Fogazzo's Blog » wood oven pizza http://www.fogazzo.com/blog Musings on wood fired ovens and barbecues Wed, 29 Oct 2014 17:01:05 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 Fogazzo’s Favorite Pizza Dough Recipe http://www.fogazzo.com/blog/?p=160 http://www.fogazzo.com/blog/?p=160#comments Fri, 18 Jan 2013 12:07:46 +0000 http://www.fogazzo.com/blog/?p=160 Fogazzo’s Favorite Pizza Dough Recipe\n

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Recipe Type: Pizza Dough

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Cuisine: Italian

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Author: Fogazzo

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Flaky, malady prostate thin or thick crusts are very easy with this basic dough recipe. It is easy to make, cialis sale health even by hand (no mixer), can be made several days ahead of time, and lasts for a whole week in the refrigerator

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Ingredients

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  • 1 packet active dry yeast

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  • 3 ½ cups all purpose unbleached flour

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  • 1 cup semolina flour (#1 durum wheat)

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  • 1 ¾ cups warm water (80? F)

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  • 2 tablespoons vegetable oil

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  • 1 tablespoon sea salt

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Instructions

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  1. Heat water to 80? F, add yeast and wait 5 minutes to be sure it is activated (foamed). Add the oil into the yeast water, and mix with a spoon or whisk. In a kitchen mixer with a dough hook, (or by hand), mix the flours and salt for one minute, then slowly add liquid ingredients over dry ingredients and mix on lowest speed for 10 minutes, until a single dough ball forms. Allow dough ball to rest for 20 to 30 minutes in the bowl covered by a damp kitchen towel. Divide dough into four equal parts, and form into tight dough balls. Place the dough balls in individual containers each with a lid. Immediately place dough in the refrigerator and allow to slow proof for at least 12 hours. Dough can then be used for the next several days.

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  2. Each dough ball yields a 14 inch pizza

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3.1.09

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