Attempted u/skylinetechreviews80 3 hour dough recipe (see ChatGPT summary of their post below)
Didn’t get the same rise which was disappointing as I followed the steps, but still tasted good.
Need to review how I use Nduja, as it burned up on me.
Dough – 6/10, needs work.
Quick Ferment Pizza Dough Recipe (3-Hour Fermentation)
Ingredients:
– 2g active dry yeast
– 375g warm water
– 500g Caputo 00 pizza flour (blue bag)
– 12g sea salt
– Semolina flour (for dusting)
Instructions:
Activate the Yeast:
- In a large mixing bowl, dissolve 2g of active dry yeast in 375g of warm water. Stir until the yeast is fully melted.
Mix the Flour and Salt:
- Gradually add half of the 500g Caputo 00 pizza flour into the water mixture. Stir until well combined.
- Add 12g of sea salt to the mixture, and then add the remaining flour. Mix everything thoroughly until the dough starts to come together.
Rest the Dough:
- Cover the bowl with a cloth or plastic wrap and let the dough rest for 30 minutes.
Fold and Shape:
- After 30 minutes, fold the dough from all four sides (north, south, east, west) towards the center.
- Shape the dough into a ball and cover it again. Let it rest for 1 hour.
Divide the Dough:
- After 1 hour, divide the dough into three portions, each weighing around 270g.
- Lightly oil a container and place the dough balls inside. Cover and let them rest for up to 2 hours.
Prepare for Stretching:
- After the resting period, dump each dough ball into a bed of Caputo 00 flour and coat it on both sides.
- Transfer the dough to a stretching table and lightly dust it with semolina flour. This will help with stretching.
Enjoy:
- Your dough is now ready to be stretched and used for making delicious, soft, and fluffy pizzas! Enjoy your meal.
by AloysiusFictitious