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Making Pizza From Scratch

By: a guest on Nov 19th, 2012  |  syntax: None  |  size: 3.02 KB  |  hits: 112  |  expires: Never
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  1. Making pizza from scratch
  2.  
  3. 1. Simple Dough
  4. ---------------
  5. Ingredients : Flour (All purpose), Water, Dry active Yeast, Salt, Olive
  6.  
  7. oil.
  8.  
  9. Introducing the baker's percentage:
  10. -----------------------------------
  11. The bakers percentage describes the mass quantity of your ingredients
  12.  
  13. in relation to the mass of flour you are using to make your dough.
  14.  
  15. Example : Make pizza from a 500g package of flour.
  16. 500g flour -> 100 %
  17. Amount of water -> 55-60% (good for starting out when making pizza)
  18. So:
  19. 500g * 0,6 = 300g water is required.
  20.  
  21. Flour and Water make up for the bulk of mass when you are mixing your
  22.  
  23. dough, so for simplicity's reason we will disregard the other
  24.  
  25. ingredients quantities and go by feel.
  26.  
  27. Procedure:
  28. ----------
  29. In a large plastic bowl, mix Flour with 1 Pck. of Dry Active Yeast, 1
  30.  
  31. Tablespoon of Salt. Lightly dry-mix the ingredients and then start
  32.  
  33. adding your calculated amount of Water (300 g). If you see your dough
  34.  
  35. will be coming out too dry or wet, you can compensate for that.
  36.  
  37. Knead the mixture for ~ 5 minutes. Then, add a small quantity of Olive
  38.  
  39. oil (1 Tablespoon). This simplifies the kneading process and gives a
  40.  
  41. nice texture. Knead another ~ 5 minutes.
  42.  
  43. Cover bowl and put it into the refrigerator for at least 8 hrs,
  44.  
  45. preferrably 48 hours. This is the most important part for great dough
  46.  
  47. (apart from correct ingredient rations, IMHO). Plan ahead and let it
  48.  
  49. sit for 24 hrs+ , it will be worth it ! Longer times improve
  50.  
  51. Elasticity, Texture and most important Taste of your Crust.
  52.  
  53. 2. Simple Sauce:
  54. ----------------
  55. Ingredients:
  56. ------------
  57. 1 Can Whole Tomatoes, Salt, Olive Oil, Seasonings (Pepper, Crushed
  58.  
  59. Chilies, Thyme ...)
  60.  
  61. Procedure:
  62. ----------
  63. Simply take out the Tomatoes and crush them by hand or use a "Magic
  64.  
  65. Wand" type of Mixer. I like preparing the Sauce along with the dough
  66.  
  67. and chill it in the refrigerator for the same amount of times, so it
  68.  
  69. develops a more troughout and rounded flavour.
  70.  
  71. 3. Baking the Pizza
  72. -------------------
  73. Preheat your Oven (As hot as possible). If you have a Stone, of course
  74.  
  75. use that :)
  76.  
  77. Take your bowl of dough and your sauce out of the refrigerator and let
  78.  
  79. it come to room temperature.
  80.  
  81. Doughballing:
  82. -------------
  83. Portion your dough as desired. A batch made out of 500g flour will make
  84.  
  85. me 3 small-medium Sized pizzas (personal taste). Lightly knead the
  86.  
  87. portioned dough and form it into a ball with a smooth surface (look
  88.  
  89. this up on Youtube "pizza dough balling", it is quiet hard to describe
  90.  
  91. in words).
  92. Liberally cover Doughballs with flour and let them rest for another 15
  93.  
  94. -30 minutes at room temp.
  95.  
  96. When your Oven is preheated, Spread out the pizza dough, sauce it, etc.
  97.  
  98. and put it in the Oven !
  99.  
  100.  
  101. Last words
  102. ----------
  103. Making everything from scratch is a learning process. It took me a few
  104.  
  105. tries to get it right, but if you use a consistant approach you will
  106.  
  107. get your base procedure down really fast and learn the finer points as
  108.  
  109. you go. Experimenting is fun !