Pizza made from liquid yeast dough with proofing options (in Princess 115000)

Category: Bakery products
Pizza made from liquid yeast dough with proofing options (in Princess 115000)

Ingredients

For B-1:
For the pre-enzyme:
Liquid yeast 40 g
Wheat flour, premium 40 g
Sugar 1/3 tsp
For dough:
Pre-enzyme whole
Wheat flour, premium 100 g
Sugar 1 tsp
For the test:
Opara all
Wheat flour, premium 100 g
Salt 1/2 tsp
Sunflower oil 1 tbsp. l.

Cooking method

  • This experiment started quite by accident. After reading a whole study by Ludmila-lappl1 about liquid yeast (for which her BIGGEST THANKS), I was very interested in such a simple version of the leaven.
  • I grew liquid yeast on banana peels, dried apricots and dried apples and wanted to bake wheat bread.
  • In the evening I put a pre-enzyme. But unexpectedly in the morning, my husband brought 2 loaves from the store. I had to urgently rebuild. I decided to try making pizza dough.
  • And the experiment began. The process was so engrossing that I made pizza for 3 days in a row, each time changing something. I want to share the results with you.
  • IN 1
  • Hot dough.
  • The pre-enzyme was allowed to stand for 15 hours.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • I decided to make the dough in a sponge way.
  • (In my oven Polaris 1501 it is possible to bake and cook dough not only in one large bucket, but also in 2 small ones. I used them for this experiment.)
  • I added all the ingredients for the dough to one of the small buckets
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Has included the program "Dough". Here is the dough at the end of the program.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • After the end of the program (after 1.5 hours), I added the rest of the ingredients and switched on the “Dough” program again.
  • The gingerbread man turned out to be cute.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • After kneading, without waiting for the end of the program, took out the bun, put it in a silicone mold and put it on a proofer in a slow cooker at 30 degrees. for 1 hour 40 minutes. (HP was needed for other purposes.)
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • The dough has risen. I started making pizza from it. Since I planned to bake it in the Princess without preliminary warming up, I put a non-stick mat in the oven, and on it I was already collecting the future pizza. She kneaded and stretched the dough with a diameter of 30 cm, greased the base with vegetable oil, then sauce (tomato paste, salt + water until thick sour cream).
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • I put the filling: pieces of ham, pickles, tomatoes, a little cheese "Parisian cow". Sprinkled with Provence herbs and cheese.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Turned on the oven for 20 seconds, turned it off and left the pizza to stand for 15 minutes. Then she did the 20-second heating manipulation again and left the pizza to grow for another 10 minutes. (In my opinion, during these 25 minutes in the warmth, there were no big changes in the dough, it literally grew by a couple of mm)
  • Included bake for 17 minutes.
  • The dough was baked, but a dense crust formed from the bottom, which I don't quite like, but my men ate it with pleasure.
  • We were surprised by the large holes in the dough.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • IN 2
  • On the same day, I decided to put a new pre-enzyme to continue experimenting with pizza dough.
  • This time I decided to knead the dough and bake pizza from the first part after proofing in a warm place, and the second part to put the kneading field in the refrigerator for a day. I wanted to see how the dough would behave after the cold and whether its structure and taste would change.
  • Structure:
  • For the pre-enzyme:
  • Liquid yeast - 120 g
  • Wheat flour, premium grade - 120 g
  • Sugar - 1.5 tsp.
  • For 1 pizza dough:
  • Pre-enzyme - ½ part
  • Millet flour. a / c - 200 g
  • Water - 95 ml
  • Sugar - 1 tsp
  • Extra salt - 1 tsp.
  • Vegetable oil - 1 tbsp. l.
  • Cooking.
  • After 9 hours, the pre-enzyme had already doubled. She let him stand still, because she was busy with other things. The total standing time was 13 hours.Here's the bubble-shaped base for the test.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • I put 2 buckets of HP in front of me and measured the pre-enzyme with a spoon (one in one bucket, the other in the second). It turned out the same amount in each bucket.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Dough did not. Therefore, I added all the ingredients to each bucket at once. But I slightly changed the amount of salt.
  • The program was chosen by "Dough" (duration 1.5 hours).
  • Koloboks began to form at the very first batch.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • After the end of kneading (after 30 minutes) the dough looked like this.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • I put the dough from one of the buckets into a bowl, covered it with cling film (having made several holes in it) and put it in the refrigerator.
  • I left the contents of the 2nd bucket until the end of the program.
  • Here it is in 1 hour.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • I let the dough stand in the unplugged oven for another 30 minutes.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • She put the well-grown dough on the table and began to use it for making pizza.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • As in the previous version, I put a non-stick mat in the oven, and on it I was already collecting the future pizza. She kneaded and stretched the dough with a diameter of 30 cm, smeared the base with vegetable oil, then sauce (vol. Pasta, salt + water until thick sour cream).
  • I laid out the filling: fried minced meat with onions, pickled cucumbers, slightly thawed cherry tomatoes. Sprinkled with Provencal herbs and cheese.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Heating the oven and proofing the dough was done as in the 1st option.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Baked from a cold state for 17 minutes... After the end of the specified time, the stove was turned off and allowed to stand for 2 minutes.
  • The base has grown a little. The crust was again on the bottom. The taste of the dough is not bad at all, with a barely noticeable sweetness.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • COLD REST.
  • The dough from the 2nd bucket was proofed for almost 24 hours.
  • Here it is right after kneading before sending it to the refrigerator for proofing.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • She took it out of the refrigerator and, without removing the protective film, left the bowl by the warm stove for warming for 2 hours. The dough has grown a little more.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • I started making pizza itself.
  • This time I wanted to try baking in an already heated Princess.
  • Therefore, I put a non-stick mat on a tray d = 30 cm, and formed a pizza on it. The dough was obviously a little larger (which means it grew better in a day), so it lay in a layer of almost 1 cm. Stretching the dough, I felt large bubbles under my hands. (I can imagine how perforated buns would be if they were made from similar dough with cold proofing!)
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • The base was smeared with vegetable oil, then with sauce (vol. Pasta, salt + water until thick sour cream). I put the filling: sausages, pickles, fresh tomatoes. Sprinkled with Provencal herbs and cheese.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Left to grow up on the table for 25 minutes.
  • Then she warmed up the Princess for 5 minutes. After that, the pizza, along with the non-stick mat, was neatly placed in the heated Princess.
  • Baked for 13 minutes. I held it for another 2 minutes in a disconnected oven for ripening.
  • The dough has grown by about 2 times. It turned out to be perforated. There was no light sweetness that was in the previous version at all. There was a barely perceptible sourness. I suspect that if you do not try the dough without filling, as I did, then you will not feel anything.
  • We also really liked this option.
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Pizza made from liquid yeast dough with proofing options (in Princess 115000)
  • Bon Appetit.

The dish is designed for

For 1 pizza with a diameter of 30 cm

Note

Conclusions.

1. Dough for pizza with liquid yeast takes place.
2. You can prepare the dough in both the sponge and the non-steam way.
3. Proofing can be done not only in warmth, but also in cold.
4. The product is best baked in a preheated oven.

About taste.

My family liked all 3 options. But for them the filling is more important in pizza than the dough. I liked the splendor and perforation of the 3rd option. But for cold proofing, I will add a little more sugar (I will start by adding another ½ teaspoon), since the dough has eaten it up.
Option 2, in my opinion, almost lacked perforation, but salt / sugar, in my opinion, are the best balanced. You can try to let this already assembled pizza stand for a little longer and bake in a preheated oven.

Addition.

To be honest, I myself am cool about pizza, but both my husband and son are ready to eat it every day. Therefore, you have to bake. I limit them - I pamper once a week. I make the basis according to my own and peeped from other recipes. Just a different taste is interesting every time.
I don't know the taste of real pizza from an Italian pizzeria. So I am in no way claiming to be a pizza dough expert!

j @ ne
Shelena, Helen, how cool, right pizza research spent! It turns out that cold fermentation is good for railroad dough, only additional sugar is needed. I will definitely try to do this, I also want to start a pre-enzyme on CZ flour. Thank you !
lappl1
Shelena, Elena, thank you so much for the experiment with the railway! I am so glad that they did not disappoint and coped with their task, and in any case!
All pizzas look great! Just a couple of days ago, the girls were surprised how I got holes in my bread. And holes will always turn out if the railways are good and the dough is made correctly! Thank you very much again! Both for the recipe and for using the railway.
lappl1
Elena, embody ideas! The more the better for us!
Shelena
Lyudmila, thanks for appreciating this recipe so much. If it were not for you, your topic about liquid yeast, so clearly stated, there would not be this test and many other interesting recipes for girls.
Thank you!

Zhenya, try any of your options. I specifically described everything I did, in as much detail as possible, so that everyone could either repeat or take the recipe as a basis.
Good luck with your experiments!
Albina
Elena, test experiment
Shelena
Albina, Thank you!
Tanyulya
Lena, how I like this perforation. I would just eat a cake.
Shelena
Tanya, the holes are interesting here. I liked it the most.
And nothing prevents you from making cakes! You can take, for example, your favorite dough, replace regular yeast with liquid one and bake healthy cakes.
Loksa
Elena, I'll take it to my bookmarks! Thanks for the recipe
Shelena
Oksana, you are welcome!
Mikhaska
Lena! Such a serious and thoughtful approach!
I'll also bookmark it to try. Thank you for the detailed topic and beautiful photos!
Fofochka
ShelenaThe pizza is super. And most importantly, it fits in a cold way.
Shelena
Elena, thanks for paying attention to the recipe. Cold proofing gives you even more creative options.

Irina, thanks for stopping by and reading. Try it for health. Liquid yeast is very fun to grow. And it's even more interesting to work with them. You see how I got carried away with the pizza dough - I experimented for 3 days (to the delight of the family).

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers