Author Topic: My new favorite dough so far... using my food processor  (Read 7922 times)

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Offline snowdog

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Re: My new favorite dough so far... using my food processor
« Reply #50 on: August 22, 2008, 09:56:30 AM »
Here the latest on my ... Tom Lehmann Chicago Thin Crust Adapation Cracker-crust  :chef:

Flour (100%):    556.89 g  |  19.64 oz | 1.23 lbs
Water (47%):    261.74 g  |  9.23 oz | 0.58 lbs
IDY (.3%):    1.67 g | 0.06 oz | 0 lbs | 0.55 tsp | 0.18 tbsp
Salt (1.5%):    8.35 g | 0.29 oz | 0.02 lbs | 1.74 tsp | 0.58 tbsp
Oil (8%):    44.55 g | 1.57 oz | 0.1 lbs | 9.9 tsp | 3.3 tbsp
Sugar (1.5%):    8.35 g | 0.29 oz | 0.02 lbs | 2.1 tsp | 0.7 tbsp
Total (158.3%):   881.56 g | 31.1 oz | 1.94 lbs | TF = 0.101
Single Ball:   440.78 g | 15.55 oz | 0.97 lbs

Start by adding the yeast to warm water (105%) with a pinch of sugar, stir & let stand for 10 mins (I know it's idy, but seems to work well when I do this... like ady).  Then I put my flour (Gold Medal - Better for Bread), salt, sugar in my food processor, turn it on & run for about 10 secs. 

Then I turn on the food processor and slowly add the water/yeast, then oil - let run for about 30 - 45 secs, let stand for 5 mins & then run for another 30 - 45 secs.

Take it out knead into a ball for a few secs & put in a Tupperware container for about 5 or 6 hours (will rise to about double in size).  Hand form pressing out & if needed finish with rolling pin, very easy to form skins and with slight dusting of flour won't stick to slip.  I then spray the skins with a light covering of olive oil making sure to spray to the outside edges/crust.  Apply toppings...

Preheat over to 550, use stone at bottom rack position, then turn down oven to 485 & bake for 9 to 11 mins... watching closely for perfect golden brown crust.

Makes two very tasty 14" pizzas...       

some pics below... of last nights pizzas...
glenn