Pizza Dough Recipe from MacKenzie

[MacKenzie]

160g of bread flour

109g water

2g bread machine yeast

3.2g olive oil

2.25g salt

 

Mix ingredients. Allow to rest for 15-20 mins and then knead until the dough passed the window pane test. Let the dough double in an oiled bowl. Shape into 10-12 inch pizza by stretching, spinning or use the tips of the fingers to push the dough to make required shape, do not roll. Enjoy.

 

[tony b]

You rock! Love that everything in this recipe is by weight, including the water (and in metric!). 

[SmallBBQr]

Thanks for that!  Be giving that a try next time!  Funny how these pizza dough recipes always vary just a bit....I'm starting to think the recipe matters less than some local magic....

[ckreef]

Looks nice and airy. Will have to give this one a try soon.

Would bread machine yeast be closer to rapid rise or regular yeast?

Also what temp did you cook that at?

[MacKenzie]

ckreef, from what I've read there are 2 types of dry yeast, Regular active and Instant. The instant yeast is also known as Rapid Rise, Quick Rise and Bread Machine Yeast. However I have Quick Rise and Bread Machine Yeasts and they do not look identical to me, the granules are different sizes with the Quick Rise being the tiniest. The 3 yeasts I have are Active Dry, Bread Machine and Quick Rise, the size of granules being the biggest in the Active Dry and the smallest in the Quick Rise. Bread machine yeast also has an enhancer added, ascorbic acid so actually all Instant yeasts are not the same, they may contain the same strain of yeast but other dough enhances maybe added.

 

I found the following info on this site :

http://www.thefreshloaf.com/node/4680/yeast-dry-vs-rapid-rise

 

Active dry yeast is what most bakers have been using because it is so 
easy to store. It will keep, in its original packaging, for about a 
year at room temperature, making it a big improvement from the 
compressed yeast. However, it is the least active yeast--producing 
the least amount of gas, because of its large number of dead yeast 
cells--and must be proofed, that is, rehydrated in warm water, before 
use. It is a pain to use and a relatively large amount must be used 
for decent leavening, so often recipes with active dry yeast have a 
yeasty odor and flavor.

To improve this yeast, a new type of cooler drying process was 
invented that resulted in a yeast product that had many more viable 
cells than the active dry and a finer grain, and so did not need to 
be proofed before use. This is instant active dry yeast.

Rather than call this yeast by its name--instant active dry 
yeast--which is admittedly a mouthful, the yeast companies all use a 
unique trademarked name for their product. Fleischmann's calls their 
instant yeast RapidRise, and they also market an instant yeast with 
ascorbic acid included as an improver called Bread Machine 
yeast. Red Star calls their instant yeast Quick-Rise yeast. SAF 
calls their yeast Perfect Rise.

All these yeasts have continued to be marketed in the three-envelope 
strips, with 7 grams yeast. However, because the yeast has more 
viable cells, less needs to be used to produce the same leavening 
action as the old active dry yeast. Thus, the yeast appears to act 
faster. What home bakers need to know is that they just need to use 
slightly less yeast when converting between recipes calling for 
active dry yeast to recipes calling for instant yeast, usually about 
8% less. For instance, while 1 teaspoon of active dry yeast can 
leaven about 1 pound of flour for ordinary bread recipes, 3/4 
teaspoon instant yeast is sufficient. Yeast amounts can and should 
be adjusted according to temperature and time.