Can anyone help me with pizza dough pls?

Question

i work in a bakery and i want to make a pizza dough but i'm using a new oven it a wood stone it hits 500 deg and i want to use semolina flour can any one help me out please i need to know the do's and dont's and a recipte if posible .

Answer 1

This pizza recipe works well in a home oven, so it should work very well in a wood fire stone oven.

2 +1/2 cups all purpose unbleached flour (you can probably adjust to 50:50 wheat flour and semolina)
1 cup of water, 105-115 F. (charcoal filtered or deionized to remove traces of chlorine)
1 pkg of dry yeast
1 tsp sugar
1 tsp salt (optional)
2 tblsp olive oil

Proof the yeast - add the water to yeast, stir until liquefied and let it start to bubble. Add sugar & olive oil, then start mixing flour into liquid, about 1/2 cup at a time. Add salt when you have added 1-1/2 cups of flour. Keeping mixing flour until you have a ball of dough that cleans the sides of the bowl. Depending on how much humidity is in your flour, you may use part or all of the last 1/2 cup of flour.

To rise the dough, lightly coat the dough with a spray oil or olive oil to keep the skin from becoming dry, and cover with a sheet of plastic wrap. Put the dough into a glass bowl, and let it rise in a draft-free location (I put it into a microwave oven - do not turn it on) and put in small bowl of hot water to provide warm, moist air. It should double in about 30 to 45 minutes.

When the dough has doubled in rising, lightly punch it down, knead lightly (actually fold it on itself a few times), coat with oil and let it rise again, this time for about 20 minutes.

Remove the dough, let is rest a bit, then roll it out on a flour-dusted board. You can par-bake the pizza dough for about 5 minutes, then remove and add your sauce and toppings, and give it a final bake.

Check with King Arthur, Stone Buhr or Bobs Red Mill for additional recipes.



If you want to make an unbelievable dough, try using a 'poolish' style pre-ferment. This takes about 18 additional hours, where you make a very wet dough (called a sponge) with a 50:50 water and flour ratio with 1/2 tsp of yeast. This pre-ferment will grow a large vigorous yeast colony overnight (usually in the refrigerator), and on the 2nd day, you mix in the rest of the flour and let it rise as described above. Time-consuming, but excellent results.

Good luck

Answer 2

I suggest you visit the link below for the answer to your question. It will be helpful.

Restaurants all over the world operate wood ovens for making pizzas. Many people dream of cooking pizza in a back-yard oven. Is the pizza always better because the oven is heated with wood? No. The secret to “the best” pizza is a hot oven, not the fuel source. While wood fired ovens potentially make incredibly fine pizza, simply heating an oven with wood does not guarantee success. The oven has to be really hot — pizza baking temperature is 750F (400C).

Answer 3

i took a class taught by Tony Gemignani from San Francisco area..2006 world pizza champ in Italy...see website below. this guy has a new book called simply Pizza is now out and has some great recipes you can find the book on amazon.com.

Answer 4

1

Answer 5

Spicy Pizza

Ingredients

Crust
-450 g. plain flour
- 2 level tsp. salt
- 15g fresh or 2 tsp. dried yeast
- 1\2 pint water
- 1\2 tsp. sugar
- 2 tbsp oil
For the filling
- 1 tbsp oil
- 450g. mozzarella cheese, grated
- 2 cups pizza sauce (follow recipe) or 450g. tomato sauce
- freshly milled pepper
- 1tbsp oregano
For the topping
- sliced salami
- black olives
- bell pepper, sliced
- fried onions
- sliced mushrooms
- 4-6 whole red chilies, crushed < if you like spicy >
Pizza Sauce:
- 900 g. can crushed or 1kg. fresh tomatoes, chopped
- 3 tbsp. olive oil
- 1/2 cup water
- salt and pepper to taste
1. Mix the flour and salt into the a mixing bowl. Blend the fresh yeast with the warm water and add to the dry ingredients with the oil. If using dried yeast, dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, then add to the flour as above. Mix to a rough dough in the basin. Turn the dough out on to a clean working surface and knead for about 5 minutes or until the dough is firm and elastic. shape into a ball, place in basin and leave in a warm place until doubled in bulk.
2. Turn the risen dough out on to a floured working surface and press firmly with the knuckles to knock out the air. Divide the dough into four pieces. Shape each one into a ball and roll out each to an 8- inch (20 cm) circle. Place each circle of dough on to a greased baking sheet. Brush the dough with olive oil and cover with a layer of tomato sauce and grated cheese Season with pepper and sprinkle with oregano. Decorate each one with the topping of your choice. Use salami, cooked minced meat, black olives, sliced bell pepper, fried onions and mushrooms. Set the prepared pizza aside in a warm place for about 15-20 minutes before baking.
3. Bake the pizza in a preheated hot oven (425 F., 220C., gas mark 7) for 15 to 20 minutes. Cut in wedges and serve warm.
Pizza Sauce:
In a large saucepan bring tomatoes oil and water ( if using fresh tomatoes) to a simmer. Simmer, uncovered for 20 minutes, stirring occasionally and mashing the fresh tomatoes with the back of a wooden spoon, Simmer until sauce is reduces to about 2 1/2 cups. Season sauce with salt and pepper. Cool to room temperature. (Sauce can be frozen for 2 weeks.)
Makes about 2 1/2 cups.