Korean Job Discussion Forums

[PaperTiger]

I used this, but the dough turned out really fluffy and sweet, like cheap Korean bread. I'd really like to find a recipe that's based more on thin-crust pizza or foccaccia. Sure I could find one on my own, but I'd rather take one on recommendation than muddle through dozens of crap recipes to find a good one.

3 1/2 cups flour
1 cup warm water (between 95� and 115� F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt

Also, any suggestions about proofing times, dough thickness, and greased pans vs. flour/cornmeal would be appreciated.

[Ya-ta Boy]

The one I use makes a thick crust...it uses almost as much flour but a lot less yeast and 'sugar'. Try cutting back to 2 3/4 teaspoons (not tablespoons) of yeast and only half the honey. See what that produces.

Proofing the yeast usually only takes about 5 minutes. Put the honey, water and yeast in a cup and let it set till the top of the water is foamy. Then you are good to go.

[LateBloomer]

Both of these are from Gourmet Magazine. The first one is good and simple The second one is similar to the crusts you get in decent pizza restaurants--quite good.


PIZZA DOUGH

3/4 cup warm water (105�-115�F.)
1 1/2 teaspoons active dry yeast
2 cups unbleached all-purpose flour
1 teaspoon salt

In a measuring cup stir together water and yeast until yeast is dissolved. In a large bowl whisk together flour and salt and add yeast mixture, stirring until a soft dough forms. On a lightly floured surface knead dough until smooth and elastic, about 10 minutes.
Oil a large bowl (preferably with olive oil) and transfer dough to bowl, turning to coat. Cover bowl with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.

On a lightly floured surface flatten dough with your hands. Cut dough in half and form into 2 balls. (Dough may be made 1 day ahead to this point. Wrap balls loosely in plastic wrap and chill in a small sealable plastic bag. Return dough to room temperature before proceeding.) Dust tops of balls with flour and cover each ball with an inverted bowl large enough to allow dough to expand. Let dough rise in a warm place until doubled in bulk, about 1 hour.

Makes enough dough for two 9-inch pizzas.


Pizza Dough

1 1/2 cups warm water (110�F to 115�F)
1 1/2 tablespoons sugar
3 teaspoons active dry yeast (about 1 1/2 envelopes)
4 1/2 cups all purpose flour
4 1/2 tablespoons olive oil
2 1/4 teaspoons salt
Cornmeal (for dusting)
Nonstick vegetable oil spray

Brush large bowl with oil. Mix warm water and sugar in processor. Sprinkle yeast over; stir to dissolve. Let stand until mixture bubbles, about 10 minutes. Add flour, 4 1/2 tablespoons oil, and salt. Process 1 minute. Transfer dough to floured surface; knead until smooth, about 5 minutes. Transfer to prepared bowl, turning to coat with oil. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Sprinkle cornmeal over rimmed baking sheet. Divide dough into 6 equal portions; roll each into ball. Space dough balls evenly on baking sheet. Lightly spray large sheet of plastic wrap with nonstick spray; place over dough, sprayed side down. Refrigerate 1 hour before rolling and baking.

Makes 6 crusts.