zakruti.com » Dish recipes » Adam Ragusea

Pizza Bread (and the magic of old dough)

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Rating: 4; Vote: 2

A day-by-day demo of how pizza dough gets more awesome as you age it in the fridge. RECIPE, MAKES FOUR BREADS 1 teaspoon active dry yeast 1 teaspoon sugar cup warm water 2 cups water 1 tablespoon sugar 1 tablespoon salt cup olive oil 5 cups bread flour, plus more as needed pepper garlic powder coarse salt additional olive oil Bloom the yeast in a bowl with the teaspoon of sugar and cup water. When its frothy, add the rest of the ingredients, mix and knead until you can stretch the dough out thin without it tearing. It should be as wet and sticky as you can handle add additional flour sparingly. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week. Preheat a pizza stone on the top rack of your oven at 550 F (or maximum temperature) for a half hour (convection setting, if you have it. Take one of your doughs out of the fridge, peel it out of its bowl and lay it on a plate, bottom-side-up. Stretch it into a rough oval and coat the top (which used to be the bottom) well with olive oil, pepper, garlic powder and salt. Drop the bread directly onto the hot pizza stone and bake until brown, 7-8 minutes
Date: 2019-10-17

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Comments and reviews: 2

Malinthe Samarakoon
Loving your work Made some mac and cheese the other day following your vids and it came out amazing. This made me want to buy an oven since I haven't baked in ages.
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350 FPS
So Adam, if knead my bread and leave it to ferment for seven days and use a Dutch Oven to bake I would have something similar to rustic sourdough bread?
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