Paul's Pizza Dough

Name: Paul's Pizza Dough
Total time: 1800 s
Yield: 2 11"or 1-15" pizza
Cuisine: American
Ingredients: 187 g Cool Water; 300 g AP White Flour; 25 g Semolina Flour; 3/8 tsp Active Dry Yeast; 1 1/4 tsp Kosher Salt (no subs as this is the correct quant. That quantity of table salt is too much

Paul Rybak @cook_24799189

Western NC Mountains

Here's a dough I came up with after months of experimenting. The quantity is for 2 11" or 1 15" I make 2, wrap, and freeze for use each week. I take one out on Thursday, put in an oiled bowl, cover with wrap and put in the refrigerator for Friday. I take it out Friday and set on the counter to rise during the day.

Paul Rybak @cook_24799189

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Ingredients

30 minutes prep and make

2 11"or 1-15" pizza

187 gCool Water
300 gAP White Flour
25 gSemolina Flour
3/8 tspActive Dry Yeast
1 1/4 tspKosher Salt (no subs as this is the correct quant. That quantity of table salt is too much
Using a Kitchen Aid Stand Mixer

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Steps

30 minutes prep and make

1

Put all ingredients into a stand mixer with a dough hook
2

Set on first or second slow speed and knead for 15 minutes. if the dough is stuck to the bottom, add a tsp at a time of white flour, or a few drops of water if dry. The dough will be moist.
3

Divide into two balls by weight or one ball for 15".Wrap in oiled plastic wrap and Freeze.
4

Can be used the same day. If frozen take the day before and put in an oiled bowl and cover with the plastic wrap. Put into the refrigerator for the next day.
5
6

If making by hand just follow whatever you normally do.
7

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Paul Rybak @cook_24799189

on July 06, 2020 17:56

Western NC Mountains

Retired at age 55 and enjoying the mountains. I'm now 72, married for 50 years. :) I love to cook but I don't care if ingredients are Organic nor GMO, Gluten-free, low calorie, or low Cholesterol! And Never use low/no-Fat as I enjoy good food. I never take procedural pictures as most cooks know how to boil water and stir sauces.