Pizza Dough: Simple

Pizza Dough: Simple

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Yields: 2 12” Pizzas (480 grams)

Prep Time: 15 minutes

Cook Time: 5 -24 hours

Original Recipe Source : Brooklyn Kitchen’s Pizza Making Class via: Serious Eats.com

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Suggested Hardware:

Bread Maker

Floured Surface

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Ingredients

4 grams salt 283 grams “00 flour” or bread flour

2 grams bakers yeast (saf yeast) 187 grams warm water

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1. Combine salt and flour in the bread maker bowl
2. Combine yeast and lukewarm water in 1 quart liquid measure
3. Add water mixture to flour, salt.
4. Set bread maker to dough cycle and a timer for 3 minutes.
5. Turn bread maker off at end of timer
6. Rest for 15 minutes
7. Dough cycle again for 3 minutes.
8. Remove dough and divide onto floured surface.
9. Cover with damp cloth, allow to rise until doubled in volume: about 3-4 hours. OR: wrap in plastic and refrigerate for 8-24 hours (allow to come to room temperature before baking- about 30-45 minutes)

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Special Notes

• BAKING the dough: After stretching and topping: 500F about 10 minutes.
• OR brick oven for four minutes (800F-1000F)

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Pasta Dough

Pasta Dough

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Yields: 4 pounds/1.8 kg

Prep Time:

Cook Time:

Original Recipe Source : On Cooking, Third Edition

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Suggested Hardware:

Large Mixer

Rolling Pin

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Ingredients

15 eggs 1 fluid ounce (30 ml) Olive Oil

1 Tablespoon (15 ml) Salt 2 pounds 8 ounces (1.1 kg) Bread Flour

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1. Place Eggs, Oil and Salt in a large mixer bowl. Use paddle attachment to combine.
2. Add one-third of the flour and stir until the mixture begins to form a soft dough. Remove the paddle attachment and attach the dough hook.
3. Gradually add more flour until the dough is dry and cannot absorb any more flour
4. Remove the dough from the mixer, wrap it well with plastic wrap, and set it aside at room temperature for twenty to thirty minutes.
5. After the dough has rested, roll it into flat sheets by hand or with a pasta machine.
6. Work with only a small portion at a time, keeping the remainder well covered to prevent it from drying out.
7. While the sheets of dough are pliable, cut them into desired width with a chef’s knife or pasta machine. Sheets can also be used for making ravioli.

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Special Notes

• For spinach dough: (8 ounces/ 250grams) of cooked, pureed, and well drained spinach to the eggs. Increase the amount of flour slightly if needed
• For tomato dough: (4 ounces/ 120 grams) of tomato paste to the eggs; omit the salt. Increase flour slightly if necessary
• For chipotle dough: (6 ounces/ 180 grams) pureed canned chipotle chiles in adobo sauce (HOT) using food processor or blender. Add puree to egg and oil mixture, use extra flour if necessary

1 ounce serving: Calories:80 | Fat: 2g | Saturated Fat: .5g | Cholesterol: 50g | Sodium: 125g | Total Carbohydrates: 13g | Protein: 3g |

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