Wow! What dough recipe do you use? My son would give his eye teeth for a pepperoni pizza.
I've just asked the chef and he gave me thisWow! What dough recipe do you use? My son would give his eye teeth for a pepperoni pizza.
In food processor with blade attachment, pour in:
630 g bread flour (100%)
12.6 g diastatic malt or dough enhancer/improver (2%)
3 TBSP olive oil (32g or so; 5%)
In a separate jug/bowl, whisk together:
410 g (or ml) of tepid water (65%)
10 g salt (1.6%)
10 g yeast (1.6%) - a lot of yeast, but it is a same day dough!
Add the liquid to the food processor, then blitz. The dough should come together and then ride around on the top of the blade (say, 5 seconds). Blitz for 30 seconds more
Place dough in a bowl, cover and leave for a 2-hour initial ferment at room temperature
Alternatively, put the dough straight into the fridge from the food processor, then leave for at least 16 hours and carry on as below
Divide dough into three portions (approx. 360 g each), shape into balls and cover for 2 more hours at room temperature
Dough ready for pizza! 3 x 12"-14" pizzas possible from this dough
Good effort. 7/10. 8 at a push.
Come on, pineapple can go well with pepperoni!
I had my first stuffed crust a few weeks back...I was fairly underwhelmed. Then again, it was Pizza Hut. I was more impressed by the BBQ base, not that id choose it on my own pizza, but it wasnt as revolting as i thought it would be.There can be nothing like a stuffed crust...thinks, isn't there a pizza with a sausage or similar tuning around the edge of a pizza crust....yum.
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