High Hydration Pizza Dough Recipe | Detroit Style Pizza | Alex Koons скачать в хорошем качестве

High Hydration Pizza Dough Recipe | Detroit Style Pizza | Alex Koons

Beautifully browned, bubbling and fermented dough has always been appealing to me. Something I thought only the great baking gods evoked by Fornax herself could obtain. I had been convinced it had to be done only after 7 days of fermentation or some outlandish secret dough formula passed down from antiquity. Turns out you don’t need the secret teachings of all ages to make high hydrated, blistered, light, and crispy dough. It's simple and easy, and I hope that you feel the same way after trying out this dough formula! 🚀 STEAL THIS RECIPE: https://www.subscribepage.com/howtost... Square pizzas are all the rage. Sicilians, grandmas, Detroit’s, tomato pies, oh my! For the sake of the pan we are cooking in, we will call this recipe "Detroit" dough. In reality, this is a high-hydration pan recipe. It can be used as sandwich bread, focaccia, or a beautiful lite Detroit-style pan pizza. The recipe is very simple. The time that goes into it is where all the magic happens. You are going to need to be aware of temperature so that under and over-proofing doesn’t happen. The desired dough temperature after all the mixing is done should be around 78 degrees. If your kitchen is warm, I would recommend maybe keeping the dough in the fridge during the bench folds. My Kitchen was at 65 degrees throughout this whole process. It's been cold AF in LA. Hopefully, the video helps you with your final outcome! Enjoy. The Recipe: Flour (hi gluten) 1150 grams Water(50 degrees) 920 grams Salt 25 grams Yeast 4 grams Combine flour and water in mixer and mix for 5 minutes (Autolyse) let that sit in mixer for 25 min. Add salt and yeast and mix on speed 2 for 7 minutes or until all the dough is lifted and slapping around the bowl (ending dough temp should be around 78 degrees) Transfer dough to desired container, cover, and set timers for 20, 40, 60, 100 minutes and bench fold at each interval. Grease up your pans with palm oil, or veggie shortening. After last bench fold divide the total weight of dough by 3. Weigh out your dough slabs and roll into balls. Put into pans, cover, and let double in size, about 2 hours give or take depending on kitchen temp. Push dough out evenly in pan let sit out for another 1.5 hours. Put into fridge for 24 hours. Pull dough out of fridge and put in warm place to rise one more time for 2 hours. Par - bake for 7-10 minutes at 520 degrees. 🚀 STEAL THIS RECIPE: https://www.subscribepage.com/howtost... 🌱 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ HOT TONGUE PIZZA: https://www.hottonguepizza.com/ ----------------------------------------------- Could your pizza be better? •• Grow your Pizza Skills •• Veganize your Menu •• Open your own Shop Find out how: https://alexkoons.com/ ----------------------------------------------- Hot Tongue Merch: https://www.wearhottongue.com/products Find us on Social Instagram:   / hottonguepi.  . Twitter:   / hottonguepizza   TikTok:   / hottonguepizza   Facebook:   / hottonguepiz.  . Vegan menu items are no longer just an alternative, they’re the future. #Pizza #VeganPizzaForEveryone