Saturday, 12 November 2011

Basic Pizza Dough



This is the most basic pizza dough recipe I often use depending on the sauces and toppings and depending on my mood.

Ingredients: 


Percentage based on flour weight
Quantity in grams
All purpose flour
100%
300
White Sugar
5%
15
Bruggeman Instant Yeast – blue label
1.5%
4.5
Sea Salt
2%
6
Cold Water
60%
150 to 180
shortening
5%
15
Total Dough Weight
487.5 – 517.5 g.

Baking procedure:

Yield :     2 thick pizza crust (8” in diameter) or 2 12″-inch diameter or 3 8″-inch diameter  pizza crust
Mixing Method:     Straight dough
Fermentation time:     45-60 minutes until the dough doubles in size
Proofing time :     20 minutes or until the dough doubles in size
Baking :     200 degrees celsius / 20 minutes

1. Mix all dry ingredients
2a. Using a stand alone bread mixer with the dough hook:  mix all the ingredients (dry, oil, and water) use slow speed (#1) for a minute.  Then mix to medium speed.  Make sure that the dough is not hot (not over 40degrees Celsius)
- Mix the dough until the gluten is developed. To check if gluten is developed, take out a piece of the dough, stretch it out, if a plastic-like appears in the middle, then the gluten is well developed.  Just make sure that the dough is not hot or not more than 40degrees Celsius.

2b. Using a bread machine : mix the ingredients in the following order, water, oil (or other melted fat), and then the dry ingredients.  Press the “dough only” function.  Mix until gluten is developed.
3.Once gluten developed, form the dough into a ball, place in a flour-dusted bowl and cover with plastic.  Ferment for 45-60 minutes or until the dough doubled in size.
4. Dust a flat surface with flour, form dough into a round ball, rest for 5-10 minutes then flatten it with a rolling pin. If you are using a round pizza platter, form a round flat dough.  If rectangular, then for a rectangular flat dough.
5. Place flattened dough on a greased pizza pan, set-aside and proof for at least 20 minutes.
6. Preheat oven and par-bake the pizza at 200 degrees Celsius for 10-12 minutes or until the bread turned light brown
7. Cover with your desired sauce and/or toppings then bake again

Here’s the estimated Nutritional values for a slice (based on a 12″ diameter) of pizza crust based on the ingredients used. 1 slice = 1 serving



Calories :  78.35 kcal
Total Fat:   1.19 g.
Cholesterol :  0 mg.
Saturated fat :  0.26 g.
Protein :  2.02 g
Trans fat  :  0.01 g.
Sodium : 147.75 g.
Dietary fiber :  0.64 g.
Carbohydrate : 15 g.
Sugar  : 0.94 g.


-foodformylove(11November2011)

No comments:

Post a Comment