(Convection ovens work great!! Adjust temperature and times accordingly). Don't refrigerate too long once the dough is in the pan, because it will release moisture and begin to stick to the bottom of the pan.Step 1: Partially bake your pie crust (known as parbaking or blind baking) In the greased or parchment lined pan that you plan on baking it in and cover with plastic wrap. You can refrigerate the already rolled or stretched dough, but I would place it When ready to use, allow the pizza to warm up to room temperature before baking. I have had good luck freezing the entire raw pizza on a greased or parchment lined pan, placed in a plastic bag. It is necessary to wait for the dough to warm up and rise or the gluten will be so tight that you will not be able to stretch the dough. This may take awhile, because of the coldness of the dough. The pizza dough will actually be more flavorful after a day in the fridge, but the dough will begin to deteriorate after the yeast have eaten all the good food available.Īfter taking the dough out of the refrigerator, reshape and let rise again, covered, in a warm place. Allow room for the dough to expand as it will continue to rise. Store it, covered, in the refrigerator for 1-3* days. You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. It gives an off taste and dry texture to yeast baked products.Īt which point during the dough making process would it be best to freeze or refrigerate? Note: Too much yeast will ruin your dough, even if it does make your dough rise quickly. Just be sure to let it cool to a warm temperature, before using it, as not to kill the yeast. I have also had luck boiling tap water to remove chlorine. I often use spring water when making yeast doughs. Your water may have a high chlorine content or contain other elements that inhibit yeast growth. Don't use water above 110☏ (43 Celsius) to be safe. If the water is too hot, it will kill your yeast. In a cool place, the dough will take a long time to rise. I just wait a short period of time to soften it instead.Īnother problem with yeast growth can be temperature. It's up to you whether you want to take the chance on it! Some of my pizza recipes don't call for getting the yeast foamy at all, e.g., Pizza for Two. Sometimes the reaction time is slow and/or the water is too cool. Try buying yeast from a different supplier, hopefully one with a higher turnover.Įven if your yeast doesn't get foamy when mixed with the warm water and sugar ( Step one ), it still may be fine. This can be hard to tell as I have purchased yeast where the expiration date was fine, but the yeast was not. Why doesn't my yeast get foamy or dough rise like yours does? Flour (and water) qualities can vary greatly by region and country, so a little trial and error may be necessary. Keep track of the exact quantities you use, so that you can make adjustments the next time. You can try adding 1-3 tablespoons of wheat gluten to the 1.5 pounds of flour in my pizza dough recipe. If bread flour is not available where you live, another option is to strengthen your flour with wheat gluten, which can be purchased in some grocery stores and online. I my opinion, a good quality flour is worth paying extra for. If it feels too wet, add more flour, 1 tablespoon at a time. If the dough feels dry, add a little more water at a time. For my pizza dough recipe, try 1 cup + 2 tablespoons water, instead of 1¼ cups water. If you prefer to use all purpose flour, less liquid is usually needed. I prefer King Arthur bread flour which is high in good quality protein and is not bromated or bleached. This enables the dough to stretch better and gives the pizza a chewier crust. The gluten formation is enhanced by kneading. When combined with water, this protein forms gluten in the dough. Can I use all purpose flour instead of bread flour?īread flour has a higher protein content compared to all purpose flour.
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