My Latest Variation on a Thin Crust Dough Recipe – Bacon Grease Anyone?

Hi Ya’ll,

Just wanted to share with you my latest variation on my dough along with a new little video I shot for you the other day. Things to note in this new variation: Vital Gluten, malted syrup, bacon grease, and a rolling pin! Enjoy.

Recipe

  • 22.5 oz of flour
    • First put in 2oz of vital gluten
    • Then 20.5oz of all purpose flour
  • 1T malted syrup
  • 2tsp salt
  • 1tsp Instarise yeast
  • 2T bacon grease
  • 1.75c + 1T warm water (’bout 100 degrees)

Toss all the ingredients into your stand mixer and mix on slow ’til everything comes together – should be about 2-3 minutes. Once it looks like a chunky, cohesive mass, turn the mixer off and let the dough sit for 10-20 minutes with a nice clean shower cap over the top of the mixer bowl – many people like to put a towel over the top of the bowl, but many other people claim that the towel absorbs the moisture in the air, which isn’t great for the dough, so I like the shower cap. Reusable as well 🙂 Once at least ten minutes is up, start mixing again on slow for 15 minutes. After 15 minutes, turn the mixer off and rest for another 10-20 (remember that shower cap). Finally, pull the dough out and form 4 10oz balls and place into air tight containers (this could be tupperware, plastic bags, etc). Put the containers in the fridge and let them hang out for two to three days. After at least 48 hours, pull the dough out two hours before you plan to bake the pies. One hour before you want to eat, put your stone in the oven, crank it up as hot it will go, and let it pre-heat for the last hour. Lastly, pull your dough out onto a lightly dusted counter, flatten your ball out with your knuckles – try pushing the bubbles that have formed out to the outer rim of the dough. I’ve been playing with a rolling pin recently and liking it a lot, so grab a floured rolling pin and do some rolling out til you get a nice flat disc going. Lastly, pick it up and slap it back and forth to dust off the excess flour, toss it a few times to get that final thin stretch, then plop it on a peel, top it, and slide it in the oven. If your oven gets nice and hot, you won’t need to cook it more than five minutes or so. Enjoy!

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  1. […] Update: The tomatoes made a guest appearance in a recent video. […]


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