Dustin Schotsch showed how to make pizza dough at home and talked about Seasoned Sunday. The Seasoned Sunday event is Sunday, November 10 from 1pm-5pm at the Wedge Oak Farm, 3964 off Old Murfreesboro Road W Lebanon, TN. The family-friendly will feature 6 local chefs preparing dishes made from Wedge Oak Farm's pasture raised proteins over live fires throughout the property, including lamb, pork, duck and chicken. Accompanying the meal will be artisan cheeses, fresh breads, and local, seasonal vegetables. Drinks and S’mores will also be available. Tickets are $75 and can be purchased here: https://www.eventbrite.com/e/seasoned-sunday-tickets-75253351801. All proceeds go to fund and raise awareness for the Tennessee Local Food Summit, which promotes the production and consumption of healthy, local food. Follow https://twitter.com/seasonedsunday to learn more.
Yeast Pizza Dough
148 grams Bread Flour
147 grams White Wheat Flour
1.5 grams Vital Wheat Gluten
192 grams (~ 2.5 tsp) Lukewarm Water
3 grams (~ 1/10 tsp) Olive Oil
3 grams (~ 1/10 tsp) Instant Yeast
9 grams (~ 1/10 tsp) Kosher Salt
Add flours, wheat gluten, and salt in large bowl.
In a separate bowl, add water, olive oil, and yeast. Stir to combine.
Add wet ingredients to dry ingredient and mix with hands until thoroughly combined. Let rest for 15 minutes.
Lightly flour work surface and knead for 3 to 5 minutes, or until smooth. Form into large ball and place in a lightly oiled bowl or a sheet pan lined with parchment paper. Cover with plastic wrap an let rise until doubled in size, approximately 3-5 hours.
Divide dough into 2 balls and let rest for 2-3 hours before shaping pizzas.
