Name: Buttermilk English Muffins by Patrick Ryan
Total time: 30 min
Yield: 12
Ingredients: 500g strong white flour; 10g sea salt; 1 tbsp of honey; 10g fresh yeast or 1 tsp of dried yeast; 325g buttermilk; 50g diced butter

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Pizza Kebab by Patrick Ryan

Serves: --

Chef: Patrick Ryan

Mealtime: Main

Type: Breads

Machine: Mixer

Total time (min.): --

This is my go-to pizza dough recipe. A dough that is jam packed full of flavour that only gets better and better over time. Once made the dough can be held for 72 hours allowing you enjoying delicious pizzas day after day. However today I am using this dough to make a pizza kebab sandwich. For this recipe we are using a preferment known as a poolish. The poolish which needs to be made the day before you plan your final dough really introduces so much flavour to the final dough and for me takes it to the next level. For the poolish you will need

Poolish
250 flour
250 water
3 yeast

Simply combine all the ingredients, place into a clean bowl, cover with clingfilm and ferment overnight in the fridge. The poolish should be made the day before you intend to make the final dough.

Ingredients

Pizza/kebab Dough

500 poolish
400 Flour
200 water
2 yeast
10 salt

Tools

Chef Baker XL

Method

For the final dough combine all the ingredients in a bowl of a mixer and knead on a slow speed for 5 to 6 minutes. Increase the speed and mix for a further 2 minutes. Transfer the dough to a clean oiled bowl and cover. This dough has great flexibility when it comes to proving depending on when you want to make pizzas. For me I prefer the 2nd option, but a lot will depend on your timeline

Proving options

1 – Ambient prove 8-10 hours knock back scale to 220g Prove for a 1 hour before shaping and cooking
2- Cold prove up to 72 hours in a fridge, knock back scale to 220g prove for a further 2 hours to 2 ½ hours before shaping and cooking.

Depending on what option you have gone for in terms of proving, knock the dough back portion to approximately 220g and roll into dough balls. Arrange evenly spaced on a tray and allow to prove again.
If using a pizza oven preheat the oven to approximately 450c alternatively if using domestic oven set the oven to its hottest setting. Place into the oven a large flat baking tray turned upside down and allow it to heat. You will use the surface of the baking tray to bake your pizza base. If you have a pizza stone, please feel free to use it instead.
To shape the pizza base. Transfer one of the rolled dough balls to a nicely floured work counter. I suggest using a combination of flour and semolina when shaping the pizza base. Using your fingertips flatten out the dough. Gently moving the dough from one hand to another stretch and shape the dough to the desired size. Alternatively using a rolling pin is no problem, Transfer the pizza base onto a wooden chopping board dusted with semolina. The board will be used to slide the pizza base directly onto the preheated baking tray/pizza stone in your oven.
We are using this dough to create a pizza kebab so rather than applying pizza sauce brush the surface of the dough with olive oil. Fold the dough in half like a calzone. Brushing the surface of dough with olive oil will prevent the dough from sticking together and allow it to be opened back up late. Using a floured peel transfer the dough to the preheated oven.
Bake until cooked. About 2 minutes
Remove the baked dough, allow to cool slightly, open up the folded dough and fill like a kebab