Wednesday, 20 March 2013

Never fail pizza dough

The classic method of preparing pizza dough, like other yeast bread is by adding dried yeast to water, then adding this mix to the dry ingredients, before kneading it all together. Often the dough gets too wet or too dry requiring addition of water or flour. It is also hard to teach beginners on how to get their dough right. That the exactness of water to flour ratio is dependent on flour characteristics. Learning from what we do while making bread using bread machine or at a commercial bakery where all ingredients are usually mixed from the very beginning, the pizza dough I now days prepare has three steps:
(1) Measure all dry ingredients; flour, sugar/honey, salt, dried yeast and put it all in a mixing bowl.
(2) Add required amount of oil/butter, mix well.
(3) Add water, mix then knead.

I also used to make flour tortilla with flour, baking powder, cooking oil, salt and water. Now I just use the pizza dough to make tortilla. Also out of curiosity I used pizza dough to make a focaccia bread, it turned out just fine too.

Pizza Dough:

2 cups all purpose flour
1/2  tsp dried yeast
1 tsp brown sugar/honey
1 tablespoon olive oil
1/4 tsp salt
1/4 tsp crushed black pepper
a pinch of dried oregano leafs
a pinch of dried rosemary
3/4 cup water

Mix together all the ingredients except water. Add water, mix and knead well. Dough is ready when it is pliable and soft. For tortilla, dough is ready to be shaped after 15 minutes of proofing. For pizza and focaccia bread wait for another 20 minutes. Use dough as it is normally used to make tortilla, pizza or foccacia. This recipe makes six tortillas, or two small pizzas/focaccia, or one big pizza/focaccia.

This method does not eliminate too soft dough, but there should be enough water for the two cups flour, thus if the dough is still too soft and sticky, a little flour can be added.

By the way, the same dough can be shaped into bun, and bake as bread. This recipe makes for some herb & black pepper dinner rolls. Great eaten with olive oil and cheese.

Happy baking
Alternative Foodie

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