Pizza dough with my Ankarsrum Assistent Original Stand Mixer
Website: www.cookingwitdacajun.com


Chapters:
00:00 Pizza dough with my Ankarsrum Assistent Original Stand Mixer
00:38 Assemble the ingredients
03:35 Start Mixing the ingredients
9:05 Proofing Starts
9:39 Final Proofing
9:56 Putting the Pizza Toppings on the Pizza Dough
14:40 The Pizza is baking in the oven
14:46 Check this Pizza Pan Tool out
15:06 Removing the Pizza from the oven
16:39 Cajun Pizza Cutter " The Bubba Proteus Ulu Knife" cutting the Pizza
18:53 Looking at the finished Pizza Crust
19:16 Cajun takes a bite, you can hear the crispy crust
19:40 Thanks for watching, Have a great day.


Kitchen Tools:
Ankarsrum Assistent Original Stand Mixer
Stainless Steel Mixing Bowls
Bubba Proteus Ulu Knife
Stainless Steel Pan Grabber

Ingredients:
232 grams (2 cups) King Arthur “00” Pizza Flour
.375 grams (1/8 teaspoon) of active dry yeast
2.083333 grams (1/2 teaspoon of sugar
170 grams (3/4 cup) lukewarm water (105f to 115f) 1st try 72.3f
Pizza Sauce
Pepperoni
Bacon
Cheese (I left the Cheese off)


Directions:
Step 1:
Measure out all your ingredients.

Step 2:
Add your dry ingredients to your mixer.

Step 3:
Turn your mixer on low and start incorporating the wet ingredients into the dry ingredients.

Step 4:
While the mixer is mixing make sure to scrape the side to assure all ingredients are mixed in. Mix and knead until the dough is soft and smooth (about 5 minutes at medium speed in a stand mixer).

Step 5:
Once the Pizza Dough is mixed let it proof for 12 hours or until puffy-looking. Toward the end of the rise time, preheat the oven with a baking stone or steel in it to 400°F.

Step 6:
Divide the dough in half and place each on a lightly oiled 12" rectangle pizza pan.

Step 7:
Press the dough with your hands into a thin, flat circle 12" in diameter. If the dough starts to shrink or snap back, cover and let rest for 10 minutes before continuing.

Step 8:
Spread lightly with sauce and the toppings of your choice (I used Tomato Sauce, Bacon, and Pepperoni) try not to overload the thin crust. Bake for 18 to 25 minutes, or until hot and bubbly good. Remove from the oven and serve hot. Be careful not to burn yourself.



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