Smoked-Meat Forums
 

Go Back   Smoked-Meat Forums > Working With Flour

Working With Flour Baked Or Smoked Breads

Main Menu
Module Jump:
Active Threads
0 Hello from Canada
Last Post: Uncle Sauce
Posted On: 12-16-2017
Replies: 7
Views: 66
0 He said "you can't make bacon like"
Last Post: BBQ Engineer
Posted On: 12-16-2017
Replies: 21
Views: 278
0 Saturday barbecue
Last Post: Spivitz
Posted On: 12-16-2017
Replies: 22
Views: 543
0 Been playing with an Italian sausage mix.
Last Post: driedstick
Posted On: 12-16-2017
Replies: 4
Views: 45
0 Good Ham Glaze????
Last Post: Bearcarver
Posted On: 12-16-2017
Replies: 8
Views: 71
More...
Mini Stats
Members 7,469 Entries 1
Members Entries
Threads 42,995 Reviews 1
Threads Reviews
Posts 645,108 Polls 37
Posts Polls
Content 0 Files 2
Content Files
Links 0 Ads 1
Links Ads
More...
  #1  
Old 04-14-2017, 10:12 PM
devo's Avatar
devo devo is offline
Pit Master
 
Join Date: Oct 2012
Location: Northern Ontario
Posts: 1,065
Rep Power: 158
devo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To All
devo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To Alldevo Is  A Name Known To All
Default Best Pizza Dough Ever Recipe-Cast Iron Pizza

I'm just going to leave you with the dough recipe. It's up to you to play around with the toppings. The best advice I can give you is to take it easy on that front- a little goes a long way.
As far as oven temperatures go - I have great results at 450F degrees.
Recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt ( I use smoked salt)
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40F)
Semolina flour OR cornmeal for dusting.

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.
Attached Images
File Type: jpg 20170305_123428_HDR.jpg (48.6 KB, 40 views)
File Type: jpg 20170311_174742_HDR.jpg (42.8 KB, 40 views)
__________________

PBC Drum Smoker
Bradley Digital 4 Rack
THE BIG EASY INFRARED TURKEY FRYER
Miss Piggy Smoker
Sedona SD-9000 food dehydrator
Reply With Quote

  #ADS  
 is online
Smoked-Meat Ads
 
Join Date: 2009
Location: Near You
Age: 2010
Posts: .

  #2  
Old 04-14-2017, 10:37 PM
Kicken Asphalt's Avatar
Kicken Asphalt Kicken Asphalt is offline
Just One More....
 
Join Date: Jan 2011
Location: Crivitz, WI.
Posts: 523
Rep Power: 374
Kicken Asphalt Is  A Name Known To AllKicken Asphalt Is  A Name Known To All
Kicken Asphalt Is  A Name Known To AllKicken Asphalt Is  A Name Known To AllKicken Asphalt Is  A Name Known To AllKicken Asphalt Is  A Name Known To AllKicken Asphalt Is  A Name Known To AllKicken Asphalt Is  A Name Known To All
Exclamation

Nice post,

Good lookin pie on the iron.
__________________


_____________________________________
30' MES
Homemade Propane smoker
Brinkmann Smoke'n Grill 5 burner
ECO
Hobart Meat Grinder 4822 series
F.Dick 12 Ltr. Sausage Stuffer
_____________________________________

There's only two types of Beer: Cold and Free.
_____
Jim
Reply With Quote
  #3  
Old 04-14-2017, 11:41 PM
dward51's Avatar
dward51 dward51 is offline
Sausage Slinger
 
Join Date: Dec 2012
Posts: 657
Rep Power: 151
dward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To All
dward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To Alldward51 Is  A Name Known To All
Default

Oooooooooh My!!!!!!!!! that is one fine looking skillet crust. Saving this one to the recipe files!

Thanks (POINTS!!!)
__________________
Dave

I love coming home. My back porch smells just like a BBQ joint.....

Reply With Quote
  #4  
Old 04-16-2017, 04:22 PM
Slanted88's Avatar
Slanted88 Slanted88 is offline
Let's Rock Louie!
 
Join Date: Feb 2009
Location: Panama City,Fl
Posts: 19,175
Rep Power: 179
Slanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To All
Slanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To All
Default

i'm on for that Cat Daddy! dang sure fine recipe!
__________________
Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

Reply With Quote
  #5  
Old 04-16-2017, 05:10 PM
jwbtulsa's Avatar
jwbtulsa jwbtulsa is offline
Pit Master
 
Join Date: Jan 2013
Location: Tulsa, OK
Posts: 2,670
Rep Power: 166
jwbtulsa Is  A Name Known To Alljwbtulsa Is  A Name Known To Alljwbtulsa Is  A Name Known To Alljwbtulsa Is  A Name Known To All
jwbtulsa Is  A Name Known To Alljwbtulsa Is  A Name Known To All
Default

Dammit, now I want a pizza and all I have are ribs...
__________________


Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...
Reply With Quote
Reply

Lower Navigation
Go Back   Smoked-Meat Forums > Working With Flour


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On



All times are GMT -5. The time now is 02:52 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Adsense Management by Losha
2009 - 2017