I recently got a stand mixer and I am ready to put it to good use, so I am hoping to find a good American style recipe (to start) and give my forearms a break at the same time!
Below is what I have been using (I apologize in advance if this is really close (or identical...) to someones recipe- I know I got the basics from here, but it has been a while so I don't recall who's it may be):
Hand tossed pizza dough
This is the latest incarnation of the dough we use at our house on a regular basis.
Makes 2 large pizzas or 4 small pizza
4 cups bread flour- preferrably KABF
2 cups cake flour
2 1/8 cups plus 1 tablespoon water (105 to 110 F)
1.75 and 1/8 teaspoons salt (I use Kosher salt)
1 teaspoon ADY
pinch or two of sugar for the yeast to munch on
Mix and let rest for around 5 minutes
proof the yeast, with the sugar while combining the rest of the dry ingredients. Add the water/yeast/sugar mixture to a large bowl and slowly add the rest until combined completely. If need be, add more flour until I get the right consistency.
Turn out on a dusted surface and knead thoroughly until smooth and elastic.
Divide into separate balls and place in a oiled pan to rise in the fridge for as close to 50 hours as possible. More is better than less. Less than the 50 hours results in a difficult dough that is hard to get to the right size.
After the rise, get out of the fridge and turn out onto a dusted surface and stretch/throw out into desired size(s).
Preheat the oven (and stone) for an hour before baking pizza.
Place on screens and bake at 475 for 4 minutes on the screen and the stone and then 3 to 4 minutes on the stone only or until the cheese is bubbly and starting to brown.
*the original dough recipe is the same as above but without cake flour, using 5 1/8 cup plus 1 tablespoon bread flour and no cake flour.
Once again, I am in no way trying to take credit for this recipe, just thinking of how overwhelmed I was (and still am when I look for a new recipe) with all of the technical info, sometimes it helps to just have a basic, easy to follow recipe for all of us non what-ever-the-equivallent-of-a-green-thumb-in-the-kitchen-is peeps here!
Does anyone know an approximation of time in a mixer for the knead when swapping a hand knead to a mechanical knead, or is it just best to experiment? I was thinking about 5 mins or so on speed 2 with a C-hook.
Thanks to all who contribute to this great forum!