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Watch Chef Billy Parisi "fix" some pizza dough for Mark, from Columbia, Missouri. Mark said his pizza dough was too sticky ...
and would not rise. If you have a recipe you feel needs some "fixing" feel to submit it to email@example.com or simply visit www.fixmyrecipe.com to submit it.
Tags:How to Cook Pizza Dough,baking pizza,Chef Billy Parisi,dough,fixmyrecipe.com,Italian food,pizza,pizza dough,Pizza recipe
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Thanks for stopping by fixmyrecipe.com, I’m Chef Billy Parisi, our new fix goes to Mark of Columbia, Missouri. Pizza dough said it’s sticky; it’s just not rising, all sorts of problems, don’t worry Mark, we got you covered. Mark, first things first, let’s add in our AP flour, kind of chewy too, I actually leave it in the refrigerator right before I make it. Add in our yeast and our salt of course, you’ll need a flavor from that and we are going to put it right on our mixer. Alright Mark, we just want our dry ingredients to be combined; now we’re going to slowly add in our extra virgin olive oil and our very cold water. Mark, you can mix this by hand or in a mixer, I just figured that so many people like kitchen aids these days, we’re going to use this. After it is combined, using the paddle, we’re going to take it off and use this hook and further beat it for another 5 to 7 minutes. After beating that dough for about 6 minutes using that hook, what we’re going to do is we’re going to olive oil up a plastic bag, put it inside; let that yeast get a chance to breathe. Keep it in a dry, warm place; what better place in the microwave, don’t forget, leave it off. As you can see Mark, our dough has definitely expanded as about twice the size of what before we put it in there. We only need probably half of this dough so we can put the other half in a Ziploc and hold it either in the freezer or the fridge depends on when you want to eat it. I just want to work it just a little bit, it has been in that bag for almost an hour, but you can just see, I mean, this stuff is just really stretch, it’s awesome. Alright Mark, you can see that our dough is nice and circle, it’s nice and flat but it needs to stretch a little farther. Now, it’s been a while since I’ve done what I’m about to do and let’s see if I can do it hopefully like my grandparents’ proud from their motherland, ready, ready; just want to stretch it out, here we go, oh see? Perfect, you don’t really need to go any farther than that; you can see it sort of stretches out beautifully when you do that. Pizza is all about beautiful shapes at by any means, well look, look how nice it’s stretched, really simple, really quick. Now, we are going to par bake this before you make your pizza so through 425, about 10 or 15 minutes, don’t forget to lay some cornmeal down. Alright Mark, it really only takes 10 minutes on 425 to par bake our crust. Notice that isn’t brown but after you put your sauce and you’re cheating your tomato sauce, it’s going to be perfect. Also notice it did rise and a big contributor to that is the yeast, throw all that baking powder away, try using yeast, it’s going to be just perfect for you. Mark, thanks for writing and we really appreciate it, I hope you enjoy this crust as much as I do, I’m going to make a quick pizza and I’m going to tear this thing apart. Be sure to come back tomorrow and check out our new feature fix of the day.