lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, May 19, 2016

Slow Ferment Pizza Crust

When I saw this pizza dough on Crumbly Cookie, I knew I had to try it. I love the flexibility it provides you by having a one to five day rise time in the refrigerator.  This is a picture of my pizza, if you want to envision Miss F's pizza, imagine a pizza with nearly no visible crust that is completely covered in pepperoni (or "peps" as she calls them.)  This pizza dough was incredibly easy and provided delicious results.  The only thing that makes it a little challenging is having to let it rest for two hours before baking, but it is totally worth it.
Slow Ferment Pizza Crust

2 cups bread flour
1 teaspoon salt
1/3 teaspoon yeast
¼ teaspoon sugar
7/8 cup water

In a medium bowl, combine all the ingredients until well combined. Tightly cover and refrigerate, minimally overnight or up to 5 days. After one day, knead the dough for 1 minute.

Two hours before baking, remove the dough from the refrigerator and place on a lightly floured surface. Form into a ball and cover with a dish towel.

About 30 minutes before baking, place the pizza stone in the oven and set the temperature to 500 degrees. Stretch the dough into a 12 inch round and place on a piece of parchment paper, top as desired. Transfer the paper and pizza to the pizza stone and bake for 7 to 10 minutes. Cool for 5 minutes before slicing.
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