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Joined 1 year ago
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Cake day: June 2nd, 2023

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  • khoplex@lemmy.oneOPtoFoodPorn@lemmy.worldHomemade Pizza Dough
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    11 months ago

    Thank you! Nothing special, just a pizza stone in a 500° oven for this one. I just let it preheat for a while first.

    If I can’t don’t semolina flour at my grocery store I likely will grab some cornmeal. Semolina is a little less coarse than corn meal and they both make a nice slide off the peel.


  • khoplex@lemmy.oneOPtoFoodPorn@lemmy.worldHomemade Pizza Dough
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    11 months ago

    Sure! It’s the same day dough recipe out of Flower Water Salt Yeast that I modified the overall weight down to 1000g and ended up letting cold ferment overnight.

    White flour 581g - 100% Water 407g (90°-95°) - 70% Salt 12g - 2% Instant yeast 0.47g - 0.08%

    Hydrate the yeast with a few tbsp of the warmed water.

    Mix the rest with the flower for the autolyse. Mix by hand and let hydrate for ~30m.

    Add salt and hydrated yeast, work into dough. Cover and let rest for an hour.

    Fold dough in bowl once, oil bowl with olive oil, place dough back in oiled bowl and top with a little more oil.

    Let rest 6 hours.

    Divide into equal piece (I did 5 pieces at 200g each)

    Use or store in the fridge until you’re ready to use. I let it temper for about 45m at room temp before I stretched it out. I baked at 500° on a preheated pizza stone in my oven until it looked done, didn’t really keep an eye on the time.