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Baking Steel owners - pizza dough recipes?
Posted on 5/19/13 at 1:02 pm
Posted on 5/19/13 at 1:02 pm
Any of you have especially good success with certain recipes? My steel finally arrived yesterday after the first was misplaced at a facility in Illinois.
This post was edited on 5/19/13 at 1:03 pm
Posted on 5/19/13 at 1:10 pm to Politiceaux
LINK this is the best recipe I've ever used.
Posted on 5/19/13 at 2:31 pm to Stadium Rat
Has anyone seen or used this device before?
Sorry, the pic is a partial. Here is the link to the site. Williams Sonoma
Sorry, the pic is a partial. Here is the link to the site. Williams Sonoma
Posted on 5/19/13 at 3:22 pm to OTIS2
Posted on 5/19/13 at 4:32 pm to fightin tigers
I use my steel all the time...I prefer Jim Laheys no knead crust, aged at least overnight. It is 500 g AP flour, 350 g water, 1 g yeast, 15 g sea salt. Stir together until nice and smooth, ferment at room temp for 12-16 hours, divide into 4 portions, stick each one into a lightly oiled plastic containers. Stick in fridge, take out as needed. Keeps in fridge three or four days, you can also freeze it for two or three months. Defrost frozen dough overnight in fridge or two hours at cool room temp.
Link to Laheys crust here: LINK
I don't like a crust with sugar or oil added.....and I routinely sub about 1/3 whole wheat for AP flour in the crust recipe.
Link to Laheys crust here: LINK
I don't like a crust with sugar or oil added.....and I routinely sub about 1/3 whole wheat for AP flour in the crust recipe.
Posted on 5/19/13 at 4:36 pm to Politiceaux
PizzaSteel's website has a good dough recipe.
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