Pizza Dough: A Series

I wanted to do a series on one dough, triple batched, 3 ways, for 3 meals in one week. I made a triple batch of my pizza dough recipe on Sunday evening! Did the knead and first rise. I split the dough into three and put them into containers with lids. I put them in the refrigerator and I pulled them out one day at a time for different meals. I also liked those containers as they stack nicely in my fridge. Measure your space and make sure they will fit in yours! I love this idea, and it really helped saved some time instead of making the dough each day for different things!

So here was the menu and I'll explain how I did it as well as tips and trick if you decide to go this route! You definitely want to make the things that need more fluff and air at the beginning of the week. And the things that can be a little less bready at the end of the week.

Day 1 : French Dip Sandwiches with FM french bread

Day 2 : English Muffins & meal prepped breakfast sandwiches

Day 3: Stromboli

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Fresh Milled Pizza Dough Recipe

Ingredients:

2 cups of warm water

2 tbsp honey

1/2 TBS salt

1/3 cup olive oil

1 1/2 TBS instant yeast

4 - 4 1/2 cups of fresh milled flour (3 cups hard white wheat)

Directions:

Warm water add to your bowl. Add honey, 3 cups of flour, salt, olive oil and begin kneading with a dough hook. Add the yeast and the remaining 1 1/2 cup of flour. It will need to be sticky but pull away easily from the side of the bowl. Knead 6-8 minutes.

After the first rise, smear a little olive oil in the containers. Divide into 3 equal parts, put the lids on, and slide in the fridge.

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I'll do a post on each meal and teach you how to do this! I will also include a video series for each recipe to help with some of the more technical parts of each recipe! I want to help you simplify your week and make some delicious fresh milled meals with half the time it would normally require! I would love to do several of these series to make meal times easier! The cold ferment also helps with digestion and flavor of the grain. I wouldn't do a cold ferment past 5 days, as it really starts to develop a sour flavor and you will really struggle to get good air pockets. Okay, see you in the next post!

-Michal