Easy Artisan Dough Recipes

5-MINUTE ARTISAN PIZZA DOUGH

Steps:

• Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
• Measure the flour using a "swoop and sweep" method. Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
• Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
• Cover with a non-airtight lid.
• Allow to rise at room temperature for 2 hours.
• DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible. A reduction in gas will make your pizzas and flatbreads dense.
• Refrigerate and use over the next 14 days. Refigerate at least 3 hours before using.
• On Pizza Day.
• 30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
• Prepare and organize your toppings.
• Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
• Pull up and cut off a 1/2 pound (orange-size) piece of dough.
• Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
• Sprinkle your work area with a little flour. Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8" thick and 12" wide.
• Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
• Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
• Check for doneness after 8-10 minutes - it may take a few minutes longer. Turn the pizza around if the one side is browning faster than the other.
• Allow to cool slightly on a wire rack.

ARTISAN BREAD DOUGH RECIPE

Steps:

• Mix the dough: In a cup combine room temperature water and yeast, stir to combine. Set aside.In a large bowl combine flour and salt, then stir to combine. Add the yeast and water mixture and using a firm spatula stir until a shaggy dough forms. Use your hands to knead to mix the dough together for 2-3 minutes, to ensure that yeast and salt are evenly distributed.
• 1st rest & fold:Cover the dough with a tea towel and allow to rest for 30-60 minutes at room temperature. Now, wet your hands and grab the edge of the dough and pull it up until it stretches but before it starts to tear, then fold it over. Continue going around the dough stretching and folding it until the dough no longer allows you to stretch or pull at it easily like it did when you started. Quickly turn the dough over, folded side down. The dough should be smoother than when you started, but still have some roughness to it. Visual: The folded dough will pool back into the rest of the dough easily.
• 2nd rest and fold:Cover the dough again and rest for 30-60 minutes. Repeat the stretch and fold method described in step 2 with wet hands, then turn the dough folds side down. Visual: The dough will be even smoother then after the first fold.
• 3rd rest and fold: Cover and rest the dough one final time for 30-60 minutes, followed by stretching and folding once again. Turn the dough folds side down. Visual: The dough should have a smooth surface and each fold should have visible ridges, without pooling back into the rest of the dough quickly.
• Proof:Cover the dough with a tea towel and allow to proof at room temperature for about 12-18 hours or until it's almost doubled in size.
• Cold fermentation: transfer the risen dough into the refrigerator and leave it in the fridge for 12 hours or up to a week. Peak flavor, aroma, and texture will be during a 3-5 day period.
• Invert onto the working surface: Remove from the fridge. Dust working surface with flour liberally. With wet hands go around the edges of the bowl with dough and loosen the dough from the bowl. Inver the bowl with dough onto a floured surface.
• Divide the dough: Using a bench scraper or knife divide the dough if needed. Flour hands and surface as needed to prevent sticking.
• Pre-shape: Flatten the dough slightly. Fold the right side towards the middle, then the left side towards the middle (envelope style). Now roll the long "envelope" tightly forming a roll. Leave to rest for at least an hour on floured surface or parchment paper until ready to bake or use.
• Use as directed in the recipe.

EASY ARTISAN GLUTEN-FREE DOUGH

Steps:

• Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
• Whisk in xanthan gum, yeast & salt.
• Lightly beat eggs in a separate bowl, add brown sugar, water, applesauce, oil & vinegar to the eggs. Whisk to combine.
• Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
• Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
• Use immediately, or refrigerate for up to 3 days before baking.
• For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
• Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C.
• Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
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