This makes a very nice smooth dough with a lot of elasticity. Handles well when rolling and is fantastic when cooked in the oven. We have used this over a wood fire too and it browns and crisps up nicley. This recipe has a 63% hydration ratio.
Prep Time10 minutesmins
RT Ferment5 hourshrs
Total Time5 hourshrs10 minutesmins
Course: Pizza
Cuisine: Italian
Keyword: dough, gluten, yeast
Servings: 3pizzas
Author: www.GrandmaBehrendt.com
Equipment
Bread Machine
Ingredients
515gbread flour3½ cups
10gvital wheat gluten1 Tbsp
10gsugar2 tsp
5gsea salt1 tsp
3.5gyeast1 tsp
324gwater1⅓
15golive oil1 Tbsp
Instructions
Into a large mixing bowl, measure out dry ingredients (except yeast) and mix together.
Weigh warm water and olive oil and pour into the bread machine reservior. Add dry ingredients on top liquids. Make a small 'well' and add yeast into the center of the well.
Set to Dough setting and allow to go through the entire cycle. (or follow your bread machine specifications)
Makes three 12" crusts that are about 10 oz each - or about four 10" crusts. Freezes very well. Your finished dough will weigh 875g (1lb 15 oz)16.15
Notes
The recipe makes three 12" crusts (10 oz of dough) or four 10" crusts (7.5 oz of dough). This dough is great when rolled out and pizzas are made the same day, or you can do a longer cold fermentation if you choose to. How to top your pizza:
Add 1/4-1/3 of your favorite pizza sauce.
Add 8 oz of cheese (2 cups shredded).
Add toppings to your pizza.
Prepare pizzas on pizza screens for easy transfer to the oven or grill.