PIZZA DOUGH

1.    INTRODUCTION

The modern pizza was invented in Naples, Italy.  Kneading the dough causes the bread by breaking down proteins into Gluten.  You will be able to identify when this has taken place because the dough will have a soft and silky texture.

2.    MATERIALS AND METHODS

Materials:

·      300g Strong Bread Flour

·      180ml of warmish water with a pinch of sugar or little bit of honey

·      5g active dried yeast.  Dissolve in above, and wait 15min

·      30g good quality olive oil

·      8g kosher salt

Equipment:

·      Mixing bowl

·      Warm container

Preparation:

1.     Combine salt, activated yeast (post 15min), olive oil, and flour in a mixing bowl, and then bring out to a working surface for kneading.  

2.     Knead for about 12min, until dough is smooth and elastic.  Do not add too much flour.  Dough ball should feel somewhat moist, but not sticking to your working surface.  

3.     Once done, place dough ball in a warm container, and coat inside of bowl and ball with a few tablespoons of olive oil.  Cover and let stand at room temp for 3hrs.  Then put in fridge overnight.  

4.     Next day take dough out of fridge 2-3hrs before using.  

3.    RESULTS AND DISCUSSION

The recipe went very well.

4.    CITATION

Personal recipe