Godfather's-Style Original Pan Dough
A pan dough engineered to hit the form factor of a 14-inch Godfather's original pie: bread flour at about 56% hydration with sugar, oil, and dry non-fat milk for a soft, tender crumb. The generous yeast points to a same-day or short ferment.
A pan dough engineered to hit the form factor of a 14-inch Godfather's original pie: bread flour at about 56% hydration with sugar, oil, and dry non-fat milk for a soft, tender crumb. The generous yeast points to a same-day or short ferment.
Ingredients
Method
Combine the dough ingredients and mix until smooth, then form into a ball.
Given the high yeast level, ferment as a same-day or few-hours dough rather than a long cold rise.
Generously oil a 14-inch pan and press or sheet the dough out to fill it.
Proof the panned dough in a warm, humid spot until risen to the desired level.
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