Banker John...need pizza dough recipe

2bossy!

John, Please send the pizza dough recipe to us St. Pete folks! 2 weeks is toooo long to go without pizza and yours was so great! Got big Pizza plans for Sunday! Help! Thanks, Missy

Unknown

Did four 8" pizzas last night, wonderful stuff. Got the dough at Trader Joe's, $1.00 per bag, about a pound, enough for a 12-14" pie or two 8 inchers. Dough is fresh, just leave it on the counter for an hour or so.

Banker John

2bossy!,
This is not an original Banker John recipe, nor do I know the original source.[p]This is a by hand recipe - makes 2-14" pizzas[p]1-1/4 Cups Warm (110 degrees) water (don't that nasty St. Pete chlorinated water though! - the chlorine will react negatively with the dough and it will turn out like %^*&)
1 pkg of Active Dry Yeast (use the packets, they work better for this recipe)
Dissolve yeast in water with a pinch of sugar. Let it sit for about 5 minutes to proof (look for foamy bubbles)
In a large bowl, mix 2-3/4 cups King Arthur unbleached flour AND 1/2 cup Vital Wheat Gluten AND 1/8 Tsp salt AND 1TBSP sugar. Mix dry ingedients well. Add water/yeast mixture PLUS 1TBSP olive oil and mix with a spatula until all the dry ingredients come together into a dough ball. Transfer dough to a floured pastry board. Knead dough by hand, adding about 1/4 cup flour as you knead. Knead for about 8 minutes. Form into ball, coat with olive oil and place in 1gal zip lock. Set aside and let rise about 45 minutes. Remove from bag, punch down, divide into 2 equal weight pieces, form into balls, coat with olive oil, place in 1gal zip locks then place in the fridge 24 hours minimum. Remove from fridge 2 hours before working dough and allow it to come to room temperature.[p]Bread Machine recipe:
1-1/4Cups 110 degree water
1-1/2 tsp bread machine yeast
2-1/2 cups King Arthur Unbleached flour
1 Cup Vital Wheat Gluten
1 tsp milk powder
1 TBSP sugar
1/8 tsp salt
1 TBSP olive oil[p]Place all ingredients in bread machine on dough cycle. When finished, separate dough into 2 balls, coat with olive oil and place in ziploc bags in fridge for 6 hours minimum. Let the dough come to room temp before working the dough.[p]TO make the pies, roll out or toss into shape. Place on pizza screen. Top first with sliced mozzarella, then favorite salsa then shredded white cheddar, yellow cheddar & mozz. [p]Heat egg to 525 and stabilize for 1 hour before beginning to cook. Plate setter, legs down and pizza stone. Bake for about 9-11 minutes until toppings melt. Remove from egg and off screen. Let pie cool a minute or so to let cheese congeal. Then slather a good helping of sour cream on the pie. Slice and eat.[p]If you wan't to do whole wheat pizza dough, reduce flour by 1/2 cup and increase vital wheat gluten by same. We use Whole wheat pastry flour, as it is a more fine grind flour and makes for a better texture. If making whole wheat, be sure to also let the dough rise an additional 1 hour at each stage. Let the dough come to room temp a good 4-5 hours before working dough.[p]If you want Pizza Hut pan pizza style crust, place about 1/4 tsp or so of olive oil into the bottom of a 9" pie pan. Make your dough about the size of the the pie pan. Place the dough in the pan and set aside for about 30 minutes to let it rise before adding toppings. Bake as usual, 10-12 minutes on a stone in the egg, stabilized at 525.[p]I hope this helps. Sorry, I kinda winged it. I always do it from memory and really don't have a consistent recipe. No 2 batches of dough come out the same for me, nor are the toppings consistent, and therefore, no 2 finished products are the same. [p]Have fun and enjoy! Take LOTS of pics, before, during dough, during rise, during prep, just as it goes on the egg, and especially when it comes off.[p]Banker John[p]

Banker John

OR - you could stop at Publix (near El Cap's) in Norhteast Shopping center on your way home and pick up a few dough balls. Divide the dough and let it rise for about 2-3 hours at room temp before working the dough. While you are there, they can slice the mozz in the deli![p]Send PIX please![p]Banker John

2bossy!

Banker John,
Hey! that is what we usually do, however...the dough does not roll nicely like yours, it always rebounds back to normal size and truly never ends up round!!!UGH!!! I think I need another class, I believe a mini egg fest is in order?!?!? I think I'll try the previously sent recipe this time. Thanks for your help! I'll let you know and send pictures (if they turn out) Missy

Banker John

Missy,[p]If/when you buy the dough from Publix, be sure to let it come to room temp. I usually let it sit about 2-3 hours on the counter. This extra time will make the dough much more workable. In my opinion, the publix dough does not have enough gluten, making the dough a little more difficult to work. To get the enzymes working inthe dough, it needs to proof longer and rest longer. [p]If you have the time, make the dough yourself with the vital wheat gluten. You will be much more happy with the dough. If you make it, it is very important to keep the dough in the fridge for 24 hours... the time in the fridge allows the enzymes to work in the dough to give the proper consistency and workability.[p]Great luck to ya sis![p]an impromptu egg cook? Heck ya, perhaps a camping trip with traveling eggs? At the north end of the Suncoast Parkway, about 15 miles, there is a little known state campground (Holder Mine/Mutual Mine) that is in the Withlacoochee state forest. We stay there quite a bit because it is quiet and we can have camp fires (actually HUGE bonfires).[p]Banker John

2bossy!

Banker John,
Thanks for the recipe, unfortunately we won't have this delicious dough recipe today as I am just getting back to reading/printing it, so off to publix I go! DARN IT!
However we did an all night porkbutt Friday and YUMMY we going to try a BBQ Pork Pizza! will send pix! Have a happy SUnday! Missy