Sunday, October 15, 2006

Artisan Bread Makers Guide

After spending the last 15 mins searching yet again in Google for my favourite pizza dough site, I've got the time and the smarts (for once) to load it on this blog. From now on I will know the link - and maybe you can get some use as well.

And just in case the site ever goes down the essential recipe (as originally adapted from Vincenzo Buonassisi's PIZZA Plus, English Edition, William Collins & Sons Ltd. 1985, who adapted it from the original Italian Edition by Gruppo Editoriale Fabbri, S.p.A., Milan, 1982. ISB 0-00-411202-4... ya da ya da ya da...):

2 tsp dry yeast (14g)
1/4 cup water (59g)
3/4 cup flour (100g)

Let starter work for 1 hour.

7/8th to 1/4 cups water (207 to 296ml) (depending upon desired wetness of dough - refer to site for details)
2 1/4 cups flour (300g)
1 tsp salt (5g)

After kneading leave to double in bulk on floured cotton (100%) canvas.

Cook at high heat on pizza stone or in pizza oven - should be complete in less than 5 mins.

Also, note that the home page is a good jumping off point into other sections as well...

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