Pizza Dough to Die For

Yield 8 large dough balls

Storage 2 days


Water, luke warm 56 oz

Yeast 1.25 oz

Sugar 2 oz

Sweet n Condensed Milk 2 oz

Olive Oil 1.5 oz

All Trumps 7.5 lb

Salt 3 oz

Riip N Bowls Pepperoni Pizza with the addition of basil and olives


METHOD:

Place the luke warm water, yeast, sugar, milk and olive oil in a large mixing bowl. Let sit for appx 10 minutes to activate the yeast.


Add in the flour and the salt on top and set the mixer for 6 minutes and mix on #2 speed.


When done check the dough for moisture and firmness.


Let set for about 15 minutes to rest and scale the dough into 20 ounce balls and round well.


Place the dough in air tight containers and place in the refrigerator without the lid on for appx 1 hour to cool the dough, (to stop the fermentation process and keep it from rising). Cover and store the dough for up to 2 days,.


When ready to make your pizza, remove the dough from the fridge and let set until it comes to room temp. You can then push the dough out and make your pizza.

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