#PizzaTime: Delicious, cheesy, saucy fun! Slices, pies, and all things pizza. Foodie heaven, satisfying cravings, sharing favorite toppings, and enjoying a delicious meal.
Pizza #pizza#pizzalover#pizzatime#pizzadough#Recipe#FoodLover#foodblogger#foodiesoftiktok#cheftok#cookingtips#pizzatok#yummy#delicious#tasty#cheeselover 355g water 2g instant dry yeast 605g of high gluten flour 15g of fine salt 20g of extra virgin olive oil 12 g sugar 1. Water to 60 degrees 2. Mix water and dry yeast 3. Add flour to water and yeast, and mix for 4 minutes 4. After 4 minutes keep the mixer on low speed and add the table salt 5. Add sugar 6. Add the extra virgin oil and mix for a total of 13 minutes 7. Cover your dough in plastic wrap and let rest for 20 minutes 8. Divide the dough into 3 12oz portions 9. Ball the dough by pulling both sides into one another; most important part is closing the seam 11. Transfer the dough to a barely oiled container 12. Cover tightly and leave in the fridge for 3 days 13. Bring to room temperature covered when you’re ready to use Yeast adjustments for how many days in fridge 3 days at .5% is 3 grams yeast 2 days at .7% is 4.25 grams yeast 1 day at 1.3% is 7.8 grams yeast
Here's an easy easy to improve your pizza. #pizzadough#pizzatiktok#pizzatime#pizza#alshomekitchenpizzeria Dough Recipe (Hydration = 64.3%) Flour = 730 g Water = 470 g Salt = 14 g Flour + Water = 1200 g Divide this number by 3 to make dough with 1/3 poolish 1200/3 = 400 g (This is how much poolish you need) Since poolish is equal parts flour and water, divide by 2 400/2 = 200g (you will use 200 g flour and 200 g water) Mix 200 g flour, 200 g water and ¼ tsp instant dry yeast Let rest at 60-70 degrees F overnight (use less yeast if temp is warmer) Poolish is ready when it has doubled in size and is all bubbly For Main Dough Your dough recipe calls for: Flour = 730 g Water = 470 g But you used 200 g of flour and 200 g of water in the poolish So, you need to subtract that from the original numbers Flour = 730 g – 200 g = 530 g Water = 470 g – 200 g = 270 g Check your math Flour = 530 g added for final mix + 200 g in poolish = 730 g Water = 270 g added for final mix + 200 g in poolish = 470 g 730 g + 470 g = 1200 g