Monday, March 14, 2011

pizza dough

Makes Ten 14g pizzas, each measuring 6 inches in diameter
starter 200g moderately hopped beer
200g bread flour
1 teaspoon active dry yeast
1 teaspoon malt extract

2 1/2 cups water
335g AP
14g Unbleached whole wheat
4 teaspoons K salt
1 1/2 tablespoons olive oil

Knead around 5-8 min

Portion and let rest in the fridge overnight if possible.

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