Pizza dough is pretty easy to put together. This one has grated cheese and thyme in it. Hopefully there is enough of each to taste it in the pizza crust.
Ingredients
3 1/2 c all-purpose flour
2 tbsp freshly grated parmigiana-reggiano cheese
2 tbsp + 1 tsp olive oil, separated
1 tsp each dried oregano, dried thyme, and dried basil
1/2 tsp kosher salt
1/2 c water, room temperature
1 c water + 1 tsp organic granulated sugar + 2 1/4 tsp active dry yeast
Directions
1. Dissolve yeast in one cup of water (110 degrees F) and sugar. After 10 minutes the yeast should be foamy at the top.
2. In a 7-cup food prep, add flour, 1/2 cup water, olive oil, spices, salt and grated cheese. Pulse until combined. Add yeast water and pulse on "dough" setting until the dough comes together into a ball.
3. Pour 1 tsp into a resealable container. Add dough and seal container. Let rest in a warm spot until doubled in bulk.
Showing posts with label dough. Show all posts
Showing posts with label dough. Show all posts
Basic Pizza Dough, take 2
I am muckying around with what was a pretty decent recipe to start with. I had all this leftover whey from making cheese and thought.. hmm, what to do with it. I am also experimenting with added gluten
, specifically Bob's Red Mill Gluten Flour. The whey was still warm from making cheese, but I heated it up again and let it cool to 110 degrees F before adding it to the flour. Supposedly using a pizza dough made only from all-purpose flour yields a chewy crust and a flour rich with gluten makes a crispier crust; well, this ingredient ratio will see what it really does.
Also, the last few pizzas were baked on the middle rack. I think I may just use the bottom rack in the oven. I did manage to procure an Italian-made pizza stone; but it is slow to heat up.
Ingredients Used
3 1/2 c. all-purpose unbleached flour
2 tbsp BRM gluten flour
2 1/4 tsp active dry yeast (1 envelope)
1 tsp organic granulated sugar
1 tsp sea salt
1 1/2 c. whey (or water heated to 110 degrees F)
2 tbsp olive oil
This batch is resting-to-rise in an olive-oiled gallon-size resealable freezer bag in the refrigerator.
Makes 2 lbs.
, specifically Bob's Red Mill Gluten Flour. The whey was still warm from making cheese, but I heated it up again and let it cool to 110 degrees F before adding it to the flour. Supposedly using a pizza dough made only from all-purpose flour yields a chewy crust and a flour rich with gluten makes a crispier crust; well, this ingredient ratio will see what it really does. 
Also, the last few pizzas were baked on the middle rack. I think I may just use the bottom rack in the oven. I did manage to procure an Italian-made pizza stone; but it is slow to heat up.
Ingredients Used
3 1/2 c. all-purpose unbleached flour
2 tbsp BRM gluten flour
2 1/4 tsp active dry yeast (1 envelope)
1 tsp organic granulated sugar
1 tsp sea salt
1 1/2 c. whey (or water heated to 110 degrees F)
2 tbsp olive oil
This batch is resting-to-rise in an olive-oiled gallon-size resealable freezer bag in the refrigerator.
Makes 2 lbs.
Pastelitos de guayaba y queso
This dessert goes by different names (pasteles de guayaba, pastelitos de guayaba y queso, guava and cheese strudel) depending on who you ask. I don't see why it wouldn't be more popular among bakers. It is an easy recipe that doesn't involve working with filo dough. Mine came out lighter in color because I don't use egg washes when baking. The recipe comes from the cookbook, In a Cuban Kitchen
by Alex Garcia. I "halved" the recipe because this was a first run, and while I like experimental cooking, I don't like to waste ingredients. It is possible that it's not a popular dessert because the dough requires a chilling step before it is rolled out, then cut into squares.
When I went shopping for guava paste at Vallarta's, I couldn't find any that didn't have red food coloring in it. I picked up a seemingly harmless brick of guava paste. When these bricks are packaged and shipped, the sugar in the paste crystalizes and forms a crusty outer edge around the brick. I sliced off the crystalized sugar part and am saving it for other uses.
I have a third of my "half" dough mixture leftover which I will combine with a new batch tonight. This batch (minus that third) made 11 pastries, 7 cheese pocket-shaped (take a square, put paste in the center, take the corners of two of the opposing edges and fold them to the center) and 4 rugelach shaped (need a rectangle, put guava paste in the center, fold over the edges so that it looks like a small bundle, crimp edges). Tonight I'll make them turnover-shaped (take a square, fill it with guava paste, fold it in half diagonally, and crimp the edges). Finished product looked like this: pic1 and pic2.
Ingredients
8 oz cream cheese, softened
2 c. unbleached white flour
2 sticks butter, softened
guava paste
Directions
1. Blend cream cheese, flour, and butter together. Wrap it in plastic (or put it into a lidded pot) and chill in the refrigerator for 30 minutes).
2. After the dough has been chilled, roll it out once. This keeps the gluten in the flour from being all worked up.
3. Add 1 tsp or so of guava paste to a random danish pastry shape.
4. If the pastry shape requires edge crimping, use fork tines to do this or squeeze the edges together with the back edge of a knife.
5. Bake at 350 degrees F for 25-30 minutes, or until lightly browned.
The guava paste didn't melt like all the pictures that I've seen of this dessert. I may have to work with the brick to see if I can reconstitute it into a jam-like consistency. The dough came out quite nice, flaky enough to be crisp and has a little bit of weight because as the dough starts to sweat (need to roll it out while it is very cold), it became rather hard to get it rolled out to the 1/4-inch thickness that the pastry shell requires.
Since it is just a pastry method, I expect that both savory and sweet fillings can be used.
by Alex Garcia. I "halved" the recipe because this was a first run, and while I like experimental cooking, I don't like to waste ingredients. It is possible that it's not a popular dessert because the dough requires a chilling step before it is rolled out, then cut into squares.When I went shopping for guava paste at Vallarta's, I couldn't find any that didn't have red food coloring in it. I picked up a seemingly harmless brick of guava paste. When these bricks are packaged and shipped, the sugar in the paste crystalizes and forms a crusty outer edge around the brick. I sliced off the crystalized sugar part and am saving it for other uses.
I have a third of my "half" dough mixture leftover which I will combine with a new batch tonight. This batch (minus that third) made 11 pastries, 7 cheese pocket-shaped (take a square, put paste in the center, take the corners of two of the opposing edges and fold them to the center) and 4 rugelach shaped (need a rectangle, put guava paste in the center, fold over the edges so that it looks like a small bundle, crimp edges). Tonight I'll make them turnover-shaped (take a square, fill it with guava paste, fold it in half diagonally, and crimp the edges). Finished product looked like this: pic1 and pic2.
Ingredients
8 oz cream cheese, softened
2 c. unbleached white flour
2 sticks butter, softened
guava paste
Directions
1. Blend cream cheese, flour, and butter together. Wrap it in plastic (or put it into a lidded pot) and chill in the refrigerator for 30 minutes).
2. After the dough has been chilled, roll it out once. This keeps the gluten in the flour from being all worked up.
3. Add 1 tsp or so of guava paste to a random danish pastry shape.
4. If the pastry shape requires edge crimping, use fork tines to do this or squeeze the edges together with the back edge of a knife.
5. Bake at 350 degrees F for 25-30 minutes, or until lightly browned.
The guava paste didn't melt like all the pictures that I've seen of this dessert. I may have to work with the brick to see if I can reconstitute it into a jam-like consistency. The dough came out quite nice, flaky enough to be crisp and has a little bit of weight because as the dough starts to sweat (need to roll it out while it is very cold), it became rather hard to get it rolled out to the 1/4-inch thickness that the pastry shell requires.
Since it is just a pastry method, I expect that both savory and sweet fillings can be used.
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