Unlike breads that take a long time to create and bake, this Artisan bread will just take five minutes of your time to prepare. It sounds completely surprising, right? But yes it is probable and here’s how:
First off, there’s no magic here, you do not put in ingredients in much less than 3 minutes and bake it in two. But do not fret, mainly because the wait will garner a lot more saved time for you.
Becoming a Pizzailo
Once you try this dough, I suspect you might by no means go back. It is really a classic Napolitano pizza dough learned from a pizzailo (pizza chef) from Napoli (Naples, Italy). You will get about 12 to 14 pizza dough balls from the ingredients which will make that many 11 inch pizzas. You will discover quite a few secrets to the Napolitano dough that need to be remembered. I know it’s difficult, but don’t even consider about employing a rolling pin or bread-dough machine. And remember, it takes no less than four to 8 hours for the dough to rise after you could have finished.
This is an Artisan No cost Form Loaf. It all begins here. You see, this dough will likely be used for future baking.
Ingredients for 12 to 14 dough balls:
- 4 cups water at 75 to 80 degrees F (this is additional cool than warm)
- 1/2 teaspoon dry yeast (compressed yeast cake is much better but challenging to find inside the US – use 0.2 oz instead, in the event you can find)
- 8 teaspoons sea salt
- 4 lbs Caputo 00 flour (or equivalent 00 flour)
Mix all of these ingredients. You do not need to knead the dough, just mix it thoroughly using a wooden spatula or a stand mixer using the dough hook. If you need you can also use your hands.
The fun part
Combine the water and salt in a massive mixing bowl and mix with 1 hand till fully dissolved. Add the dry yeast to the salt water and mix till you will be certain that it’s entirely dissolved. You could need to let it stand for a couple of minutes till you see the dry yeast absorb the water.
The messy part
Now here is exactly where it gets messy. Add the flour gradually while mixing with whichever hand you prefer. You should quit once the dough stops sticking to the bowl. I typically invest about 5 to 10 minutes. Don’t get discouraged at first when the dough sticks to your hand and feels like it’s going to in no way come off. Then add much more flour if there is any left.
You can also discover more essays here on Dough Receipe.
