Author Topic: Los Olivos Café  (Read 1813 times)

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Offline Steve

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Los Olivos Café
« on: June 16, 2005, 03:19:00 PM »
RTB asked me to post this recipe:

Los Olivos Café

Pizza Dough Revised

½  cup dry yeast
1 ¾  cup sugar
4 ½  quart Water (100 degrees)
12 dry quarts of High Gluten Flour (18#)
½ cup salt
½  cup olive oil
4 eggs

In large mixer, put sugar, yeast and 100 degree water. Wait till it sponges or foams. Add in flour, salt, olive oil and eggs. Knead for 20 minutes.

Offline Pete-zza

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Re: Los Olivos Café
« Reply #1 on: June 16, 2005, 05:26:09 PM »

Based on the use of warm water for rehydration (proofing) purposes, I assume that the yeast called for in the recipe is ADY (active dry yeast). Is that correct?

Also, can you tell me how big (diameter) the pizzas are that are made using the Los Olivos Cafe recipe, whether you would characterize the crust as thin, medium or thick, and how the pizzas are baked at the Cafe itself (e.g., a gas or wood fired oven)?

Finally, is the Los Olivos Cafe the place in Los Olivos, CA?