Big Batch Of Refrigerator Dough
Make-ahead dough to use several times within two weeks. See my Blog for full recipe: Visit Melissa Witts channel for yummy country cooking. Visit Rick's Youtube channel for some exciting classic and modern faire. Visit Cooking with Avoir for a taste of the world's cuisine.
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Homemade Storable Pizza Crust(Dough) No yeast No Oven Recipe By Food Fusion
The most challenging and time taking part of Pizza is always the dough, we just made it easy for you to make and store it at home without oven and enjoy freshly baked pizza within minuets. #HappyCookingToYou #FoodFusion
Written Recipe:
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Homemade Storable Pizza Crust (Dough)
Recipe in English:
Ingredients:
-Maida (All-purpose flour) sifted2 Cups
-Namak (Salt) ½ tsp or to taste
-Baking powder ½ tsp
-Baking soda 1 tsp
-Dahi (Yogurt) whisked 1 Cup
-Cooking oil 2 tbs
-Pizza sauce as required
-Mozzarella cheese grated
-Cheddar cheese grated
-Dried oregano
-Lal mirch (Red chilli) crushed
-Pepperoni or Cooked chicken or add your favorite pizza toppings
Directions:
-In a bowl,add all-purpose flour,salt,baking powder,baking soda and mix well.
-Add yogurt,mix well and knead until soft dough is formed.
-Add cooking oil and knead dough again,cover and proof it for 20 minutes.
-Sprinkle dry flour and knead dough again until smooth then cut into 3 parts.
-Take one part and make a ball,sprinkle dry flour and roll out with the help of rolling pin.
-Heat griddle,place butter paper and sprinkle dry flour,place pizza base and prick with fork,cover and cook on low flame for 4-5 minutes then turn and cook for 1-2 minutes (makes 3).
How to Store Pizza Crust/Base:
-On working surface,place cooked pizza base,cover and let it cool.
-Can be stored in refrigerator for up to 1 week (zip lock).
How to Assemble Pizza:
-On cooked pizza base,add & spread pizza sauce,mozzarella cheese,cheddar cheese,dried oregano,red chilli crushed and pepperoni/cooked chicken or add your favorite pizza toppings.
-On griddle,place butter paper,cover and preheat for 2 minutes.
-Place pizza,cover and cook on low flame until cheese melts (3 minutes).
Recipe in Urdu:
Ajza:
-Maida (All-purpose flour) sifted2 Cups
-Namak (Salt) ½ tsp or to taste
-Baking powder ½ tsp
-Baking soda 1 tsp
-Dahi (Yogurt) whisked 1 Cup
-Cooking oil 2 tbs
-Pizza sauce as required
-Mozzarella cheese grated
-Cheddar cheese grated
-Dried oregano
-Lal mirch (Red chilli) crushed
-Pepperoni or Cooked chicken or add your favorite pizza toppings
Directions:
-Bowl mein maida,namak,baking powder aur baking soda dal ker ache tarhan mix karein.
-Dahi dal ker ache tarhan mix karein aur ghond ker soft dough tayyar ker lein.
-Cooking oil dal ker dough ko dubara ghond lein aur dhak ker 20 minutes proof hunay kliya rakh dein.
-Maida chirak dein aur dough ko smooth hunay tak dubara ghond lein aur 3 parts mein cut ker lein.
-Ek part lein aur ball bana lein,maida chirak dein aur rolling pin ki madad sa bail lein.
-Tawa garam karein aur butter paper rakh ker maida chirak dein aur pizza base rakh ker fork sa prick ker lein aur dhak ker halki ancch per 4-5 minutes kliya paka lein phir flip karein aur 1-2 minutes kliya paka lein (makes 3).
How to Store Pizza Crust/Base:
-Working surface per cooked pizza base rakh dein aur dhak ker thanda ker lein.
-1 week tak refrigerator mein store ker saktay han (zip lock).
How to Assemble Pizza:
-Cooked pizza base per pizza sauce dal ker pheela lein,mozzarella cheese,cheddar cheese,dried oregano,lal mirch crushed aur peperoni/cooked chicken or apni pasand ki favorite pizza toppings dal dein.
-Tawa per butter paper rakh ker dhak dein aur 2 minutes kliya preheat ker lein.
-Pizza rakh ker dhak dein aur halki ancch per cheese melt hunay tak paka lein (3 minutes).
Brioche Donuts + How to Tell When Your Dough Is Fully Proofed
Brioche Donuts (yield: 12 - 18 donuts)
1/2 c (113g) whole milk
1/4 c (57g) water
2.25 tsp (7g) instant yeast
3.5 c (490g) bread flour
1/3 c (67g) sugar
4 eggs
2 tsp (12g) fine salt
8 oz (113g) butter, softened
1. Add the milk, water, and yeast to a mixing bowl. Let the yeast dissolve for a couple minutes before adding all the remaining ingredients except for the butter.
2. Mix the dough on low speed until it comes together.
3. Turn the speed up to medium-low and mix until the dough has medium gluten development (about 6 minutes).
4. Add chunks of butter a tablespoon or two at a time to the dough while mixing. Wait until the butter is incorporated before adding the next piece.
5. Once all the butter has been added, remove the dough from the bowl and add to a lightly greased sheet pan.
6. Let the dough rise for 30 minutes before giving the dough a fold (bring the bottom of the dough to the middle, top to middle, left to middle, right to middle, and then flip over).
7. Let the dough rise 30 more minutes before wrapping in plastic and placing it in the fridge overnight.
8. The next day, remove the dough from the fridge and roll into a rectangle roughly 1/4in (6mm) thick.
9. Cut the donuts with a 2in (5cm) ring cutter and place onto a sheet pan lined with lightly greased parchment paper.
10. Let the dough rise roughly 1 hour or until fully proofed.
11. Fry the donuts in 350F (177C) oil for roughly 60-75 seconds per side or until golden brown.
12. Remove from the oil and let drain on paper towels before filling.
Vanilla Pastry Cream
12 oz (341g) milk
2 tbsp (25g) sugar
1/2 tsp (3g) fine salt
4 egg yolks
3 tbsp (21g) cornstarch
1/4 c (50g) sugar
1 oz (28g) butter
1 tsp vanilla
1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Return everything to the pot and cook on medium heat until thickened.
5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool.
7. Stir with spatula to loosen when ready to use.
Crunchy Shell
1c (200g) sugar
1/4 c water
1. Mix the sugar and water in a medium size pot and set over medium heat.
2. Let the sugar cook untouched until it reaches a light amber color. Remove from the heat.
Perfect Dough with this trick
By rounding up your dough you will always make the perfect dough.
You can read more about the full process including the scientific explanation here:
The Ultimate Flaky Pastry Dough in 30 Minutes
Flaky Pastry Dough
Recipe Description: It's SUPER flaky! So great for savory hand pie or berry tarts! Plus, it only takes 30 minutes to make. This is my go-to recipe, for sure!
Ingredients:
- 4 ounces unsalted butter, cut into 1/2-inch cubes
- 1 1/2 cups (6.75 ounces by weight) unbleached all-purpose flour, plus more for dusting
- 1/2 tsp kosher salt
- 1/4 cup ice water
Recipe Link:
Product Links
Metal Scraper:
Plastic Scraper:
Food Scale:
French Rolling Pin:
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THIS EASY BREAD DOUGH WILL LAST YOU 2 WEEKS IN THE FRIDGE! I'M NOT JOKING!
This easy soft delicious Focaccia is the perfect recipe to make with Refrigerator Dough. Make your own traditional, Pugliese or even grated cheese Italian focaccia. It's wonderful on its own, as a side dish or even as a snack.
REFRIGERATOR BREAD DOUGH:
INGREDIENTS:
6 ½ cups all purpose flour
1 tablespoon salt
1 ½ tablespoons active dry yeast
3 cups lukewarm water (100-105F / 40C)
REFRIGERATOR DOUGH FOCACCIA:
INGREDIENTS:
1 pound refrigerator dough
EXTRAS
2-3 tablespoons olive oil
1-2 tablespoons chopped fresh rosemary
½-1 teaspoon oregano (optional)
1-2 teaspoons rock salt
8-10 cherry or grape tomatoes (halved)
8-10 pitted olives (halved)
¼-½ cup grated firm mozzarella (gruyere or provolone)
ENJOY!
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