Pizza Dough-Based Rolls

December 10, 2009

The basic recipe:

  • 2 cups flour
  • 1 1/3 tbsp olive oil
  • 1 1/2 tsp yeast
  • 2/3 cup plus 2 tbsp warm water
  • 1 tsp salt

Modifications I have attempted:

  • Letting the dough rise overnight in the refrigerator helps the flavor come together.
  • 2 tbsp olive oil, 1 tsp sugar, rose entire ball of dough in refrigerator, shaped cold dough into rolls, then final rise, 375F — some crust, crumb was decent; not as chewy or moist as I would have liked.
  • 2 tbsp olive oil, 1 tsp sugar, formed into rolls before rising overnight in refrigerator, short rising time before baking, 350F — no crust, crumb was dense and not chewy, flavor good (but couldn’t clearly detect the extra olive oil and sugar).
  • 2.5 tbsp olive oil, 0.5 tbsp sugar, entire ball in refrigerator (I let it rise too much — I think in the first hour the dough rises fast since it’s still at room temperature, so I should punch it down after 1 hour in the fridge, then leave it overnight), take out of fridge, punch down and let rise, lightly roll out, cut dough into chunks (rather than ripping and shaping with hands, so as to handle dough as little as possible to preserve gluten), dip in corn meal, proof (warmed oven and misted).  I kept the dough very wet this time, as so it was almost impossible to handle by hand — the dough is much softer.  I have a tendency to dry out the surface of the dough by adding too much flour.  I think I have a tendency not to punch down the dough sufficiently before shaping and proofing, and a tendency to overproof.

The variables:

  • oven temperature
  • number of rises
  • misting of oven and dough
  • to get a good crust, should I let the outside of the dough dry out, or should it stay wet?  what conditions cause the crust to blister?

From what I can find, the dough uses soy oil (instead of olive oil), is risen in the refrigerator at 39F for up to 12 hours, then lets chilled dough rise at room temp for 1.5 hours before dipping balls in cornmeal and baking at 375F for 15 minutes.

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