EVOO Fridge Dough

by

Tenina Holder

POSTED November 1, 2018 (LAST UPDATED October 14, 2020)

Serves

8

Total Time

3hrs

Calories

556

This dough is pretty special. I loved it towards the end of its life in the fridge even more so make it way ahead of when you need it for best results

recipe-image

    INGREDIENTS


  • Water icon
    Water

    660 g (about 2 ¾ cups)

  • Active dried yeast icon
    Active dried yeast

    15 g (about 1 ¼ tablespoons)

  • Sugar icon
    Sugar

    1 tablespoon (about 13 g)

  • Bread flour icon
    Bread flour

    1 kg (about 8 ¼ cups)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    75 g (about ¼ cup)

  • Sea salt icon
    Sea salt

    ⅛ teaspoon

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

    METHOD


  • 1. Add water, active dried yeast and sugar to the TM5 bowl
  • 2. Heat - approx 2 min, 37°C, speed 1
  • 3. Then add bread flour, extra virgin olive oil and sea salt to the dough
  • 4. Blend - approx 10 sec, speed 6
  • 5. Knead - approx 3 min, dough
  • 6. Add extra virgin olive oil to a clean large mixing bowl generously
  • 7. Transfer dough to large mixing bowl
  • 8. Cover with kitchen towel
  • 9. Let rise - 2 hr
  • 10. Flatten
  • 11. Transfer in plastic container

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