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Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, paul's pizza dough. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Paul's Pizza Dough is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Paul's Pizza Dough is something which I’ve loved my whole life. They’re nice and they look wonderful.
Great recipe for Paul's Pizza Dough. Here's a dough I came up with after months of experimenting. I take one out on Thursday, put in an oiled bowl, cover with wrap and put in the refrigerator for Friday.
To get started with this recipe, we have to prepare a few components. You can have paul's pizza dough using 6 ingredients and 7 steps. Here is how you can achieve it.
Materials for making of Paul's Pizza Dough:
- Prepare 187 g Cool Water
- Take 300 g AP White Flour
- Prepare 25 g Semolina Flour
- Make ready 3/8 tsp Active Dry Yeast
- Take 1 1/4 tsp Kosher Salt (no subs as this is the correct quant. That quantity of table salt is too much
- Prepare Using a Kitchen Aid Stand Mixer
Add flour and salt and mix the dough until it is smooth and pulls away from the side of the bowl. Drizzle half of the remaining olive oil over the top of the dough. Turn the dough over in the bowl cover and allow it to rise to approximately twice it's size. (about an hour) Punch the dough down and pour out onto a lightly floured surface. Start by stretching out the dough to the desired size.
To Make Paul's Pizza Dough:
- Put all ingredients into a stand mixer with a dough hook
- Set on first or second slow speed and knead for 15 minutes. if the dough is stuck to the bottom, add a tsp at a time of white flour, or a few drops of water if dry. The dough will be moist.
- Divide into two balls by weight or one ball for 15".Wrap in oiled plastic wrap and Freeze.
- Can be used the same day. If frozen take the day before and put in an oiled bowl and cover with the plastic wrap. Put into the refrigerator for the next day.
- If making by hand just follow whatever you normally do.
Spread the ricotta cheese over the whole surface area of the stretched pizza dough. Thank you very much chef Paul for sharing this pizza dough recipe here, I usually bake my own dough for the pizzas I make, but this was a new way for me to do it, and I have to admit, I loved it. Thank you for emphasizing how important is to get the right type of flour and all the other great tips. We specialize and take pride in our Original thin crust Chicago Pizza. Our dough, sauce and ingredients are prepared daily and our cheese is freshly shredded.
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