Welcome, Guest. Please Login
Deejays Smoke Pit
 
  HomeHelpSearchLogin  
 
 
Deejay's Pizza, Bread, Pretzel, Bread Stick Dough (Read 77 times)
Feb 5th, 2017 at 9:56pm

DeejayDebi   Offline
YaBB Administrator
It's all about sharing!
Connecticut

Gender: female
Posts: 25244
*****
 
Deejay's Pizza, Pretzel or Bread Stick Dough

I don't actually measure for this dough I make it several times a week for everything from Italian Bread and rolls to Pizza, calzones, stromboli or Pretzels. I can be use for just about anything bready. Great for Calzones and Stromboli too!

Ingredients
4-1/2 to 5 cups King Arthur flour (or50/50 with 000 Italian Bread Flour)
2 Tablespoons sugar or honey (if using honey mix with a little hot water)
2 teaspoons salt (or 3 1/2 teaspoons kosher salt)
1 tablespoon instant yeast (or Italian Natura yeast)
4 Tablespoons olive oil
1 3/4 to 2 cups warm water

Optional
- for pizza or breads or bread sticks I love to add a few teaspoons of so of basil and/or minced roasted garlic and/or minced toasted onion

If making pretzels or Bread Sticks
- start boiling a pot of water at least 5 inches deep.
- Preheat oven to 325 F degrees

If making bread
- Preheat oven to 350 F degrees

If making pizza
- Preheat oven to 450 F degrees 

- Okay put all dry ingredients in a bowl saving about 1/2 cup of flour and mix well. If you use the same bowl all the time after a few times you will not have to measure you'll know by sight.
- add olive oil
- add water (and if using honey mix it into the warm water)
- mix with a fork until it comes together. It should be warm and fairly wet.
- sprinkle some flour on the counter and four your hands well
- Scoop the dough out of the bowl an knead about 50 times adding flour as needed.
- Fold dough in half, then in half again and let rest for about 5 minutes.
- Flour the counter again and knead again about another 50 times. It should be as smooth as a babies butt!

If making bread
- cover dough and let it rise for at least an hour until doubled
- Shape loaves and bake about 30 to 40 minutes for full sized loaves. Should make two

If making thick pizza rise about 30 minutes or oil a zip lock bag well and let it rise over night in the fridge it you wish - up to 2 days or freeze.
- smear pizza pans with olive oil flipping dough for even coating
- shape dough with your hands add toppings an bake for about 7 to 10 minutes until golden brown on the bottom.
-should make two thick 14 inch pizzas.

If making thin pizza it does not need to rise
- smear pizza pans with olive oil flipping dough for even coating
- shape dough with your hands add toppings an bake for about 5 to 8 minutes until golden brown on the bottom.
-should make three 14 inch pizzas.

If making bread sticks it does not need to rise
- smear pizza pans with olive oil flipping dough for even coating
- shape dough with your hands into logs about the size of a cigar bake for about 5 to 8 minutes until golden brown.
- spray the oven with water to help make them rise.
- sprinkle with course salt, grated parmesan cheese and or basil right out of the oven
- should make about 2 dozen

If making pretzels it does not need to rise
- Roll into logs and throw into boiling water until they float
- flip for about 30 seconds, remove and drain with slotted spoon and pace on oiled baking pan.
-bake for about 5 to 8 minutes until golden brown.
- Sprinkle with course salt after removing from oven.
- should make about 1.5 dozen

NOTE: It stuffing pretzels, roll flat and place cheese or other items near the edge. roll and close by pinching. 

This recipe can be used for so many things once you have mastered it. Add a few tablespoons of sugar, roll out the dough, spread with butter, sprinkle with cinnamon and raisins for a great raisin bread.

ENjoy!


PS for the best Italian bread flour and the best Italian yeast and olive oil and lots of other Italian goodness go here:

http://www.wholesaleitalianfood.com/

http://www.wholesaleitalianfood.com/products/pizza-flour.html

http://www.wholesaleitalianfood.com/products/artisan-pizza-ingredients/polselli-...






 

Piza.JPG (119 KB | 4 )
Piza.JPG
Calzones.JPG (89 KB | 3 )
Calzones.JPG
Italian_Bread.JPG (150 KB | 3 )
Italian_Bread.JPG
3DoneBuns.JPG (163 KB | 3 )
3DoneBuns.JPG
JckBacoTomatoe.JPG (66 KB | 6 )
JckBacoTomatoe.JPG

Debi (aka Mom)
Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker
Camp Chef Smoke Vault 24 Inch propane smoker(aka -Black Beauty)                      
SunJoy horizontal with side firebox and installed propane grills for grilling or smoking
River Grille - Black Ceramic Egg                  
Smoke preference: Charcoal , Hickory, Apple, Cherry and pecan mix.

...