Gluten, the protein that makes pizza dough chewy, is tighter in cold conditions like the fridge, which is why cold pizza dough will stretch out and snap back just like a rubber band. Attach the dough hook. Pulse about 5 times to mix; scrape down the sides of the bowl. The pizza dough calculator assumes that you’re using tipo 00 flour. The best thin crust pizza dough. Distilled water is an example of very soft water essentially containing 0 mg/L of minerals. To make pizza dough, you need the following ingredients: yeast, sugar, flour, salt, warm and cold water, olive or virgin oil. Place the flour, salt and olive oil in the work bowl of a Cuisinart® Food Processor fitted with the dough blade. Ingredients. Total Time 1 day 38 minutes. Soft Water in Pizza Dough. Soft water is a water is defined as water that contains a mineral content between 0-60 mg/L. The pizza dough recipe calls for chilled flour, ice cold water, and judging from his temperature readings after shaping, he's working pretty fast to get them into the fridge. Let stand 3 to 5 minutes, or until the mixture gets foamy. Cold rise, thin crust, crispy, perfect pizza. Before you begin stretching, warm up your cold dough for at least 30 minutes at room temperature. If this is the case, you won’t need to make any changes to the water percentage indicated. 3. Knead on low until the mixture comes together and all of the flour has become absorbed. Join the discussion today. Mix the dry ingredients with the dough hook till well combined. Turn the mixer off and let the dough rest for 10 minutes. 1) Pour 1/4 teaspoon of yeast in a cup, dissolve it in warm water. Read the Water and yeast temperatures for bread and pizza dough discussion from the Chowhound Home Cooking, Baking food community. Dissolve the yeast and sugar in the warm water. Keeping the mixer running, slowly pour in the water. Amount of water. 12 ounces warm water (1.5 cups) Put the dry ingredients into the bowl of your stand mixer. Add the cold water to the yeast mixture. This step will loosen up the dough and make it easier to shape. Anyway - I'd appreciate anyone's thoughts on the pro's vs. con's of using cold or warm water when making dough so the next time I see him I can follow up with anything that may not be appropriate for pizza making and ask him to clarify his opinion as to why he recommends cold. This recipe is for dough to make two pizzas. I've made the dough several times now, and I can't argue that it IS great. Soft water may taste very bland or even slightly salty and opposite of hard water soap easily make lots of foamy suds easily but is difficult to rinse those suds off. Prep Time 30 minutes. You will never need another pizza dough recipe. Rising Time 1 day. In case you’re using regular bread flour, it would be wise to set the parameter between 50% and 55%, since regular bread flower can’t absorb large quantities of water. Cook Time 8 minutes. 2. Still, I'm more of an Alton Brown fan, and I like to know WHY I'm doing something, not just how to do it.