56 lines
1.4 KiB
Text
56 lines
1.4 KiB
Text
[quick:ratios]
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fsi 2.12206
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flour 1
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yeast 0.03333
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salt 0.03333
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oil 0.05417
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sugar 0.01667
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beer 0.625
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msg 0.00417
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b.ex. 0.00417
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[quick:instructions:standmixer]
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1: warm beer to ~100f, combine with sugar and yeast in mixing bowl
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2: then add flour, salt, oil, monosodium glutamate, and butter extract
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3: mix for 4 minutes, then shape into ball
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4: rise for 15 minutes
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5: mix for 5 minutes, shape into ball again
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6: rise again for 15 minutes
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7: turn onto, then shape to pan
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8: rise for 10 minutes
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9: add sauce, toppings
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10: bake at 550f until done
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[quick:instructions:hand]
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1: warm beer to ~100f
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2: transfer to bowl and add yeast, sugar, oil, flour, msg, butter extract, and salt
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3: stir to combine with a spoon
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4: switch to a soaking wet hand to finish squeezing and mixing the dough until it forms a cohesive ball
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5: cover and let rise at room temp for 15min
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6: perform a strength building fold
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7: cover and let rise at room temp for another 15min
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8: turn onto, then shape to pan
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9: rise for 10 minutes
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10: add sauce, toppings
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11: bake at 550f until done
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[long:ratios]
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fsi 1.4
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flour 1
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water 0.5
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salt 0.02
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sugar 0.049
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yeast 0.0018
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oil 0.0625
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[long:instructions:standmixer]
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1: combine oil, water, sugar, and salt in mixing bowl
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2: add flour and yeast
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3: mix for 10 minutes
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4: transfer to oversize bowl for rising
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5: rise for 3 days in refrigerator
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6: turn onto, then shape to pan
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7: rise for 10 minutes
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8: add sauce, toppings
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9: bake at 550f until done
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