Author Topic: Artisan Pizza Dough  (Read 1827 times)

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Offline TomN

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Artisan Pizza Dough
« on: April 11, 2012, 01:17:16 PM »
I saw this article on how to make Artisan Pizza Dough in the Costco Connection Magazine (April 2012). I thought I would share this with everyone in case you missed it. I thought it was worth the read. Enjoy!

http://www.costcoconnection.com/connection/201204#pg61


PS
I was surprised that they use all purpose flour instead of High Gluten flour. Perhaps they wanted to use ingredients that everyone has in their home.
« Last Edit: April 11, 2012, 01:19:04 PM by TomN »


Offline Giggliato

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Re: Artisan Pizza Dough
« Reply #1 on: April 13, 2012, 12:14:46 PM »
I had a slice of costco pizza the other day, it wasn't that great to be honest.  :'(

If they start making neapolitan I'd probably eat more.

Offline Mmmph

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Re: Artisan Pizza Dough
« Reply #2 on: April 13, 2012, 12:42:53 PM »

Correct me if I'm wrong, but that recipe looks like a very high hydration dough.
Difficult for a beginner to handle.

I know I'm close here:

Flour (100%):    939.95 g  |  33.16 oz | 2.07 lbs
Water (88%):    827.15 g  |  29.18 oz | 1.82 lbs
IDY (1%):    9.4 g | 0.33 oz | 0.02 lbs | 3.12 tsp | 1.04 tbsp
Salt (2.5%):    23.5 g | 0.83 oz | 0.05 lbs | 4.21 tsp | 1.4 tbsp
Total (191.5%):   1800 g | 63.49 oz | 3.97 lbs | TF = N/A
Sono venuto, ho visto, ho mangiato