Recipes On Rails: New Recipes tagged with dough

Donuts

2012-05-19 22:09:03 UTC

Ingredients:

4.5 gram Yeast, Instant
1.13 pound water
0.37 pound Sugar
6.0 gram salt
3.0 each eggs, beaten
12.0 ounce evaporated milk
3.0 pound Flour, all-purpose
0.17 pound Shortening melted

Instructions:

Assemble ingredients (only two eggs pictured as they were jumbos and really large).

Mix the eggs, milk, salt, and sugar till salt and sugar are dissolved.

Place about half the flour, all the yeast, and the liquid mixture in a bowl. Whisk till smooth.

Add the remaining flour in batches, incorporating each addition.

When all the flour is incorporated, cover and allow to sit in refrigerator overnight (or a minimum of 4 hours).

The next day, take out the dough. It will have risen some.

Roll dough out on well floured board to about 1/8 inch thick.

Preheat fryer (or other deep fat frying vessel) to 350. Cut dough into 2.5 inch squares. Fry on first side till golden.

Turn by tipping corner of doughnut with the handle of a wooden spoon. Fry on 2nd side till golden.

Remove from fat, drain well, and allow to cool a little.

Coat with sugar, cinnamon sugar, or powdered sugar and serve.

Servings: 20
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/609

High Temp Pizza Dough

2012-05-18 12:15:27 UTC

Ingredients:

1800.0 gram Flour, Caputo
1100.0 gram water
32.0 gram salt
30.0 gram Starter 50/50 or 100% hydration

Instructions:

Dissolve starter in the water. NOTE: I use an Ischia starter from sourdo.com. I maintain it with AP flour with equal amounts of flour and water by weight.

Add salt, stir briefly, and then the flour.

Mix till dough passes window pane test (about 10 minutes).

Bulk ferment dough at least 24 hour, up to 72 hours.

scale and shape into balls. (yields a little over 6 1# balls).

Allow to rise at least 2 hours.

NOTE: This dough will keep over 10 days if balls are each put in a plastic bag and stored in the refrigerator.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/668

Neopolitan Pizza

2012-05-19 23:43:15 UTC

Ingredients:

2.0 pound Flour, all-purpose
1.6 pound water
18.0 gram salt
3.0 gram Yeast, Instant

Instructions:

Mix the dough following the instructions for no-knead baguettes, and allow to proof for the 2.5 hours.

Dust the top of the dough with flour and turn the dough out onto a floured work surface.

Divide the portions into 5 equal pieces. They'll be just under 3/4 a pound each.

Fold each piece over onto itself and allow to rest for about 20 minutes.

Place one portion onto the floured work surface

Pat the dough out into a rectangular shape.

Fold the top 1/3 of the dough onto the middle third.

Pull each of the bottom two corners up onto the center of the top of the middle third.

Pull the right top corner down into the middle of the dough. Pull the left top corner down onto the last fold.

Pull the remaining three corners into the middle making a ball.

Turn dough over and roll into smooth ball by cupping floured hands over dough.

Repeat with remaining doughs and arrange.

Allow to rise for about an hour.

If you're planning on using the dough later, it needs to be stored. Here's a picture of a pizza tin, but I've found that it stores well in a plastic bag too. Make sure each dough is well floured whichever method is used.

To make the pizza you'll need a dough, some basil, some crushed tomatoes, and some cheese.

Turn the dough out onto a well floured work surface.

Spread the dough out using your fingers, and then flip it onto the backs of your hands and stretch the dough to it's desired size. (Sorry no pics as this is a 2 handed job). The dough will seem to know how big it should be. Flop the dough onto a lightly floured peel.

Add the tomatoes or sauce.

Add some cheese (here it's fresh mozzarella.

Add a few basil leaves.

Here's my set up for the bge. Inverted plate setter, grate, and pizza stone. The surface temp of the stone should be about 500F.

Shuffle the pizza onto the stone, then close the dome.

Try to not open the dome. To check status, carefully, gaze down the smoke vent.... you can use a flashlight to see better.

After several minutes, your pizza should look like this.

Here's a slice

Another one with a little better shape.

Here, I made a sauce out of the Caesar dressing posted in another recipe and added some sous-vide cooked chicken, chives, and fresh mozzarella.

Here's the same pizza, finished.

This one is the teriyaki barbecue sauce (recipe is posted here) and smoked chicken with regular mozzarealla. This is Jan and Josh's favorite pizza.

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/592

Pizza Dough

2012-05-21 14:05:10 UTC

Ingredients:

Dough
1.5 pound water room temperature
0.05 pound salt
0.05 pound Sugar
0.05 pound Oil, Olive
2.4 pound Flour, all-purpose
2.0 tablespoon Yeast

Instructions:

Weigh the water and add the sugar and salt. Stir to dissolve

Add the oil, and then the flour, followed by the yeast.

I mix mine in a mixer with a dough hook, where I process the dough for about 10 minutes. I would think this would exceed the size of most food processors, but would probably be fine if cut in half. Process as you would any other dough. Alternatively, you could probably knead by hand for about 10 minutes.

Servings: 4
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/501

Sicilian dough with Semolina

2012-05-08 14:47:31 UTC

Ingredients:

Poolish
385.0 gram water
60.0 gram flour, semolina extra fine
330.0 gram Flour, all-purpose
1.0 gram Yeast, Instant

Final Dough
15.0 gram flour, semolina
80.0 gram Flour, all-purpose
2.5 gram Yeast, Instant
12.0 gram Salt, Flour
24.0 gram Oil, Olive EVOO

Instructions:

Mix the water, flours and yeast in a plastic dough bucket till well mixed. This can be done with a flat whisk.

Allow poolish to sit till ripe. This can be as quick as over night, or over 12 hours depending on environment.

Just before poolish is about to collapse, pour it into a dough box and add additional flours and yeast. Do NOT add the salt or oil yet. Mix till all the flour is wet.

Sprinkle the salt over the dough (I like to use very fine flour salt for this purpose) and add half of the oil.

Work in the oil, and then add the remaining oil and work in.

When all the oil is worked in, let the dough rest for 15 minutes, covered.

Turn the dough out onto a well floured work surface.

Fold the dough and return to the dough box for another 15 minutes rest.

Fold again, return to the box, and allow to raise for an hour.

Preshape the dough and allow to raise for another 40 minutes or so.

Stretch dough into a well greased pizza pan.

Top and bake at about 450 till browning on the bottom.

Should develop a very nice crumb

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/670

Whole Wheat Pizza Dough

2012-05-21 06:16:49 UTC

Ingredients:

1.0 pound Flour, whole wheat
1.5 pound Flour, all-purpose
1.5 pound water
0.05 pound Salt, Morton Kosher
0.08 pound Honey
0.05 pound Oil
2.0 tablespoon Yeast

Instructions:

Weigh the water and add the sugar and salt. Stir to dissolve

Add the oil, and then the flours, followed by the yeast.

Scale to .9 pound portions, shape into a ball and alow to rest for about an hour. You can use it right away or an store in the fridge for a couple days. If you use it after refrigeration, there is no need to let it rise again or even come to room temperature. In fact, you may find the cooler dough easier to work with.

If you elect to store the dough, the easiest way is in a pizza tin you can buy rather cheaply at a restaurant supply house. This is one container for each dough ball. You squirt a layer of oil in the bottom of the tin, and put a well rounded dough ball on top. Flatten the dough with your hand, into the oil, turning it with a twist of the wrist to coat the bottom of the dough with oil. Turn the dough over so the oiled side is facing up and flatten and twist again, cover (with a lid or the next tin) and refridgerate till needed. When you make a pizza it is *** IMPORTANT *** to keep the top of the dough facing up when you put it on your work table. This is the dry side. You put the oiled or wet side down on your work table. You can pour some of the oil from the tin on to your work surface as well as a lubricant. Put some flour on the top of the dough and sprinkle some on the pizza peel. Using your hands you work the dough with your fingers and palms, allowing the disc of dough to spin in the oil. When you've reached your desired size, you lift the dough onto the back of your hands (sort of on your knuckles) with the dry floured side on your knuckles. You can stretch the dough more if needed. When it's the right size, you flip the dough onto the peel, flour side DOWN. You do not want to get any oil or sauce on the peel or the dough will stick. Add sauce and toppings and into the oven it goes.

Servings: 4
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/512