My pizzas have been coming along quite well. I'm using a screen and have been very satisfied with it. My only desire is to create a lighter dough; one with more air in it. Currently, it's a little on the dense side. I don't have a scale, so here's my basic recipe:
3/4 C water
2 C high gluten flour
1.5 T olive oil
1 T sugar
1 packet standard yeast
I work it in my bread maker (about 45 min cycle) and generally do a cold ferment for 1 - 3 days. Let it warm to room temp, shape, apply toppings and bake. This recipe yields 2 15" pies as I like a thin crust. Any suggestions on a lighter crust?
Paul
3/4 C water
2 C high gluten flour
1.5 T olive oil
1 T sugar
1 packet standard yeast
I work it in my bread maker (about 45 min cycle) and generally do a cold ferment for 1 - 3 days. Let it warm to room temp, shape, apply toppings and bake. This recipe yields 2 15" pies as I like a thin crust. Any suggestions on a lighter crust?
Paul