Brod & Taylor FP-101 Manual De Instrucciones página 64

This easy recipe is our favorite pizza crust. The soft dough is a pleasure
to work with and forms a nicely raised border with a crisp crust and open
crumb.
Unbleached AP flour*
Whole wheat flour
Water, ice cold
Instant yeast
Salt, preferably sea salt
Olive oil, for kneading and coating containers
Semolina, for coating the underside of the pizza (optional)
*Preferably an unbleached all-purpose flour with 10-10.5% protein and
containing malted barley flour, such as Gold Medal Unbleached AP or Hecker's
Unbleached AP.
Yield: Makes about 15 oz / 425gm of dough, enough for two 10-12 inch
(25-30 cm) thin crust pizzas.
Timing: Mix the dough the night before baking, then divide and proof the
next day after lunch. There is a timetable (next page) to help time a pizza
meal reliably.
Equipment: Brød & Taylor Folding Proofer, pizza stone.
Mix Ingredients. Before measuring the water, add ice and allow to chill.
While the water is chilling, mix the dry ingredients in a medium bowl.
Whisk or stir until well combined. Measure or weigh the chilled water, add
to dry mixture and mix with a spoon until all the flour is moistened but the
dough is still rough and shaggy. Cover and place in the refrigerator for 20
minutes to hydrate the flour and begin chilling the dough.
Stretch and Fold. Lightly oil a clean bowl, your hands, and the kneading
surface with olive oil. Turn the chilled dough out and stretch into a
rectangle. Fold the rectangle in thirds like a business letter, then rotate
the dough and stretch and fold again, so that all four sides of the dough
have been folded to the center. Do this a second time, stretching the
dough and folding all four sides to the center. The dough should feel
noticeably firmer and smoother.
Page 64
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Rustic Pizza Crust
Volume Grams
2 cups,
234 g
spooned
2 Tbs 18 g
¾ cup
179 g
½ tsp 1.6 g
1 tsp 5.6 g
Baker's
Ounces
Percentage
8.25 oz 92.9%
0.65 oz 7.1%
6.30 oz 71.0%
0.6%
2.2%