Regina's Slow Rise Pizza Dough
Regina’s Slow-Rise Pizza Dough RecipeMake two days before and refrigerate to slow rise, then let proof for 1 hour at room temperature before firing in wood grill.
Cook at 700 -750 degrees
2 lbs. 8 oz. of 00 Flour (don’t substitute other)3 teaspoons Kosher or Sea Salt2 2/3 Cups warm water (95-100 degrees)2 tablespoon Steen’s Syrup1 teaspoon dry yeast3 tablespoons Olive oil
Mix the Steen’s Syrup and dry yeast into the warm water. Allow to set for 10-12 minutes to activate.
Using paddle attachment to stand mixer. In your mixing bowl, whisk the salt into the flour. When ready, add the warm liquid mixture into the flour. Pour olive oil in. Using the mixer paddle attachment, mix for about 3 minutes at medium/ low speed (Kitchen Aid speed no. 4).The dough mixture will pull away from the sides of the bowl.
Turn the dough onto a floured tea towel or hard surface and shape it into a smooth loaf. Cut off a 7 oz. portion and form into a ball gathering all ends at a small center point and placing the gathered dough to the bottom of a small bowl. Cover and refrigerate for use. 48 hours of slow proofing in the refrigerator is best
Remove from fridge about 1-2 hours before ready to use to continue to proof.
Recipe yields dough about 56 ounces of dough/ divide into 6-7 ounce pizza dough balls. Place in sealed dough containers to proof in refrigerator.
Cook at 700 -750 degrees
2 lbs. 8 oz. of 00 Flour (don’t substitute other)3 teaspoons Kosher or Sea Salt2 2/3 Cups warm water (95-100 degrees)2 tablespoon Steen’s Syrup1 teaspoon dry yeast3 tablespoons Olive oil
Mix the Steen’s Syrup and dry yeast into the warm water. Allow to set for 10-12 minutes to activate.
Using paddle attachment to stand mixer. In your mixing bowl, whisk the salt into the flour. When ready, add the warm liquid mixture into the flour. Pour olive oil in. Using the mixer paddle attachment, mix for about 3 minutes at medium/ low speed (Kitchen Aid speed no. 4).The dough mixture will pull away from the sides of the bowl.
Turn the dough onto a floured tea towel or hard surface and shape it into a smooth loaf. Cut off a 7 oz. portion and form into a ball gathering all ends at a small center point and placing the gathered dough to the bottom of a small bowl. Cover and refrigerate for use. 48 hours of slow proofing in the refrigerator is best
Remove from fridge about 1-2 hours before ready to use to continue to proof.
Recipe yields dough about 56 ounces of dough/ divide into 6-7 ounce pizza dough balls. Place in sealed dough containers to proof in refrigerator.