Acme Bread Dough
Posted: Saturday, January 24, 2009
by Peter Alfieri
Buon Appetito Providence
Look out Wolfgang Puck, Tyler Florence, and Mario Batali! I have a dough so versatile and tasty it will blow the socks right off your feet! If you're wondering if I have the cojones to call those big names out, I DO! I'm not talking about a boxing match or even a gentleman's duel. I want the "Pepsi Challenge," maybe we can even call it the "Pete Challenge." I'll keep you posted if they respond to my RSVP.
Until then, let me tell you a little bit about this recipe. In my opinion, this is the best all-around dough. I've gone through many revisions and finally concluded that the recipe you see listed performs and tastes best. It can be used for pizza, dough-boys, spinach/broccoli pies, meat/cheese calzones, flat-bread, and many more applications. Although the instructions require an electric mixer with a dough hook, it certainly can be made by hand; I'm sure that you can find many resources dedicated to doing so. This is a leavened dough which means yeast is used, some rise time may be needed depending on your needs. Whatever your needs may be, I'm sure this dough won't let you down!
Difficulty (Scale from 1-10): 3
Serves: 4-6
Yields approximately 2 pounds of dough
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
1 1/2 cup (or more) Luke warm water
1 tablespoon of granulated sugar
2 1/4 teaspoons (one package) of active dry yeast
4 cups of bread flour
2 teaspoons of salt
2 tablespoons of powdered milk
1/8 cup of canola oil
Preparation
In a small container (10-12 fluid ounce size) add one cup of luke warm water, granulated sugar, and yeast. Stir well and set aside for 15 minutes.
In a large mixer mixing bowl add flour, salt, and powdered milk. Using a dough-hook, set mixer on low and allow mixer to distribute dry ingredients evenly.
While mixer is running add canola oil and the water/yeast mixture to the dry ingredients. Allow mixer to fully combine ingredients; you may help the mixer by using a spatula to push ingredients in front of dough-hook.
If the mixture is too dry add more luke warm water until the dough forms a relatively dry ball of dough. If you add too much water you can sparingly add (while mixer is running) more flour until desired shape/form is achieved.
Remove dough from mixer and put aside.
If you are going to use the dough ASAP then you can place the dough in a covered bowl and allow to rise for 30-60 minutes.
If you plan on saving the dough for another occasion then place in a re-sealable plastic bag and store in the refrigerator or preferably the freezer.
Enjoy your dough!
Until then, let me tell you a little bit about this recipe. In my opinion, this is the best all-around dough. I've gone through many revisions and finally concluded that the recipe you see listed performs and tastes best. It can be used for pizza, dough-boys, spinach/broccoli pies, meat/cheese calzones, flat-bread, and many more applications. Although the instructions require an electric mixer with a dough hook, it certainly can be made by hand; I'm sure that you can find many resources dedicated to doing so. This is a leavened dough which means yeast is used, some rise time may be needed depending on your needs. Whatever your needs may be, I'm sure this dough won't let you down!
Difficulty (Scale from 1-10): 3
Yields approximately 2 pounds of dough
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
1 1/2 cup (or more) Luke warm water
1 tablespoon of granulated sugar
2 1/4 teaspoons (one package) of active dry yeast
4 cups of bread flour
2 teaspoons of salt
2 tablespoons of powdered milk
1/8 cup of canola oil
Preparation
In a small container (10-12 fluid ounce size) add one cup of luke warm water, granulated sugar, and yeast. Stir well and set aside for 15 minutes.
In a large mixer mixing bowl add flour, salt, and powdered milk. Using a dough-hook, set mixer on low and allow mixer to distribute dry ingredients evenly.
While mixer is running add canola oil and the water/yeast mixture to the dry ingredients. Allow mixer to fully combine ingredients; you may help the mixer by using a spatula to push ingredients in front of dough-hook.
If the mixture is too dry add more luke warm water until the dough forms a relatively dry ball of dough. If you add too much water you can sparingly add (while mixer is running) more flour until desired shape/form is achieved.
Remove dough from mixer and put aside.
If you are going to use the dough ASAP then you can place the dough in a covered bowl and allow to rise for 30-60 minutes.
If you plan on saving the dough for another occasion then place in a re-sealable plastic bag and store in the refrigerator or preferably the freezer.
Enjoy your dough!
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Top-level comments on this article: (8 total)hi peter,i'm so glad you added some writing, it was very good,and made me smile. i have your artic #1, which will feed me all other artciles, in my favorite articles.one of these days i'll be letting you know how one of your recipes came out.keep writing,my best regards,sue
This is complete self promotion. I sell land can I advertise every peice of land I own here?Mr. Akerman,Clearly, I make no profit from sharing these original dishes, my profit is the gratitude that my readers get from reading and using my recipes. I'm sorry you feel that it is self promotion, I'm not promoting my show, nor my website. Is it wrong to write an article that promotes my popularity? I think not, in fact search warp commends articles that are popular. Therfore, I can't see the spamminess you refer to.It's clear that you haven't been overburdened with an abundance of education, if you were you could respect the time, research, and experimentation involved in writing a recipe, not to mention a short description, history, or comment that preceeds it. It seems very evident that you can't give constructive criticism; out of all the great comments I get there's always someone out there that's gonna leave a bitter comment and a low rating, I guess that's you.Thanks a bunch for the one star, have a great day!
Great article Peter. Don't let criticism bother you. You are correct there are some who can never face the fact that some are as knowledgable as they are.
Men pete your are simply amazing i will try some of your directions that you left for us i hope it works, thanks man hope to see more of your articlesThx Kelechi!There are many more to come. Positive comments like yours keeps me going!Thx again!
Hi,Sounds like a good recipe. I might give it a try!
Peter,Again, you've got me hooked to try this recipe. Thanks for sharing this.
Peter,Sounds fantastic! And a good competitor for the "Pete Challenge". Thanks for sharing with us.
Pete, I would love to buy one of your cookbooks! I can imagine the pics and the personality that would accompany such great recipes. I won't use it myself, of course, I am not a cook :-), but I my son and husband would use it. I hope this is in the works!!
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