THIS IS A SIMPLE RECIPE THAT MAKES EXCELLENT DOUGH FOR PIZZA, ROLLS, BUNS, AND ZEPPOLE.
RECIPE:
-4 CUPS BREAD FLOUR
-1 AND 1/2 CUPS WATER
-1 TSP SALT
-1 TSP SUGAR (OPTIONAL)
-3 TB OIL (OPTIONAL)
PREP:
-ADD WARM WATER TO MIXER BOWL
-ADD YEAST AND SUGAR AND STIR, LET SIT TEN MINUTES TO PROVE
-ADD OIL, FLOUR, SALT
-MIX ON LOW TO INCORPORATE/STIR WITH WOODEN SPOON UNTIL ROUGH DOUGH FORMS
-MIX ON MEDIUM SPEED FOR 10 MINUTES/ KNEAD BY HAND UNTIL SMOOTH AND TIGHT DOUGH FORMS
-LIGHTLY OIL CONTAINER WITH LID AND
-GATHER DOUGH, WORK INTO BALL ON COUNTER OR IN HANDS AND PLACE IN OILED CONTAINER
-STORE OVERNIGHT IN FRIDGE, OR LET SIT OUT FOR 2 HOURS OR WHEN DOUBLED IN SIZE
-TAKE DOUGH OUT OF CONTAINER, LAY OUT ON OILED SURFACE
-CUT DOUGH INTO PIECES USING SCALE TO ACHIEVE DESIRED WEIGHT(S)
-ROLL DOUGH PIECES INTO BALLS, PLACE THEM IN PROOFING CONTAINERS
-LET SIT FOR 30-60 MINUTES THEN USE, OR REFRIGERATE FOR UP TO 2 DAYS
NOTE: DOUGH WILL RISE FASTER WHEN USING SUGAR
DOUGH WILL BROWN MORE WHEN USING SUGAR, ESPECIALLY UNDER EXTREME TEMPS
DOUGH WITH SUGAR FERMENTS FASTER, MEANING IT TENDS TO NOT LAST IN PRIME CONDITION FOR AS LONG AS DOUGH W/O SUGAR, IN MY EXPERIENCE
SALT AND SUGAR IMPACT OSMOTIC PRESSURE, WHICH COULD BE WHY YEAST ISN'T WORKING. SOME ADD SALT TO DOUGH MUCH LATER ON. I FIND THIS NOT NECESSARY AND SIMPLY ADD IT TO THE WATER WITH THE YEAST.