Pizza: Dan’s Pizza Dough by sandi81

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Pizza: Dan's Pizza Dough
Submitted by sandi81 on April 24, 2004 at 11:09 am

DESCRIPTION
Pizza: Dan's Pizza Dough

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
3 1/2 c. Flour (574 grams high gluten flour 14% protein)
1 1/2 T. Sugar (16 grams)
1/2 oz Olive oil (1/2 oz)
1/8t. Salt (1gram)
1 1/2 C. warm water (95-100 degrees)
1 1/2 t. Yeast (6 grams active dry yeast)
Pinch sugar for yeast

1. Place water in a separate bowl with yeast and a pinch of sugar. Let stand 5 min to begin working.
2.Place flour, sugar, salt and olive oil in your stand mixer bowl.
3.Using kneading hook on mixer start mixer and add yeast mixture.
4. Mix 10 to 12 min on med. speed.
5. Remove to bread board or silpat. Knead 1 min just to give your dough a little love.
6. Place in greased bowl, cover and refrigerate 45 min. punch down divide into two. Makes two 18 in pizzas or 4 10in pizzas.

After dividing dough into the number you wish to make, bake for 3 min.@ 450 degrees. Cool then freeze.

Great tor Calzones, Foccica or even Fried dough.

First posted 2/24/03 in my "recipe box", this was updated to reflect the amounts needed when weighing your ingredients. These are the weights given in Dan's original recipe. I had left them out when I first posted. This recipe was posted by Dan of the Baking Circle and copied here so it would not be lost. Karen Noll has also preserved this recipe. The instructions are the same as in the original posting. Enjoy.

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