Focaccia or Pizza Dough (Kathy Lehr, 1/27/10, The Akron Journal)
6½ cups unbleached bread flour or King Arthur unbleached all-purpose flour
¾ cup cornmeal
1 tablespoon salt
1 package dry yeast
1/3 cup olive oil
3 cups water
1. Place flour, cornmeal and salt in the bowl of a stand mixer fitted with a dough hook. Stir together. Add yeast and stir to combine.
2. Combine olive oil with two cups of the water and add to the flour. Mix, adding more water, until dough starts to pull away from the sides of the bowl. Once desired consistency is reached, knead with dough hook for 3 to 4 minutes. Add more water if needed. The dough should be a little tacky but pull together after kneading. The wetter the dough, the more airy and chewy the crust will be when baked.
3. Place bowl in refrigerator and let rise, covered, overnight. Pull or punch down dough at least once. Two nights will give it a chewier texture. Dough can be made up to five days ahead of time.
4. To make pizzas, preheat oven to 475 or 500 degrees. Remove a portion of the dough from the bowl. Working on parchment paper, shape dough into desired size and thickness. Brush dough with olive oil. Cover with desired toppings. Transfer to pizza stone or pan and bake on the lowest rack of oven until crust is browned and cheese is melted and browned. Baking time will vary depending on oven and size and thickness of pizza. Check at 7 to 10 minutes.
from: http://feedproxy.google.com/~r/BrothersjuddBlog/~3/lCL8TXnvtJo/cooking_with_the_king.html
Related posts:
No-Knead Whole Wheat Oatmeal Bread (Ellen Kanner, 4/28/11, Miami Herald) 1 packet dry yeast 2...- THE ONLY WAY THEY COULD BE BETTER IS IF THEY WERE JUDDHEAD SIZE:
Cathead Biscuits (Runaway Spoon) 4 cups flour all-purpose soft wheat flour 2 Tablespoons baking powder...
Sourdough Pretzels (King Arthur Flour) Pretzels 3/4 cup lukewarm water* 1 cup unfed sourdough starter,...
Maple Bacon Biscuit Bake (Kate Lawson, 11/17/11, Detroit News) Recipe adapted from King Arthur Flour....- Cooking Lessons w/ RoRo and Dong Yan: Sweet & Sour — Xi’an, China
Cooking Lessons w/ RoRo and Dong Yan: Sweet & Sour – Xi'an, China Xi’an,...
