This makes 2 pizza doughs. Adapted from XiaoGaoJie’s pizza recipe
timeline: 30 mins to work the dough + 24h for 1st prove + 2 hours for 2nd prove
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GAO's ration and conversion for 4 pizzas
flour 500g - water 350g = weight ratio = 10:7
all-purpose flour：500g <arrowhead 1/4 cup=34g> 3 cup + 1/2 cup + 1/8 cup + 2.5 tsp
salt： 4g 1/2 tsp
olive oil： 25g 2 tbsp
yeast：2g 1/2 tsp
room temp water：350g = 1 cup + 1/4 cup + 1/8 cup + 4 tsp
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2 pizzas:
flour 250g: arrowhead (1/4 cup=34g) = 1.5 cup + 1/4 cup + 1tbsp + 1.25 tsp
// (1/4 cup = 30 g) flour = 2 cup + 4 tsp
// (mix with whole wheat 1/4 cup = 38 g)
= [5/4 cup] all-purpose + [1/2 cup + 2.5 tbsp] whole wheat
water 175g + yeast 1g = 1/4 tsp
salt 2g = 1/4 tsp
olive oil 12.5 g = 1 tbsp
用料
| flour | |
| Flour (250 g) | |
| Salt (2 g) | 1/4 tsp |
| Olive oil (12.5 g) | 1 tbsp |
| yeast water | |
| Water (175 g) | 2/3 cup + 1.5 tbsp |
| Yeast (1 g) | 1/4 tsp |
pizza crust的做法
---- mix -----
Add flour, salt, olive oil into a bowl.
Dissolve yeast with lukewarm water; mix well and pour into the bowl.
It is a very sticky soft dough. Mix with a tiny silicone spatula would be easier---- knead the dough 25 mins ----
1. Cover the bowl and prove for 20 mins
2. Knead the dough till the surface is smooth; around 3-5 mins.
Note. The dough was very wet and I didn’t get to the smooth surface this time...
3. Add olive oil to make sure the dough doesn’t dry out----- first prove 24h -----
Either leave in room temp or fridge to prove for 24 hours.——— 2 hours before use ——-
Knead gently to let the gas out of the dough. Divide to four parts. Tuck the sides to the bottom center and leave a smooth surface.
Leave the dough to use on a floured surface and covered with cling wrap. Prove in room temp for 2 hours.
Wrap up the rest of the dough and store in freezer for future use.Toss the dough for pizza