

Thanks Dave,
I too have printed this up for my WFO notebook. My scale doesn't go down quite low enough to weigh the salt and yeast. Would you mind measuring those too and give approximate teaspoon amounts? Thanks

[asudavew]

Originally Posted by krosskraft

Thanks Dave,
I too have printed this up for my WFO notebook. My scale doesn't go down quite low enough to weigh the salt and yeast. Would you mind measuring those too and give approximate teaspoon amounts? Thanks

I would be glad to.

I'll post soon.

[Dutchoven]

Originally Posted by krosskraft

Thanks Dave,
I too have printed this up for my WFO notebook. My scale doesn't go down quite low enough to weigh the salt and yeast. Would you mind measuring those too and give approximate teaspoon amounts? Thanks

Ken
Check out Harbor Freight tools...they have a digital scale that is about 20 bucks that measures in grams, ounces and pounds up to 11 pounds...worth the small investment...works on both batteries and AC power...we use it and it has stood up to us quite well
Dutch

[Ed_]

I know this is veering off topic, but is there a scale out there that can handle the high weights and still give precise readings? (I'm making the scientist's distinction between accuracy and precision here...) It's all well and good to be able to weigh out eight pounds of ingredients, but it's awkward when you need 15 grams of salt in a one kilo batch.

Mine is a cheapo, weighs up to five pounds, but only in 2g or 1/8 oz increments. I almost wonder if it'd be worth a second one with low capacity but 1g or 0.1g precision.

For table salt, I settled on a conversion of 1 tsp = 12g (your mileage may vary, I'm using plain old Morton iodized...this conversion certainly won't work for coarser salts).

[brokencookie]

I like having a second more precise digital scale. I picked one up on E-bay for $10. It measures 0.1 grams, oz, carats etc, and will go up to 1Kg. I don't know if it improves my cooking but at least I feel better about hitting the mark on measurements.

Bruce