Here's the recipe I use for pizza dough and baguette dough. I modified a recipe I had when one of my culinary instructors, the late Catherine Brandel, informed me that it wasn't wet enough, pizza and baguette dough should be fairly wet and have a good gluten structure.Sometimes I like to do a long rise in the fridge, it seems to develop a better flavor. Here's the recipe:
Pizza & Baguette Dough
Recipe By : John Paul Khoury,CCC
Serving Size : 1 Preparation Time :1:00
Categories : Appareil
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread flour
1 1/4 cups water -- warm
7 grams yeast -- one package
1 teaspoon salt
1 tablespoon sugar
In mixer dissolve sugar and yeast in warm water, add flour and mix on
#2 speed (5min) until mass forms into a loose shiny ball that is still fairly sticky. Transfer to an oiled bowl, cover and keep in a warm place to rise and double in mass. Fold down and let rise again by about 3/4.(or let rise overnight in refrigerator)
Wet hands to work soft dough. Bench into baguettes or work into
pizza pan or on board, add toppings. Bake in a hot oven until brown
and crusty. If making baguettes spray oven with water while baking
periodically.
- - - - - - - - - - - - - - - - - -  |