Homemade Pizza with Homemade Pizza Dough Recipe скачать в хорошем качестве

Homemade Pizza with Homemade Pizza Dough Recipe

No matter where I travel to, I am always on the hunt for the best pizza in that city. For some reason I keep coming back to my own homemade pizza with homemade pizza dough recipe. It's incredibly light and fluffy with the most perfect crust once cooked making it one of the best I've ever had. SUBSCRIBE for more great recipes: http://bit.ly/2zql9ha MORE GREAT VEGETARIAN RECIPES Homemade Artisan Bread Loaf: http://bit.ly/2JJHfkl Farro Salad with Lemon Vinaigrette: https://bit.ly/2l9KnXF Mediterranean Quinoa Bowl with Falafel: https://bit.ly/2MlxBC1 Jackfruit Tacos: http://bit.ly/2lcFg9k Vegetable Quesadillas: http://bit.ly/2HNPcz1 Kale Salad with Fried Goat Cheese: http://bit.ly/2sW0Ymc Classic Ratatouille: http://bit.ly/2l7Bj5A Homemade Pizza with Homemade Pizza Dough Recipe Prep Time 5 hours Cook Time 12 minutes Total Time 5 hours 12 minutes Servings 4 pizzas Author Chef Billy Parisi Ingredients: 560 grams of Bob’s Red Mill Artisan Bread Flour 190 grams of Bob’s Red Mill whole Wheat Flour 600 grams of water at 98° to 100° 10 grams of Kosher salt 4 grams of active yeast optional pizza toppings Instructions: 1. In a large bowl combine with your hands the flours, water, salt and yeast until completely mixed together. Let rest for 90 minutes covered in plastic wrap 2. Next, stretch and fold the dough for 2 minutes and cover and rest for 90 more minutes 3. Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over 2 times and then begin to mold the dough into a ball by cupping around the dough into the bottom. 4. Cut the dough into 4 individual dough balls and using the same cupping method form 4 dough balls and place on a sheet tray with parchment paper dusted with flour and covered with a towel, and rest for 90 minutes 5. Place a pizza stone into the oven and preheat to 500°. 6. Form a dough ball on a clean surface dusted with flour and stretch it out until it is about 12”-14” in diameter and transfer to a wooden pizza paddle. Add on desired toppings leaving a ½” to ¾” inch around the outside for the crust. 7. Dust the pizza stone with semolina flour and transfer the pizza onto the stone. Bake for 5 minutes before rotating the pizza 180° and then baking for another 5-7 minutes or until the crust is browned and the cheese is completely melted. 8. Slice and serve!