Author Topic: Y-Town's Pizza Recipe - Follow Up  (Read 554 times)

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Offline andrewperetti

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Y-Town's Pizza Recipe - Follow Up
« on: May 28, 2011, 02:03:25 PM »



So this is one of the first pizza recipes I have tried out on these forums and I must say I'm really impressed with the recipe. I followed the instructions fairly closely (sorry I don't have %) Cooked in a domestic oven at 600 degrees farenheit (300 degrees celcius) Used a standard hole pizza tray. And the result was a nice light crust with good browning.I was hesitant due to the amount of sugar in the recipe but honestly the results were impressive. BIG UP Y-TOWN for sharing.

p.s I have been trying to perfect home pizzas for the at least 2/3 years now and have tried a lot of recipes. I would say without a starter and given the quick rising time, this is probably one of the best recipes I have tried.






elsegundo,

This is how we made the dough in class by hand - it really turned out well for short time dough - nice voids and wonderful taste.


1-1/2 cup warm water (110* to 115* F - if the waters to hot it will kill the yeast immediately)
2 TBSP - sugar
1-1/4 oz Active Dry Yeast Packet
1-1/2 TSP. - Salt
2 TBSP - Olive Oil
4 Cups of bread flour


Pour the warm water into a mixing bowl, Add the sugar and packet of yeast. Stir the mixture slowly until yeast and sugar are dissolved. Let sit to allow the mixture to "mature" about 10 minutes or so, The mixture will begin to react: clouding and forming a foamy froth on the surface of the mixture.

Add the salt and olive oil and stir again to combine and dissolve the ingredients. Add one cup of flour and wisk in until dissolved. Add the second cup of floor and wisk it in. Add the third cup of flour and combine. By know the dough mixture should be fairly thick. Add the last cup of floor and with your hands begin to combine and knead the dough.

Remove the dough ball to the tabletop to knead it. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Be patient, folding the dough ball in half, then quarters over and over again for about 8 minutes. You'll know you've done well when the dough no longer sticks to your hands.

Coat the dough ball with a thin layer of olive oil and place at the bottom of a large mixing bowl which has been coated on the inside with some olive oil and cover with a stretched piece of kitchen film. Set in a warm place, like an unlit oven (ambient temperature of 75* - 80*. Allow the dough to rise undisturbed for an hour or so until the dough ball grows at least twice its original size. Punch down lightly and let sit for another hour of rising.



 

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