Fogazzo's Blog

Musings on wood fired ovens and barbecues

Fogazzo's Blog - Musings on wood fired ovens and barbecues

Daily Archives: January 18, 2013

Fogazzo Beer Batter Oven Pizza Dough Recipe

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Fogazzo Beer Batter Oven Pizza Dough Recipe\n

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Recipe Type: Pizza Dough

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Cuisine: Italian

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Author: Fogazzo

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This is a tried and true, cialis sale medicine wood fired oven pizza dough recipe for all occasions. It is easy to make, cialis has a short proof time (4 hours) lasts for several days and freezes well.

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Ingredients

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  • 4 cups unbleached wheat flour

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  • 1 ¼ cups beer (or water)

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  • 1 packet active dry yeast

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  • 8 tablespoons olive oil

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  • 1 egg

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  • ¼ teaspoon salt

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Instructions

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  1. Beer makes the dough flakier and lighter, online but if you prefer, water can be used in its place. Heat beer to 110 degrees, add yeast and wait 5 minutes to be sure it is activated (foamed). Add olive oil, egg and salt. Mix with a spoon or whisk.

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  2. In a kitchen mixer, add liquid ingredients over flour and mix on lowest speed using a dough hook for 6 minutes. Increase speed one notch and mix for another 2 minutes. Place mixed dough on lightly oiled bowl and cover with plastic wrap for 2 hours or until double in size. Remove from bowl, cut into 4 equal pieces, form into balls and place on lightly oiled tray. Cover with plastic wrap and refrigerate until ready to use.

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  3. Each dough ball yields a 14 inch pizza.

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  4. Dough not used after 2 days can be frozen for up to 3 months.

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3.1.09

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Fogazzo’s Favorite Pizza Dough Recipe

Fogazzo’s Favorite Pizza Dough Recipe\n

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Recipe Type: Pizza Dough

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Cuisine: Italian

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Author: Fogazzo

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Flaky, malady prostate thin or thick crusts are very easy with this basic dough recipe. It is easy to make, cialis sale health even by hand (no mixer), can be made several days ahead of time, and lasts for a whole week in the refrigerator

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Ingredients

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  • 1 packet active dry yeast

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  • 3 ½ cups all purpose unbleached flour

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  • 1 cup semolina flour (#1 durum wheat)

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  • 1 ¾ cups warm water (80? F)

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  • 2 tablespoons vegetable oil

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  • 1 tablespoon sea salt

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Instructions

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  1. Heat water to 80? F, add yeast and wait 5 minutes to be sure it is activated (foamed). Add the oil into the yeast water, and mix with a spoon or whisk. In a kitchen mixer with a dough hook, (or by hand), mix the flours and salt for one minute, then slowly add liquid ingredients over dry ingredients and mix on lowest speed for 10 minutes, until a single dough ball forms. Allow dough ball to rest for 20 to 30 minutes in the bowl covered by a damp kitchen towel. Divide dough into four equal parts, and form into tight dough balls. Place the dough balls in individual containers each with a lid. Immediately place dough in the refrigerator and allow to slow proof for at least 12 hours. Dough can then be used for the next several days.

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  2. Each dough ball yields a 14 inch pizza

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3.1.09

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