Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: mhiszem on March 29, 2017, 05:41:48 PM
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Last time I made pizza I used a cold fermented dough based on the science behind this serious eats article http://slice.seriouseats.com/archives/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html (http://slice.seriouseats.com/archives/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html) the recipe is here http://www.seriouseats.com/recipes/2010/09/cold-fermented-fontina-parmigiano-and-oregano.html (http://www.seriouseats.com/recipes/2010/09/cold-fermented-fontina-parmigiano-and-oregano.html) I haven't made pizza in a while so I am debating what dough recipe to use. I do not have a stand mixer so making dough is time consuming and tiring.
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I've no idea about your old recipe, however my standard never fail go to method is.......
500g strong bread flour
1tsp dried yeast
1 tsp salt
2tsp brown sugar
Glug of oil.
1 tsp dried oregano
Mix
Kneed
Prove 4 hours
Separate in two
Knead again
Cold prove until required - up to 4 days
Work by hand into a base
Cook
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Sticking with Serious Eats, you can also cold ferment with a no-knead recipe.
http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html (http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html)
You just combine ingredients, mix, and leave on the counter covered overnight. If you want to cold ferment, put it in the refrigerator when you get up in the morning.
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Interesting, I will have to try those. Thanks!
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My buddy does a cold fermented dough, but I don't have the space in my fridge to do that which is why I use the Bobby Flay pizza dough. He has used the Bobby Flay dough quite a bit since I introduced him to it. It comes out almost as good as his 3 day in the fridge dough.
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