| Comment | Aye no bother. It's a fairly standard dough recipe I use - most of the fiddling I did was with fermentation times/temps + using fresh yeast, but the standard dried stuff led to more consistency for me.
If you're wanting a same-day dough that only takes 2-4 hours to prove you can use this and fiddle to your tastes.
* 3 1/2 cups flour, I used Marriage's strong white bread flour mostly
* 1 1/2 cup of water
* 5g-ish of dried yeast, obv less if you want a slower prove. I think I was using 1g when I'd chill it.
* 1-2 teaspoons of salt
* 1 1/2 tablespoons olive oil
* and 1 teaspoon of sugar which is a bit contentious, but if you're using a shite home oven setup tends to give better results.
That'll get you the aforementioned 4 12-ish inch pizzas. Think this one's about a 70-75% hydration so it's quite workable and easy in a home environment. When I was going hard on it though I'd find myself going into 67% territory which had better results if you had the gear and the time. |
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