TrickyDick
New member
For pizza, I recommend this recipe (from memory)
7cups flour. Try to find bread flour (I like king Arthur), or a flour designated "high gluten". This will help you form the pizza. I don't recommend "00" flour for grill temps below 800 and it requires more TLC and flour to get right..
1/2 tablespoon salt
2 & 1/2 cups water
1 & 1/2 cups yeast as poolish (see below)
Optional 1/4 tsp "instant" dry yeast
I like to mix about 75% of flour in with remaining ingredients into mixer and just get everything wet and let rest for 20 minutes. Then I turn mixer on low and mix for 5 minutes to 8 minutes then I gradually add remaining flour until dough comes together. Rest in oiled covered bowl for 4 hours @ 74-80 degrees.
I know its going to look too wet and sticky, but it'll be great trust me.
Remove to floured surface and knead then form into dough balls (makes about six softball sized dough balls). Add flour to get desired consistency. I try to shoot for a wetter dough, as you can always add flour later, but hard to fix if you add too much flour.
Now you have dough balls, cover in tray & Let rest another 4 hours in fridge if using within 3 days, or 72-68 degrees at room temp if using same day.
After this can freeze dough if you want.
I use a sourdough from Italy. I read the book classic sourdoughs by Ed Wood. This is where I bought my sourdough culture. Takes several days to get ready to the point of making dough. The yeast poolish is basically half of my starter jar, a sticky mixture of yeast, lactobacillus, flour and water the consistency between dough and batter, fairly thick, that is actively fermenting and ready to bake with.
If you are in a pinch for time, you can try to use some SAF-yeast instant yeast, but it can be hard to source at grocery stores, and I've never trusted the "active dry yeast". Not sure on the quantities, but would follow package instructions. You might need to tweak the water added if not using yeast as poolish.
TD
7cups flour. Try to find bread flour (I like king Arthur), or a flour designated "high gluten". This will help you form the pizza. I don't recommend "00" flour for grill temps below 800 and it requires more TLC and flour to get right..
1/2 tablespoon salt
2 & 1/2 cups water
1 & 1/2 cups yeast as poolish (see below)
Optional 1/4 tsp "instant" dry yeast
I like to mix about 75% of flour in with remaining ingredients into mixer and just get everything wet and let rest for 20 minutes. Then I turn mixer on low and mix for 5 minutes to 8 minutes then I gradually add remaining flour until dough comes together. Rest in oiled covered bowl for 4 hours @ 74-80 degrees.
I know its going to look too wet and sticky, but it'll be great trust me.
Remove to floured surface and knead then form into dough balls (makes about six softball sized dough balls). Add flour to get desired consistency. I try to shoot for a wetter dough, as you can always add flour later, but hard to fix if you add too much flour.
Now you have dough balls, cover in tray & Let rest another 4 hours in fridge if using within 3 days, or 72-68 degrees at room temp if using same day.
After this can freeze dough if you want.
I use a sourdough from Italy. I read the book classic sourdoughs by Ed Wood. This is where I bought my sourdough culture. Takes several days to get ready to the point of making dough. The yeast poolish is basically half of my starter jar, a sticky mixture of yeast, lactobacillus, flour and water the consistency between dough and batter, fairly thick, that is actively fermenting and ready to bake with.
If you are in a pinch for time, you can try to use some SAF-yeast instant yeast, but it can be hard to source at grocery stores, and I've never trusted the "active dry yeast". Not sure on the quantities, but would follow package instructions. You might need to tweak the water added if not using yeast as poolish.
TD
