Wood-Fired Oven Pizza Dough Recipe - Chef's Resource Recipes
Wood-Fired Oven Pizza Dough Recipe - Chef's Resource Recipes
9 months ago
chefsresource.com
The wood oven pizza dough recipe you’ve all been asking for! We’re using a full-on dough machine but your kitchen stand mixer with a dough hook works perfectly too. This recipe is for 1 kilo, but we made 3 Biga Starter (2 Nights Before): * 250 ml cold water * 1 1/2 grams dry yeast * 5 grams honey * 500 grams flour In a bowl, combine the water, yeast, and honey, stirring until the yeast dissolves. Add the flour and mix lightly, shaking it around until combined. Let the mixture sit at room tempera
1:30
The wood oven pizza dough recipe you’ve all been asking for! We’re using a full-on dough machine but your kitchen stand mixer with a dough hook works perfectly too. This recipe is for 1 kilo, but we made 3 Biga Starter (2 Nights Before): * 250 ml cold water * 1 1/2 grams dry yeast * 5 grams honey * 500 grams flour In a bowl, combine the water, yeast, and honey, stirring until the yeast dissolves. Add the flour and mix lightly, shaking it around until combined. Let the mixture sit at room tempera
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I bet you’ve never seen this method before, and if you have it’s probably from my video when I posted this recipe years back. Not only is this a foolproof recipe, but this method also produces restaurant-style flavor and texture without a wood-burning oven or any fancy equipment. This dough is similar to an Italian Neapolitan-style pizza: a pleasantly chewy thin crust, speckled in dark spots from baking in a hot oven. This IS the BEST pizza dough method for getting that restaurant quality pizza
I bet you’ve never seen this method before, and if you have it’s probably from my video when I posted this recipe years back. Not only is this a foolproof recipe, but this method also produces restaurant-style flavor and texture without a wood-burning oven or any fancy equipment. This dough is similar to an Italian Neapolitan-style pizza: a pleasantly chewy thin crust, speckled in dark spots from baking in a hot oven. This IS the BEST pizza dough method for getting that restaurant quality pizza
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