#dough
I’m excited to announce you can now find my (current) favorite dough recipe along with all my others on my @recime.app page linked in my bio! ReciMe makes it easy to save and organize all your favorite recipes in one place so you can actually find them when you need them. Download it for free and give it a try with my recipe below: Ingredients for 3 16 inch pizzas: -Bread Flour - 545g -All Purpose Flour - 295g -Instant Yeast - 0.5g -Salt - 21g -Sugar - 16g -Olive Oil - 16g -Water- 545g Directions: 1. Add the dry ingredients together with the smallest amount of yeast and give it a quick mix 2. Add water at 55°C and olive oil to the dry mixture and mix with a rubber spatula or hand until mostly incorporated, allowing the dough to be sticky 3. Continue mixing for four to five minutes until the dough stops sticking to your hands, ensuring the dough temperature is around 72°C 4. Cover the dough in an oiled container and let it rest for 30 minutes 5. Wet your hands and perform four stretch and folds on the dough 6. Cover the dough for another 30 minutes and check the window pane test; if it tears easily, repeat the stretch‑and‑folds and rest cycles every 30 minutes until it passes the test 7. Let the dough sit on the counter overnight for about 12 hours until it has doubled or tripled in size 8. Store the dough in the refrigerator for one to two days to develop gluten and flavor 9. About five hours before you plan to make pizza, remove the dough from the fridge, shape it, and bake as desired #ReciMePartner #pizza #dough #recipe
DavesPizzaOven1,100,000 Aufrufe • vor 23 Tagen
Have you ever wanted to make Neapolitan-style pizza but didn't prepare the dough a day or two in advance? Well, this is the recipe that will change your life! You can still enjoy delicious Neapolitan-style pizza on the same day, in just 3 hours! 🍕😍 Recipe for 3 dough balls (285g each), 70% hydration: 1. Mix the ingredients Mix all the ingredients together: 500g flour, 350g water, 12g sea salt, and 3g instant dry yeast. 2. First rest Once all the ingredients are incorporated, form a shaggy dough ball and place it back in the bowl. Cover and let it rest for 30 minutes. 3. Stretch and fold After 30 minutes, perform the first stretch and fold for about one minute. Cover the dough again and let it rest for another 30 minutes. Then, perform one more stretch and fold. 4. Shape the dough Transfer the dough to your work surface and shape it into a smooth dough ball. Cover and let it rest for another 30 minutes. 5. Make the dough balls After 30 minutes, divide the dough into 3 equal portions (approximately 285g each) and place them in individual dough containers. Let them rest for another 1.5 hours. Stay tuned for the part 2, or check the full video on my YouTube channel! 🍕 #pizza #dough #recipe #love #7thfloorpizza
7thFloorPizza113,700 Aufrufe • vor 7 Tagen
This is my go to recipe that you may have seen before. It is recommended for 48-72 hours of total fermentation. Recipe for 2-14 inch pizzas: -400g flour - 280 bread flour/120 AP flour -260g water (65%) -1.2g yeast (.3%) -10g salt (2.5%) -8g oil (2%) -8g sugar (2%in home oven or .5% higher heat oven) TIPS: -I Ball the dough the day before pizza. But you can ball 3-5 hours on the day of making pizza as well. -I typically use @kingarthurbaking flours and Fleischmann INSTANT dry yeast. -If you don't like sugar, then don't use it. I just like the coloring it provides. Or you can use honey or non diastatic malt powder. -The goal of cold water is to manage the dough temperature throughout the process. Higher temp doughs during mixing can overproof faster. -If using a mixer, I recommend adding crushed ice. -When mixing, I always "under mix" so we can perform some stretch and folds to build gluten. #pizza #dough #tutorial
DavesPizzaOven9,800,000 Aufrufe • vor 1 Jahr
This is my go to Neapolitan style dough I’ve been testing for a while. I used my focaccia recipe with a few tweaks, and the result is surprisingly good. The taste and texture are almost identical to a long fermented dough. The only thing missing is those beautiful leopard spots. 🥲 Part 2 the final part goes live in 24h. Stay tuned! 🔘 470g Warm water 🔘 14g Sea salt 🔘 1 tbsp EVOO 🔘 5g Instant dry yeast 🔘 700g Flour 🌾 Flour: Molini Pizzuti Costa D’Amalfi from @Pizzata.co.nz #easy #dough #recipe #pizza #7thfloorpizza
7thFloorPizza1,600,000 Aufrufe • vor 8 Monaten
I’m baking bread and only making two loaves instead of 6. Here I show yall two different ways to shape your loaf. Can you guess which way is my favorite? 😄 Mamaw's Homemade Bread Ingredients: 2 1/2 cups lukewarm water 2 tbps sugar or honey 2 tsp salt 2 tsp active dry or instant yeast 3 tbsp olive oil 5 - 5 1/2 cups bread flour, and more as needed to make a smooth dough Directions: In a large bowl put the water, sugar, and salt. Sprinkle the yeast on top. Add the oil and stir in 5 cups of flour until it becomes too hard to stir. Now it's time to knead! Flour your hands to help prevent the dough from sticking to them and continue adding the rest of the flour and kneading until a smooth elastic dough is formed. Test the dough by taking a bit of dough and rolling it between your hands. If it's sticks to your fingers, add more flour. If it doesn't stick but becomes smooth and elastic, you have enough flour. Knead for about 8-10 minutes. Cover with a cloth and let rise for one hour or until doubled in size. Oil hands and punch down dough. Pull dough away from the side of the bowl and oil the bowl as you make your way around the bowl. Work dough together and flip leaving it smooth on top. Cover with a cloth and let rise until doubled, about an hour. Punch down the dough, divide it between two oiled loaf pans. Form the loaves and place in pans and cover with a cloth and let rise for 30 minutes or until doubled in size. Poke the loaf in a corner and if the indent springs back up then it needs to rise more, if it stays indented, it's ready to bake. Bake at 375 degrees on the middle oven rack for 30-35 minutes or until lightly browned on top and bottom. Remove bread from pans and let loaves cool on a cloth. Butter tops of warm loaves if desired. Yield: 2 loaves #bread #homemade #dough #bake #recipe
Rachel Ballinger1,400,000 Aufrufe • vor 7 Monaten
If dragon came back in stock 💀 #bloxfruitsupdate #dragonbloxfruits #bloxfruits #dough #aura
Niro141,000 Aufrufe • vor 1 Monat
How to make Beef tamales from Scratch Ingredients for 16 dozen or 8 Dozen Tamales below These tamales are perfectly soft, moist, and bursting with flavor just like my mother taught me. I hope this recipe helps you shine no matter the occasion🤩 200 Tamales/ 16 dozen ingredients 20 Pounds of Fresh corn masa 20 to 25 Pounds of chuck roll / Chuck beef 60 Guajillo chiles 18 Tbsp chicken bouillon ( 1 cup + 2 TBSP) 4 to 6 garlic bulbs 4 Large onions or 6 Medium 3 Pounds of Lard 200 Corn husk 20 cups of water Optional for mild spice, add 25-30 chiles de Arbol —— 100 Tamales/ 8 dozen ingredients 10 Pounds of Fresh corn masa 10 to 15 Pounds of chuck roll / Chuck beef 30 guajillo chiles 9 Tbsp chicken bouillon 3 to 5 garlic bulbs 2 Large onions or 3 Medium 1.5 Pounds of Lard 100 Corn husk 10 cups of water Optional for mild spice, add 12 to 15 chiles de Arbol Steam time is the same for both recipes Bring the pot to a boil, then place it on medium-low heat and steam for 2 1/2 hours. Make sure it's hot enough to produce steam! Make sure the tamales have enough space in between to allow steam to rise; that way the tamales cook property #holidayrecipe #cookingfromscratch #recipes #fyp #cooking #homecooking #tamalesrecipe #tamales #tamalesmasa #viral #food #easyrecipes #dough #mexicanrecipes #beeftamakes #chileverde #rajastamales #tamalesdecarne #recetas #tamalesderes #tamalesrojos #easytamales #tamalesmasarecipe #howtomake
Views on the road715,300 Aufrufe • vor 11 Monaten
Here’s my recipe and method for making a 72 hour Cold Fermented NY dough for the average at-home pizza maker. The ingredients and mixing method are similar to my 24 hr dough but the process and timing is a little different. The 72 hour dough adds another level of flavor and durability to the dough. Arguably much easier to manage than a 24 hour ambient dough as well. Recipe for 2-14 inch pizzas. -400g flour - 280 bread flour/120 AP flour -260g water (65%) -1.2g yeast (.3%) -10g salt (2.5%) -8g oil (2%) -8g sugar (2%in home oven or .5% higher heat oven) TIPS: -You can make this a 48 hour dough as well. Just pull out of the fridge to ball after one day of bulk proofing. -If you don’t like sugar, then don’t use it. I just like the coloring it provides. Or you can use honey or non diastatic malt powder. -The goal of cold water is to manage the dough temperature throughout the process. Higher temp doughs during mixing can overproof faster. -If using a mixer, I recommend adding crushed ice. -When mixing, I always “under mix” so we can perform some stretch and folds to build gluten. . . . #pizza #dough #tutorial
DavesPizzaOven761,800 Aufrufe • vor 2 Jahren
Perfect roti hack and they taste so so fresh! Good for up to a week. 2 cups whole wheat flour (atta) 0.8 cups water (warm/hot) 0.5 teaspoons salt 1 teaspoons oil or ghee (optional) 2 tablespoons ghee or butter (for finishing) mixer from @KitchenAid dough preps @amazonca oil dispensers @costco_canada kitchen sourced . #roti #kitchenhack #torontoblogger #dough #mealpreps #fyp #foryou #desi #food #easyrecipe #busymom
sarasblissfullife93,000 Aufrufe • vor 3 Monaten
How I make it: 65% hydration (6 dough balls, ~280g each) 🔘 1000g “00” flour 🔘 650g tap water 🔘 1g instant dry yeast 🔘 25g sea salt Step 2: After 10 hours, the dough should have tripled in size. Divide it into 6 equal portions and shape them into dough balls. Place each ball in a separate container (coated with a thin layer of olive oil), and refrigerate for at least 24 hours. You can take them out earlier or even after a few days. Find what works best for you. ❗️Stay tuned for the final part! 🤩 P.S. This reel is from the video I shared on my YouTube channel. If you can’t wait for the final part, you can go and watch the extended version on YouTube. 🤩 #pizza #dough #recipe #neapolitan #love
7thFloorPizza160,700 Aufrufe • vor 7 Monaten
Krispy Kreme copycat donuts, but with way less ingredients♥️these were SO SOFT!!!! Ingredients * 2 tsp yeast * 3 tbsp sugar * ⅔ cup milk * 1 egg * 2½ cups bread flour * 3 tbsp melted butter Glaze: 15 g butter, 2 tosp milk, 1 tsp vanilla, 100 g powdered sugar. (Add together) Instructions 1. Mix the yeast with milk and sugar and let rise for 10 min. Combine all ingredients, including the yeast mix in bowl mixer and knead for 10 min. 2. Cover the bowl and let the dough rise for 1½ hours, or until doubled in size. 3. Place the dough onto your work surface, roll out and cut into donut shapes. 4. Cover and let rise for 20 minutes. 5. Carefully place the donuts into the hot oil and gently remove the parchment paper. 6. Fry until golden, remove, let cool slightly, then dip the warm donuts into the glaze. #donuts #homemade #krispykreme #dough #easyrecipe
lilydavyy45,100 Aufrufe • vor 2 Monaten