Yield Makes about 1 quart Number Of Ingredients 5 Steps:
Sift first 4 ingredients into medium bowl. Place 2 cups warm water in large clean sealable container. Add dry ingredients; whisk vigorously to combine. Cover container with lid slightly ajar; let stand in warm draft-free area 24 hours. Alton Brown’s tips for using proto-dough: Afer 24 hours, you can use the proto-dough in a recipe. Or you can develop with flavor by adding a cup each of warm water and bread flour, letting it stand, uncovered, at room temperature until foamy (about 2 hours) and stashing it, covered, in the fridge for at least 3 weeks. An alcohol-rich liquid will rise to the surface every few days; just whisk it back in. “Feed” the proto-dough every time you take some to use in a recipe. For every cup taken add a cup each of water and bread flour, let foam, and return to the fridge. Proto-dough can last for years, as long as you keep taking and feeding. To use proto-dough in a regulr yeast recipe, replace the dry yeast and every cup of liquid (including dissolving liquid) with 1/2 cup of proto-dough, 5 ounces liquid, and 1/2 teaspoon instant yeast.
Time 55m Yield 6 Number Of Ingredients 8 Steps:
Mix flour and yogurt together in a large bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes. Roll out dough into a 10x14-inch rectangle. Spread with pizza sauce. Cover with pepperoni and sprinkle with cheese, leaving a 1-inch border bare on one long edge of the rectangle so dough can be sealed once it’s rolled up. Roll up rectangle starting from one long end and seal roll by brushing a bit of water on the inner edge of the dough. Place roll on a sheet of parchment paper and freeze to firm up and make the roll easier to cut, 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Slice roll into 1-inch pieces and place on the prepared baking sheet 2 inches apart, reshaping rolls if needed. Brush tops with butter and sprinkle with Parmesan cheese. Bake in the preheated oven until lightly browned, 18 to 22 minutes. Serve with marinara sauce for dipping, if desired.
More about “proto dough recipes”
Time 30m Yield 8 Number Of Ingredients 9 Steps:
Combine flour, yogurt, garlic granules, Italian seasoning, and salt in a bowl; mix to combine. Dust work surface with more flour. Transfer dough to work surface. Knead dough for 8 to 10 minutes with the palm of your hand. Add more flour (1 teaspoon at a time) as needed to keep dough from being too sticky. Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat®). Shape dough into a rounded loaf. Using a bench scraper, cut off 8 wedges of dough. Roll each wedge of dough into a rope shape and tie into knots. Place knots onto the prepared baking sheet. Bake in the preheated oven until knots are lightly browned, 10 to 12 minutes. Meanwhile, combine melted butter, oil, garlic granules, and parsley for topping in a small glass bowl. Brush mixture over the warm knots.
