{"id":185,"date":"2008-10-18T10:36:11","date_gmt":"2008-10-18T15:36:11","guid":{"rendered":"http:\/\/bupkis.cnysupport.com\/?page_id=185"},"modified":"2022-11-21T13:24:07","modified_gmt":"2022-11-21T18:24:07","slug":"pizza-dough","status":"publish","type":"page","link":"https:\/\/www.bupkis.org\/index.php\/recipes-2\/pizza-index\/pizza-dough","title":{"rendered":"Pizza Dough"},"content":{"rendered":"<p><strong>This is a slow rising dough, but is more than worth the time required.<\/strong><\/p>\n<table style=\"height: 282px;\" border=\"0\" width=\"370\" cellspacing=\"2\" cellpadding=\"2\">\n<tbody>\n<tr valign=\"top\">\n<td colspan=\"3\"><strong>Ingredients<\/strong>:<\/td>\n<\/tr>\n<tr valign=\"top\">\n<td align=\"right\">710g<\/td>\n<td>(710ml)<\/td>\n<td>Bottled Water<\/td>\n<\/tr>\n<tr valign=\"top\">\n<td align=\"right\">5g<\/td>\n<td><\/td>\n<td>Sugar<\/td>\n<\/tr>\n<tr valign=\"top\">\n<td align=\"right\">4g<\/td>\n<td>(1 teaspoon)<\/td>\n<td>Instant Yeast<\/td>\n<\/tr>\n<tr valign=\"top\">\n<td align=\"right\">1,000g<\/td>\n<td><\/td>\n<td>Unbleached, unenriched bread flour. I use <a title=\"New Hope Mills Stone Ground Bread Flour\" href=\"http:\/\/newhopemills.com\/product.php?product_id=32\" target=\"_blank\" rel=\"noopener noreferrer\">New Hope Mills<\/a>.<\/td>\n<\/tr>\n<tr valign=\"top\">\n<td align=\"right\">20 g<\/td>\n<td><\/td>\n<td>Kosher Salt<\/td>\n<\/tr>\n<tr>\n<td align=\"right\"><\/td>\n<td><\/td>\n<td>Corn Meal<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table>\n<tbody>\n<tr>\n<td colspan=\"3\"><strong>Equipment:<\/strong><\/td>\n<\/tr>\n<tr valign=\"top\">\n<td colspan=\"3\">Scale, Thermometer,<br \/>\nDough Mixer, Pizza Steel or Stone, 4 Quart Plastic Bucket w\/Lid<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<figure id=\"attachment_402\" aria-describedby=\"caption-attachment-402\" style=\"width: 290px\" class=\"wp-caption alignnone\"><a href=\"\/wp-content\/uploads\/tc-big-pizza-transparentBG1.png\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-402 size-medium\" title=\"tc-pizza-transparentBG\" src=\"https:\/\/www.bupkis.org\/wp-content\/uploads\/tc-pizza-transparentBG-300x168.png\" alt=\"Click To Drool.\" width=\"300\" height=\"168\" srcset=\"https:\/\/www.bupkis.org\/wp-content\/uploads\/tc-pizza-transparentBG-300x168.png 300w, https:\/\/www.bupkis.org\/wp-content\/uploads\/tc-pizza-transparentBG.png 400w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-402\" class=\"wp-caption-text\">Click To Drool.<\/figcaption><\/figure>\n<ul>\n<li>Use a scale!<\/li>\n<li>Now that you have a scale, 720ml of water weighs exactly 720g (much easier than using a measuring cup)<\/li>\n<li>Make the water about 70\u00b0F.\u00a0 Add the the water, sugar &amp; yeast to the dough mixer bowl and whisk (by hand) until dissolved. Let sit for 10 minutes.<\/li>\n<li>Put the dough hook on the mixer, add about half the flour and start the mixer on slow.<\/li>\n<li>Once the ingredients have been mixed, add the salt. You need to add the salt after the yeast\/water has been mixed into the dough, since the salt retards the action of the yeast.<\/li>\n<li>Increase speed to medium<\/li>\n<li>Adding Flour:<\/li>\n<li>Add the rest of the flour now.<\/li>\n<li>Keep kneading for another 5 minutes then transfer to 4 Quart plastic bucket with a snap-on lid, and let sit at room temperature for a few hours to hydrate and rise<\/li>\n<li><strong>Folding:<\/strong> Take the dough out, grab it with both hands and pull it until it&#8217;s about 2x the length it was, then fold it in half. Rotate 90\u00b0 and repeat until you have done this 4 times.<\/li>\n<li>Let rise again until double in bulk and repeat the folding step above.<\/li>\n<li>Let rise overnight.<\/li>\n<li>In the morning, repeat the folding step above.<br \/>\n<hr \/>\n<p><strong>When Ready to Bake:<\/strong><\/li>\n<li>Generously flour a plastic cutting board and dump all the dough on to it. Cut dough into <strong>four<\/strong> equal pieces.<\/li>\n<li>Gently form each piece into a ball by pulling the sides underneath. Lightly dust with flour and place on a plastic cutting board. Cover the entire board and dough balls with plastic wrap and let rise for approximately another 4 hours until doubled again.<\/li>\n<li>To use the dough, generously dust a pizza peel with cornmeal. Gently lift the dough off the cutting board with a bench knife or other wide scraper and lightly dust it in flour. Gently poke the edges with your fingers, then stretch it out into a disk and lay it on the dusted pizza peel.<\/li>\n<\/ul>\n<p>Try it with <a title=\"Pesto Garlic Pizza\" href=\"https:\/\/www.bupkis.org\/index.php\/recipes-2\/pizza-index\/pesto-garlic-pizza\" target=\"_self\" rel=\"noopener noreferrer\">Pesto Garlic Pizza <\/a>or <a title=\"Roasted Red Pepper, Sausage and Mushroom Pizza\" href=\"https:\/\/www.bupkis.org\/index.php\/recipes-2\/pizza-index\/roasted-red-pepper-sausage-mushroom-pizza\" target=\"_self\" rel=\"noopener noreferrer\">Roasted Red Pepper, Sausage and Mushroom Pizza<\/a><\/p>\n<p><strong>Notes:<\/strong><br \/>\nChlorine in tap water kills yeast and bottled water contains no chlorine. Because this recipe depends on a small amount of yeast and a slow rise, using chlorinated tap water will result in inconsistent results and great frustration, so use bottled. It doesn&#8217;t need to be imported, just non-chlorinated and not highly mineralized.<\/p>\n<p>Makes (4) pizzas the same size as the peel and stone<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a slow rising dough, but is more than worth the time required. Ingredients: 710g (710ml) Bottled Water 5g Sugar 4g (1 teaspoon) Instant Yeast 1,000g Unbleached, unenriched bread flour. I use New Hope Mills. 20 g Kosher Salt Corn Meal Equipment: Scale, Thermometer, Dough Mixer, Pizza Steel or Stone, 4 Quart Plastic Bucket &#8230; <a title=\"Pizza Dough\" class=\"read-more\" href=\"https:\/\/www.bupkis.org\/index.php\/recipes-2\/pizza-index\/pizza-dough\" aria-label=\"Read more about Pizza Dough\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":172,"menu_order":100,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-185","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/comments?post=185"}],"version-history":[{"count":78,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/185\/revisions"}],"predecessor-version":[{"id":6170,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/185\/revisions\/6170"}],"up":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/172"}],"wp:attachment":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/media?parent=185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}