Youtor
Lodge Cast Iron Pan Pizza
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=sU_9YDt2jO8
Just me demonstrating how I prepare and cook a pizza dough, and the kind of crust it becomes from doing it this way, with these tools... • The dough recipe (below) is just a typical dough recipe, cold-proofed for 4 days, and the toppings are the ones I like, thinly sliced. Nearly any dough recipe should work with this method, these tools. The dough turned out crispy, airy, a bit buttery and as good as any I've ever made using basic, natural ingredients. (I'm always open to suggestions on how to improve, if anyone's got any ideas on technique or ingredients, let's hear them!) • Here's the dough recipe I used for this video. • **Weights • 479.5 - 548g bread flour • 4.5g sugar • 18g yeast • 6g kosher salt • 27g olive oil • 355g cold water • fine-spray mister bottle and additional flour to adjust moisture of dough ball... • and the last ingredient: time. up to 5 days of cold proofing @ 38°- 40°f. can be used within 24 hours, but complex yeastie flavors increase over time... prepare on tues or wed for weekend pizza. • • Dough Rising Falling for a look at the dough balls before I did this to them :D
#############################
