Author Topic: Chef John Folse's Quick Dough  (Read 1696 times)

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Offline jsaras

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Chef John Folse's Quick Dough
« on: May 21, 2012, 05:31:00 PM »
This is the recipe that ships with the Lodge Cast Iron Pizza Pan.  I'm hoping that one of the "pizza geniuses" can convert this recipe into percentages and offer any pertinent insights as to what category this recipe falls into (emergency dough?).  Here's the recipe:

MAKES: 2 (13-inch) pizza crusts
INGREDIENTS:

3 cups bread flour, divided
1 packet (1/4 oz) active dry rapid-rise yeast
1 tsp salt
1 1/2 tsps honey
1 1/4 cups lukewarm water
1 tbsp olive oil

In a large mixing bowl, mix half cup of the flour with yeast and salt. Dissolve honey in lukewarm water and add to mixture.

Add olive oil and in the bowl of a mixer, or using a wooden spoon, mix for 3 minutes. Mix in remaining flour (dough should be only slightly sticky). Knead dough on a floured surface until smooth, approximately 5 minutes.

Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise for 10 minutes in a warm place. Punch dough down and divide in half.

Allow to rise for 10 additional minutes and punch down and spread one of the halves by hand or roller onto your Lodge Pizza/Roasting Pan.

Add toppings of your choice and place in a preheated 450F oven for 8-10 minutes, or until crust is golden brown. Cool 2-3 minutes before cutting or serving. 

FWIW, he does not instruct that the pan itself be preheated. 

Thanks,
Jonas
Things have never been more like today than they are right now.


Offline Jet_deck

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Re: Chef John Folse's Quick Dough
« Reply #1 on: May 21, 2012, 05:41:19 PM »
This is the recipe that ships with the Lodge Cast Iron Pizza Pan.  I'm hoping that one of the "pizza geniuses" can convert this recipe into percentages and offer any pertinent insights as to what category this recipe falls into (emergency dough?). 

That would be considered Super Emergency.  You could make the dough, proof it according to the recipe, and still be waiting for the oven to get hot. :-D
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline jsaras

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Re: Chef John Folse's Quick Dough
« Reply #2 on: February 27, 2013, 08:35:40 PM »
For those who are interested I've converted the recipe to baker's percents:

Bread Flour - 100%
ADY - 1.66% (or 1.185% IDY)
Salt - 1.15%
Honey - 2.52%
Water - 70%
Olive Oil - 3.2%, TF=.10
Things have never been more like today than they are right now.