For my whole wheat pizza dough, click here. It’s as simple and as straightforward as that! Whether it’s for pizza, flatbread or breadsticks times and temperatures may vary. Stretch the dough to the fit the desired pan or to a shape you need and follow the instructions for the recipe you’re using so you have accurate temperatures and times. Use your hand to “punch” down the dough, releasing the air inside of it. Once the dough has risen, turn it out onto a clean, lightly floured surface. Cover with a tea towel or kitchen towel and allow it to rise for 1 hour. Gently roll the dough in the olive oil until coated, smearing the oil along the inside of the bowl to coat its sides. Next form the dough into a smooth ball and add to a large bowl that has a teaspoon of olive oil in it. Mix on low speed until a smooth dough forms, this should take around 6 minutes or so. Then scrape off the dough from the paddle attachment and switch over to the dough hook. With the mixer on low speed, gradually add in the flour until incorporated. I only did this in a glass bowl so you can see how it looks easier this way than in a dark stainless steel bowl.Īdd the yeast mixture to the bowl of your stand mixer – if you didn’t already start off this way, that is fitted with the paddle attachment, and add in 1 teaspoon of olive oil. Then stir in the active dry yeast and let it stand for 10 minutes so the yeast has time to gobble up the honey in the water and blooms.Īlternatively, you can do this in the bowl of your stand mixer. In a bowl, combine the flour and kosher salt and set aside.ĭissolve the honey in 1 cup of warm water that is around 110-115☏.
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