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Wood Fired Recipes Community Cookbook

Quick Dough

Oct 05, 2015Posted by Chef BartPrint

quik dough (2)

What happens when you are missing an ingredient or two?  What if you do not have the time you need to make your dough?  This week’s pizza cooking presented me with just that challenge.  No “00” flour. Not ideal, but I used all-purpose flour.  Not enough time to work though my preferred dough, I used instant yeast, skipped hydrating the yeast and autolyse steps, crossed my fingers and hoped for the best.

Quick Dough

Course Main Dish, Pizza, Dough
Servings 5 8 oz. dough balls

Ingredients
  

  • 5 1/2 cups all purpose flour 24 oz
  • 2 tsp Kosher Salt .5 oz
  • 1 1/4 tsp instant yeast .14 oz
  • 2 tbsp olive oil 1 oz
  • 1 tbsp sugar .5 oz
  • 2 1/4 cups water 18 oz

Instructions
 

  • In a large mixing bowl, combine all the ingredients and mix until dough is smooth. Let rest for 5 minutes. Remove dough from bowl, knead for 3 minutes, until dough is silky smooth. Cover with plastic and let rest for 5 minutes. Divide dough into 5 equal portions, approximately 8 oz each, and set aside until needed. Dough can be used within 2 hours or stored in the refrigerator for up to 3 days.

Notes

quick dough baked (2)
The result was a very pleasant surprise. The dough was easy to work with, held up to the ingredients well and was crisp with a great pull and chew.
Hope you never are in the same situation, but, just in case, I hope you enjoy this quick fix.
Feast well.
Chef Bart
Keyword pizza dough recipe, 00 flour, tipo 00 flour, pizza dough, chef bart, bart hosmer, yeast, dough recipe, instant yeast recipe, all-purpose flour pizza dough recipe, quick dough recipe

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