Homemade Pizza Dough

參考 The Real Deal Cooking Channel 做的 Pizza Dough

【Frozen pizza dough from Bruno's Kitchen】

Pizza Dough Recipe from Brunoskitchen.net:

2 cups (500ml) tape or spring water at 74ºF (25ºC) / 66% hydration.
2 cups (500ml) milk or water at 74ºF (25ºC) (milk gives more texture and color)
4 Tbsp (60ml) olive oil
1 packet (7g) RapidRise yeast, instant yeast or (10g) fresh yeast
5 cups (750g) unbleached bread flour (King Arthur)
5 cups (750g) unbleached all-purpose flour
6 tsp (30g) salt

這個皮很薄，以「上下火」功能，層 2，下放烤盤，
280 度Ｃ約烤 4 分鐘。

【調整後】

1. 水：100ml
2. 牛奶：100ml
3. 橄欖油：12ml
4. 酵母：2g
5. 麵粉：300g
6. 鹽：6g

以自我水解 autolyse 的方式打麵糰。

The Autolyse (Autolysis) Method:

Autolyse refers to the destruction of a cell by its own enzymes, or “self-splitting”. In baking, this means that enzymes in flour (amylase and protease) begin to break down the starch and protein in the flour. The starch gets converted into sugar, and the protein gets reformed as gluten. （使麵粉中的澱粉轉成糖，蛋白質轉成麩質，即所謂的筋）
By giving the mixed flour and water time to go through autolysis on their own, you achieve the same result as mixing it but without any of the unpleasant effects of oxidation by over-oxidized (or, over-kneaded) dough which ‘bleached’ the dough and flavor loss in a finished bread. Additionally, an autolyse period gives the flour time to soak up all the moisture, resulting in more orderly gluten formation. It relaxes the dough which makes pizza much easier to handle. This method is widely used by professional bakers – some autolyse can go over 12 hours (without yeast).

自我水解過程讓麵糰更濕潤，使麩質形成更有序，讓麵糰更易操作。

【做法】

1. 液體先混合
2. 加入酵母＋麵粉攪拌均勻
3. 攪拌缸蓋上濕布，靜置 20~30 分鐘
4. 加入鹽，攪拌 5 分鐘
5. 攪拌缸蓋上濕布，發酵 1 小時
6. 以 300g/份分割（我則分成四等份，每份約 130g，以我的 pizza stone 剛好做一個。）
7. 這個麵糰可馬上使用，也可包好冷藏 3 天 ，或馬上包好冷凍，可保存一個月，或解凍後可冷藏 4 天

這個 dough 比較厚，以「上火」功能，
層 2，下放烤肉架包上鋁箔紙防汙，上放 pizza stone，
290 度Ｃ烤 5 分鐘左右，還是很脆。