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So I've been fiddling with dough recipes for about 6-9 months now. Obviously, I'm also new to the forum so howdy 
My dough recipe is in it's v0.2 incarnation and is as follows:
1 1/4 c. Water (warm)
2 1/2 c. Flour (All Purpose is fine for me)
2 1/4 tsp. Active Dry Yeast
Opt. 1 tsp. Salt
Opt. 1 tbsp. Sugar
Opt. 1 tbsp. Olive Oil
1. In a large bowl put 1 1/4 cups water and add 3/4 cups Flour. Mix thoroughly and let stand for about 30 min.
2. In another bowl mix yeast, the optional salt, optional sugar and the rest of the flour, completely (thinking of it now sifting might not be a bad idea).
3. After the 30 minutes are up add the remaining dry mixture to the wet, along with the optional Olive Oil (if you're so inclined). Mix thoroughly.
4. Hand knead for about 8-10 minutes.
5. In a lightly oiled bowl let the dough rise for around 1-2 hours.
6. When rising is done you can a) use the dough or b) let is sit in the fridge covered with plastic wrap till the next day or two (which will only add to it's flavor). Enough, for me at least, to make one large pizza.
This dough has good elasticity and rise. Not huge bubbles but crisps well and is still soft inside. Not too chewey but holds it's own in the mouth. I like dough with a bit of a taste and not remind me of unfermented crackers, so I add oil, sugar and salt.
A couple of things. My next test will be the same amount in the first step with the addition of yeast and note my results. Then obviously omit the yeast in the rest of the dry. The dough ball feels nicely hydrated with this amount of flour. I don't know the weights. I'm also going to go for 3 cups flour to see where it stands.
I know that the dough basically has it's own cultures and the letting the water and flour stand is called autolyzing which creates a sourdough starter. It's blend point of 50/50. Usually you do 3/4 cups water to 2/3 cups of flour. It's also different than "proofing" which is that process of fermenting the sour dough starter to create a "sponge". Which I've heard mixed things about too.
I've also found that salt and sugar (in small amounts) don't play a very huge part in the rise of the dough. More for flavor. Perhaps I'm wrong or haven't tested it fully.
Some processes are basically 50/50 water and flour. Let stand for 30 minutes. Then add more flour and water and then the yeast. Let that stand for 30 minutes. Then add the rest of the ingredients and mix well then knead for 8-10 minutes and let rise for a good 1-2 hours.
I guess with my recipe ideas I'm trying to boost the time it takes to do everything that a good dough would be. But a good dough still does take time.
Anyways, it's a fairly simple recipe. Bake at 500 deg for around 8-10 minutes in a normal oven.
My dough recipe is in it's v0.2 incarnation and is as follows:
1 1/4 c. Water (warm)
2 1/2 c. Flour (All Purpose is fine for me)
2 1/4 tsp. Active Dry Yeast
Opt. 1 tsp. Salt
Opt. 1 tbsp. Sugar
Opt. 1 tbsp. Olive Oil
1. In a large bowl put 1 1/4 cups water and add 3/4 cups Flour. Mix thoroughly and let stand for about 30 min.
2. In another bowl mix yeast, the optional salt, optional sugar and the rest of the flour, completely (thinking of it now sifting might not be a bad idea).
3. After the 30 minutes are up add the remaining dry mixture to the wet, along with the optional Olive Oil (if you're so inclined). Mix thoroughly.
4. Hand knead for about 8-10 minutes.
5. In a lightly oiled bowl let the dough rise for around 1-2 hours.
6. When rising is done you can a) use the dough or b) let is sit in the fridge covered with plastic wrap till the next day or two (which will only add to it's flavor). Enough, for me at least, to make one large pizza.
This dough has good elasticity and rise. Not huge bubbles but crisps well and is still soft inside. Not too chewey but holds it's own in the mouth. I like dough with a bit of a taste and not remind me of unfermented crackers, so I add oil, sugar and salt.
A couple of things. My next test will be the same amount in the first step with the addition of yeast and note my results. Then obviously omit the yeast in the rest of the dry. The dough ball feels nicely hydrated with this amount of flour. I don't know the weights. I'm also going to go for 3 cups flour to see where it stands.
I know that the dough basically has it's own cultures and the letting the water and flour stand is called autolyzing which creates a sourdough starter. It's blend point of 50/50. Usually you do 3/4 cups water to 2/3 cups of flour. It's also different than "proofing" which is that process of fermenting the sour dough starter to create a "sponge". Which I've heard mixed things about too.
I've also found that salt and sugar (in small amounts) don't play a very huge part in the rise of the dough. More for flavor. Perhaps I'm wrong or haven't tested it fully.
Some processes are basically 50/50 water and flour. Let stand for 30 minutes. Then add more flour and water and then the yeast. Let that stand for 30 minutes. Then add the rest of the ingredients and mix well then knead for 8-10 minutes and let rise for a good 1-2 hours.
I guess with my recipe ideas I'm trying to boost the time it takes to do everything that a good dough would be. But a good dough still does take time.
Anyways, it's a fairly simple recipe. Bake at 500 deg for around 8-10 minutes in a normal oven.
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