Author Topic: Fast Rise Dough Recipe For MPO  (Read 3525 times)

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Offline MightyPizzaOven

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Fast Rise Dough Recipe For MPO
« on: September 01, 2012, 03:53:58 PM »
Here's my version of fast rise dough recipe that I test with Mighty Pizza Oven:

Ingredients:

King Arthur Bread Flour: 3 1/2 cup + 1/4 cup to add as necessary during kneading
Water:                        1 1/2 cup
Salt:                           1 Tbs
Olive Oil:                      1 Tbs
Garlic Powder:               1/2 Tsp
ADY :                           1 Tsp

In making the dough, i mixed salt and oil with flour into a bowl. I took 1/4 cup of the water, at room temperature around 76 degrees F, and rehydrated the ADY in it for about 10 minutes. I then mixed rehydrated ADY with the remaining water (@ room temperature)

I poured rehydrated ADY / Water into the bowl. After mixing and kneading by hand.

Bulk rise for 1 hour in the oven with the oven light on, balled into three balls, let it rest for 30 minutes on the counter top covered with plastic wrap, while heating MPO.

The dough balls were very soft and easy to stretch. It tasted great…
 
I am using the kneading technique shown in this video

And stretching as (not even close, slight improvement)



« Last Edit: September 02, 2012, 08:16:58 AM by MightyPizzaOven »
Bert,


Offline MightyPizzaOven

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Re: Fast Rise Dough Recipe For MPO
« Reply #1 on: September 01, 2012, 03:55:31 PM »
More pictures
Bert,

Offline juniorballoon

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Re: Fast Rise Dough Recipe For MPO
« Reply #2 on: September 01, 2012, 04:49:49 PM »
That is some beautiful crust on a short time dough. What is that topping? Is it pesto?

jb

Offline Jet_deck

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Re: Fast Rise Dough Recipe For MPO
« Reply #3 on: September 01, 2012, 05:01:16 PM »
Did you get to time the bakes?  They really look good.
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Offline mkevenson

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Re: Fast Rise Dough Recipe For MPO
« Reply #4 on: September 01, 2012, 05:07:44 PM »
I agree, the dough looks great, the topping ????????

Mark
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Offline MightyPizzaOven

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Re: Fast Rise Dough Recipe For MPO
« Reply #5 on: September 01, 2012, 06:08:25 PM »
Thanks, the topping is Za'atar mixed with extra virgin olive oil.

Za'atar is prepared using ground dried thyme, oregano, marjoram mixed with toasted sesame seeds,  salt, and  sumac.

Bake time was over 4 minutes, I recorded the last pie, planning to post it YouTube.
« Last Edit: September 02, 2012, 08:12:37 AM by MightyPizzaOven »
Bert,

Offline MightyPizzaOven

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Re: Fast Rise Dough Recipe For MPO
« Reply #6 on: September 01, 2012, 06:10:28 PM »
I like to use Za'atar when testing new dough recipe. Za'atar is very easy to prepare. Plus my kids loves it.
« Last Edit: September 02, 2012, 08:10:59 AM by MightyPizzaOven »
Bert,

Offline MightyPizzaOven

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Re: Fast Rise Dough Recipe For MPO
« Reply #7 on: September 02, 2012, 10:22:36 AM »
I got my electronic scale yesterday... I will add ingredients weight to the recipe as time permit.

I really liked the results. I wasn't sure how long it was going to take the dough to rise since I used room temperature water and no sugar.  First I placed the dough right under the lamp, than I moved it away 30 minute later,  it was rising faster than I expected.

showing baking time of the last pie ...
« Last Edit: September 02, 2012, 10:25:02 AM by MightyPizzaOven »
Bert,

Offline pizzaneer

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Re: Fast Rise Dough Recipe For MPO
« Reply #8 on: September 02, 2012, 11:04:00 AM »
Next time I make pizza, I will give this a try and report back.  Can't help you confirm your scale weights, my scale is broken.

I'd rather eat one good meal a day than 3 squares of garbage.

Offline MightyPizzaOven

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Re: Fast Rise Dough Recipe For MPO
« Reply #9 on: September 09, 2012, 09:40:00 PM »
Today pies using the above dough recipe except I reduced the salt to 2 Tsp.  All three pies tasted great. No left over....

I used may new scale to make all three dough weigh the same... I will report recipe weight later.
« Last Edit: September 10, 2012, 01:39:52 PM by MightyPizzaOven »
Bert,


Offline pizzaneer

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Re: Fast Rise Dough Recipe For MPO
« Reply #10 on: September 09, 2012, 09:45:46 PM »
No top browning issues anymore!  Was the bottom done, or burned?  What was the bake time and temp?

The last pie really looks good to me:  feta, tomato, black olives- great combo, crust shot is perfect.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Chicago Bob

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Re: Fast Rise Dough Recipe For MPO
« Reply #11 on: September 09, 2012, 09:54:50 PM »
Very nice Bert...that first pep pic looks like a keeper for the brochure eh ?!  ;D
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Offline Jet_deck

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Re: Fast Rise Dough Recipe For MPO
« Reply #12 on: September 09, 2012, 10:23:56 PM »
Bert, you have put the regular Houston pizza to shame.  You have really increased your pizza game by 1000%.  I am glad to have cooked on the MPO in it's infant stage and wish you well in your endeavors.
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Offline TXCraig1

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Re: Fast Rise Dough Recipe For MPO
« Reply #13 on: September 09, 2012, 11:59:13 PM »
They all look great Bert especially the first one.
Pizza is not bread.

Offline MightyPizzaOven

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Re: Fast Rise Dough Recipe For MPO
« Reply #14 on: September 10, 2012, 10:19:00 AM »
Thank you for all these encouraging and supportive comments, it means a lot. I do feel my pizza dough technique has improved during the past few weeks. 

For yesterday pies, I used 14” x ½” round stone to bake, where last week pies I used 13”x0.6” round stone. I like the 14” stone better, it allow me to do lager pies. The stone does get hotter, but it can be easily controlled by lowering the heat a bit when not baking (while preparing another pizza)

I apologize for not placing the photo in the right order. I made three pies in the following order,
1-   4 Mexican Cheese blend from Kroger, I used caned pizza tomato sauce (I took a short cut), the cheese melted too fast … My kid loved this one. I didn’t have time to take pictures of the bottom, my wife and kids took this one with them to her uncle.
2-   Crumbled feta cheese from Sam’s, cherry tomato diced, black olive, capers, extra virgin olive oil, small fresh garlic crushed. Mixed all together. The feta is a dry feta. I need to use less olive oil next time. The bottom was too charred, I like it less charred. But I had no problem devouring it.
3-   4 Italian cheese blend from Kroger, Pepperoni and canned pizza sauce. I lowered the heat while preparing this pizza, than I tuned the heat back up after placing it on the stone. This was my favorite. I couldn’t resist devouring this too.

I gained 3 pounds form my yesterday pizza experience… back to dieting.

All pies baking time was between 4 to 5 minutes.  I think the first one was less than 4.

Mainly, I wanted to test fast rise recipe again, using the lamp in the oven, really make a difference. I measured the dough temperature after one hour, it was 80 deg F.… Also, I wanted to record ingredients  weight.

I made the entire pizza skin same thickness, where last week pies, I made the edges thicker. I think I like to have puffier edges.
Bert,

Offline Chicago Bob

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Re: Fast Rise Dough Recipe For MPO
« Reply #15 on: September 10, 2012, 10:29:23 AM »
Excellent olive oil choice there Bert  ;D  I tried many before finding that one.
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Offline MightyPizzaOven

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Re: Fast Rise Dough Recipe For MPO
« Reply #16 on: September 10, 2012, 10:43:06 AM »
This is my favorite too... the cloudier the better.
Bert,

Offline TXCraig1

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Re: Fast Rise Dough Recipe For MPO
« Reply #17 on: September 10, 2012, 11:18:34 AM »
This is my favorite too... the cloudier the better.

Where do you buy it Bert?
Pizza is not bread.

Offline MightyPizzaOven

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Re: Fast Rise Dough Recipe For MPO
« Reply #18 on: September 10, 2012, 11:38:28 AM »
Where do you buy it Bert?

I get it form Phoenicia Specialty Foods  their address is 12141 Westheimer Road, Houston, TX . It is worth visiting if you ever on that side of town

I went there yesterday morning, I bought aleppo pepper (never had it before) , french feta, blue cheese, and lots of other stuff
Bert,

Offline Chicago Bob

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Re: Fast Rise Dough Recipe For MPO
« Reply #19 on: September 10, 2012, 11:44:04 AM »
Here's a 'lil info on the oil....I came across it when I was trying to find something for bread/plate dipping...it's really flavorful. It is not clear though. But that don't bother me.
http://www.amazon.com/COSTA-DORO-IL-GREZZO-VIRGIN-Bottle/dp/B004SIDY4O/?tag=pizzamaking-20
Cheap as chips too, as they say. 8)
"Care Free Highway...let me slip away on you"