Alton Brown's Pizza Dough RecipeAlton Brown 's pizza dough recipe has been on my radar for about 3 years. He adds a little bit of sugar, I'm guessing to help with the browning, and a heap of yeast, 9 grams to be exact. After mixing the ingredients, the dough goes straight into the refrigerator for 24 hours. I guess Alton Brown is also a believer in a slow and cold fermentation. That doesn't surprise me! At Baking Steel we are all about testing recipes and making things better! It was a hard challenge with Alton's recipe but we've got an ace in our back pocket.
Good Eats S03E11 Flat Is Beautiful
Alton Brown’s Pizza
Cover with plastic wrap and refrigerate for 18 to 24 hours. Using your hands, you may want to change that amount hrown the original only states 1 tbsp. I agree with the above comment, and the dough was turning out really sticky and difficult to work. Until the results started not being consistent.
In a world that emphasizes speed and compromises quality, it is reassuring to hear the voice of patience. Top with fresh herbs oregano and basil and a good melting cheese. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon. Using your hands.
Rule the Kitchen with More Recipe Faves
I chose it to be the first because I use it frequently: for my homemade pizza, calzones and stromboli. I would even make my own pizza when I lived in Japan, using a mix of local and shipped ingredients and baking in my little toaster oven. Anyway, as this post was a bit outdated I decided to redo it with some pictures and better formatting. I hope you enjoy and give it a shot! And if you get into making your own pizza, I highly recommend you pick up a pizza stone. Outside of a brick oven, a pizza stone will yield the best tasting homemade pizza.
I have been using this pizza dough to make calzones for my husband to reheat for lunch. This is one of the best pizza dough recipes I have ever used. Cholesterol 1. Sodium Total Carbohydrate
Lift the handle and jiggle gently until the pizza slides forward. The pizza dough recipe yielded enough to make four pizza crusts. He suggests letting them thaw to room temperature before topping and baking them through, probably just long enough to let the toppings reach the desired gooeyness. Doufh the results started not being consistent, and the dough was turning out really sticky and difficult to work.
Split the pizza dough into 2 equal parts using a knife or a dough scraper. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, no matter what you do with this dough it is going to be tasty. Attach the hook to the mixer and knead for 15 minutes dougu medium speed. To be honest.