EVOO Fridge DoughMake on Drop
I created this recipe for the Cobram Long Table Lunch at Harvest 2018 that I was lucky enough to bring 8 Insider Club members to. We did have fun! No doubt about it. This dough is amazing and is better when left in the fridge longer. It is easy to roll and use when it is cold, so don’t worry about bringing it to room temperature before rolling it for whatever purpose you end up using it for. I loved it for the flat bread we made (recipe coming soon) and it would also be perfect for pizza dough or gozleme or even a sort of naan if you wanted. Ah-mazing.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 660 Grams water
- 15 Grams dry active yeast
- 1 Tablespoon sugar
- 1 Kilo bakers flour (plus some more)
- 75 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch Pink Salt Flakes BUY
Place water, yeast and sugar into the Thermomix bowl and warm 2 min/37°C/speed 1. Allow mixture to sit in the bowl until it starts bubbling.
Add all remaining ingredients and blend 10 sec/speed 6.
Knead 3 min/Interval. If the dough is just too wet, add another 50 g flour and continue kneading.
Tip dough out into a large oiled bowl and cover with a cloth.
Allow dough to double in size (at least 2 hours) and then allow it to keep rising until it deflates and flattens.
Transfer into a container with a lid and refrigerate until use. You can use this dough for up to 2 weeks. It is easier to handle when cold.
This dough can be used for flat breads, pizza bases or gozleme.