Red Pizza Crust | Servings |
| 4balls |
|
|
Ingredients
Red Poolish Ingredients:
- 100gram flour, Type 70, maltedCentral Milling
- 100gram water, tap@ 80°F
- 10gram yeast, Flemish AleWLP665
Red Dough Flour Ingredients:
- 115gram flour, Type 70, maltedCentral Milling
- 110gram flour, 00 regularCentral Milling
- 100gram flour, malted barley,Carolina Ground
- 100gram flour, speltCentral Milling
Red Dough Wet Ingredients:
- 160gram water, tap@ 80°F
- 120gram juice, red beetjuiced in a Champion Juicer
- 15gram Himalayan salt
- 8gram oil, olive
- 100gram poolish, Red
- 2gram yeast, Red Star
Instructions
Red Poolish Directions:
- Place a round Cambro container onto the scale and tare to zero. Measure the flour, then tare and carefully add the water. Then tare the scale and measure the liquid yeast, first shaking the yeast to have it in full suspension before measuring. Using a clean spatula, mix the ingredients together until incorporated and there are no dry spots. Seal the container and label the poolish with the type of poolish and today’s date.
- Let the poolish sit out at room temperature for 2 days. This is enough poolish for two small batches of dough.
Red Dough Flour Directions:
- Measure the flours one at a time into a container and set aside.
Red Dough Wet Directions:
- Have a pitcher of water at 80°F ready.
- Weigh the water, red beet juice, salt, oil, poolish, bread yeast into a container. Blend the ingredients together with a whisk to incorporate them well and dissolve the salt. Add this to the mixer bowl, then top with the flour ingredients. Using a dough hook, turn the mixer on low speed and set a timer for 10 minutes. Let the dough come together, while you prepare the next batch of dough.
- Check the temperature of the dough after mixing to get a reading of what temperature it is and record this onto the dough log, along with the humidity and temperature of the kitchen. Place the dough into a large dough container and label with the date and place onto the bottom of the dough dolly.