Autolyse Pizza Dough Recipe The dough I used was a common, New York style pizza dough. It has sugar and oil added to promote fermentation and chewiness and works best for a home oven, using a pizza stone or steel. Ingredients for 2 medium pizzas: Autolyse is a bread making technique which will almost certainly not be found anywhere on the topic of pizza dough but pizza dough is essentially bread dough and requires better gluten development than most breads so I find this odd. Gluten strands can start developing on their own with just time. You will find that even at the lower hydration levels of standard pizza dough (in the range of 58 to 65 percent) you will get dramatically improved results using autolyse. The standard method of autolyse is to combine flour and water only and mix for about three to four minutes on slow speed. You can then let the mass rest for up to 30 minutes. I decided to leave it roughly mixed in autolyse, then eight hours later, found a very bubbly bit of dough! I finished mixing and added my salt to it, letting it sit about another hour, it was very active so I stored it in the fridge. The next day I cut it, and divided the dough into two hundred gram pizza balls. Thanks for the info Peter. Never thought making pizza dough would be so complicated. I read various articles on line about autolyse and just about every one said you can add the yeast with the water and dough. 24 hour Pizza Dough Recipe ⅔ cup (155 g) plus 1 teaspoon (5 g) room temperature water. 1 ⅓ cup (166 g) all-purpose white flour. ⅓ cup (40 g) whole wheat flour. 1 teaspoon (4 g) active dry yeast. 1 teaspoon (5 g) sugar. 1 teaspoon (5.7 g) table salt (or 1 ½ teaspoon/9 g coarse salt). 1 .

Autolyse method is used in this recipe to let gluten developed first before the actual fermentation. The result is softer and better tasting bread. This post may contain affiliate links. Please read my disclosure policy. Here is my guide for making sourdough pizza crust at home. As far as sourdough pizza recipes are concerned, this one is as simple as it gets — it’s made with all-purpose flour and there is no autolyse or preferment Combine pizza flour with water and yeast, mixing just long enough so the dough comes together in a shaggy mass and there is no dry flour visible. Cover with plastic wrap or a damp towel and allow to rest for 30-60 minutes (autolyse). Add salt and knead with dough hook attachment in a Kitchen Aid mixer on speed #2 for 4 minutes. Takeaways for using the autolyse method: When mixing the autolyse be sure that all the flour is fully moistened; Don’t use an autolyse with sourdough rye bread. Liquid preferments and starters are always included in the autolyse. To add instant yeast and/or a stiff sourdough starter after the .


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