Cold Proofing Pizza Dough Food
FOOLPROOF PIZZA DOUGH
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 2 pizzas
Number Of Ingredients 4
Steps:
- Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
- Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
- Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
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- How do I go about proofing frozen dough? Proofing starts with dough management, which means either cooling or warming dough during proofing so that fermentation — the rate of rise — is either slowed down or sped up.
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- Pour room temperature water (ideally around 20°C/68°F) into a large mixing bowl. Then add the salt and mix until the salt is completely dissolved.Next, add around 10% of your flour and mix it well, until its completely incorporated, and have a batter-like consistency. Add the yeast, dissolve it in the flour-water mix. Then continue adding the flour, a little at a time, until the dough has formed.Let the dough rest for 5 mintues for the gluten to absorb the water, thena add the oil.Then knead the dough either in a stand stand mixer for 10-15 minutes with a dough hook, or for around 20 minutes by hand.
- Next, split the dough into 4 equal size pizza balls using a pizza dough scraper or a knife. And form four nice, even pizza balls. And place them in an air-tight container.
- Place the dough balls in the fridge for 3-5 days. Or in a cool room (59°F, or 15°C), for 24-48 hours.
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