Starbucks Espresso Pizza Dough Recipe – Baking Metal ®

When you’ve got been following us for some time, hopefully, you might have mastered our 72-hour dough recipe. We prefer to name that our Grasp Dough. We particularly love the lengthy fermentation time, we discover it preferrred for taste.

With the grasp dough in thoughts, as we speak we’re going to attempt an alternate liquid. We’re going to substitute the water for Starbucks coffee. The substitution is de facto easy. As an alternative of 1 1/2 cups of water, we’re going to use Starbucks Espresso. Actually any espresso you drink might be superb. Simply keep in mind to pour it in at room temperature. If it’s too sizzling you could kill the yeast. Substituting espresso in your pizza dough goes to raise you to Culinary genius.

Starbucks Espresso Pizza Dough (makes 3 -4 doughs)

Components

500 grams (3 3/4 Cups) all goal flour 

12 grams (3 tsp) superb sea salt

1 gram (1/4 tsp) lively dry yeast

350 grams or 1 1/2 cups of freshly brewed espresso, room temperature

Instructions

1. In a big bowl, whisk collectively the bread flour, salt, and yeast. 

2. Slowly add the espresso, and blend with a wood spoon simply to mix. As soon as the combination is moistened, flippantly flour a countertop or massive reducing board and take away the dough from the bowl with flippantly oiled or moist palms (to discourage sticking). Knead for 3-4 minutes to take away clumps. The dough will not develop into elastic, however ought to simply type a free ball and might be very sticky.

3. Place the dough in a flippantly oiled bowl and canopy with a moist, clear kitchen towel or plastic wrap to stop it from drying out and creating a pores and skin.

4. Place on counter and let sit 12 hours at room temperature. It’ll double in measurement and you might even see bubbles forming on the floor.  Place bowl in fridge for as much as 3 days or proceed to subsequent step.

5. Flippantly flour a big reducing board or your kitchen countertop, and place the dough on it. Moist or flippantly oil your palms once more.

6. Divide dough into 3 equal parts and make your dough balls.

7. Place the dough balls into oiled cylindrical hermetic containers (deli takeaway containers are preferrred), date the containers, and place within the fridge for 48 to 96 hours.

8. Take away from fridge no less than 1 hour earlier than use to permit the dough to return to room temperature; this lets the gluten loosen up and makes the dough malleable.