Jean - Pizza Crust
#8
  Re: (...)
I watched an older episode of Alton Brown. His pizza dough was very intriguing in that he uses Barley Syrup. He says he never uses active yeast.

Ingredients
Dough - Enough for 3 (16-inch) round pizzas:
16 ounces all-purpose flour, plus extra for peel and rolling
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105 degrees F
2 tablespoons olive oil, plus 2 teaspoons for bowl
1 tablespoon malted barley syrup

Dough:

Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.

Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.

Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.

Not going to bother with toppings, you have that down to a science! He did 3 different grilled pizza's.
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#9
  Re: Jean - Pizza Crust by DFen911 (I watched an older e...)
Confused:

"He says he never uses active yeast."

and in the ingredients: 1 envelope instant or rapid rise yeast
???

Will have to look up malted barley syrup and see what kind of flavor this imparts. Interesting, thanks Denise
------
Ooops, came back to say I misspoke - we would have used this years ago when we were making beer. I have made bread with beer before and I like the flavor it gives.

Sorry, guess I wasn't quite away when I first read this.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#10
  Re: Re: Jean - Pizza Crust by cjs (Confused:[br][br]"He...)
Yes the two are very different. I was surprised when they went over this in school. I use to use Active Yeast in my bread recipes. But up here where it's colder I wasn't getting decent rises. Instant yeast works far better. It's preserved in citric acid and you don't have to bloom it first. Active yeast you're suppose to soak for 2-3 minutes till frothy.

I'm gonna look for barley syrup today
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#11
  Re: Re: Jean - Pizza Crust by DFen911 (Yes the two are very...)
Oh, I misread what you meant - I thought you were saying he didn't use 'yeast' but it was listed.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#12
  Re: Re: Jean - Pizza Crust by cjs (Oh, I misread what y...)
How funny, I was just reading my book, "The Bread Bible" and she has a recipe for pizza dough calling for barley malt syrup AND active dry yeast. It was published in 1999.

Wonder where he got his idea?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Re: Re: Jean - Pizza Crust by cjs (How funny, I was jus...)
I have this to use in bread recipes. The reviews are useful. It can be substituted for honey or sugar in recipes. FWIW, the only yeast I use is SAF red instant yeast regardless of what the recipe says. No mishaps yet.

I've learned more about baking in the last month since I got my 7 qt. than I ever have. Barley syrup is one of my new "finds".
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#14
  Re: Re: Jean - Pizza Crust by Cubangirl (I have [url=http://w...)
Too late for this one. Must look again tomorrow. And very uncertain what kind I use. I bought it in bulk at Sam's. I'm close to the end of the first batch, so I need to dig the second batch out of the freezer anyway.
Daphne
Keep your mind wide open.
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