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Outdoor Pizza Oven Pizza Dough Recipe

   
 

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     Outdoor Pizza Oven Pizza Dough

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   5 min/24 hours

Ingredients
535 g(about 4 cups - 3 Tbsp) high protein flour (Used 00)
2 g(about 1/2 teaspoon) instant dry yeast
360 g(about 1 1/2 cups- 1 Tbsp) water at 40 degrees F
12 g(about 1 Tablespoon) diamond crystal kosher salt
Extra virgin olive oil for oiling proofing containers and dough balls
 

Instructions
Combine flour and yeast in the bowl of a food processor. Pulse 3 to 4 times until well-combined. With machine running, add water and continue to process until moisture forms rough ball and no dry flour remains, 10-20 seconds. Allow to rest for 20 minutes.
Add salt to the top of dough and process until a mostly smooth ball of dough forms, 20-30 seconds. Dough temperature should register 75 degrees F on an instant-read thermometer when mixing is complete. If not, continue to mix in 10 second intervals until it reaches the desired dough temperature. Transfer dough ball to a lighly oiled medium bowl and knead once or twice by hand until smooth ball is formed. Cover bowl and let dough set for 45 minutes.
Using lightly-moistened hands, knead dough in bowl until uniform in texture, 5-10 seconds. Cover and let sit at room temperature until puffy and not quite doubled in volume, 60-120 minutes.
Transfer dough to a lightly floured countertop and divide into four pieces of about 225g (8 oz) each for 12 inch ovens. Form each portion into a smooth, round ball. Coat exterior of dough ball lightly with oil and place each in round lidded container. Refrigerate at least 24 hours or up to 4 days(48-72 hours is ideal). On the day you plan to bake pizza, remove dough balls from refrig and allow to warm up covered(1-2 hours)before baking. Exact timing depsend on ambient temp, dough should reach at least 60 degrees F before stretching and baking. Remove dough from bowl, stretch and add flour to the bottom of pizza. Flour pizza board, put a bit of corn meal before putting pizza dough down.
Serving Suggestions
Limit pizza toppings to three plus cheese. Bank in very hot wood fired oven. Baking time depends on temp.


Originally Submitted
10/1/2023





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