Pizza dough
I made some really great pizza last week. The crust recipe I used was from the cookbook Janice gave me - "The Art and Soul of Baking." I didn't take any pictures, doh! Anyway here is the dough recipe:
Ingredients
1/4 cup warm water
2 1/4 tsp active dry yeast ot 1 3/4 tsp instant yeast
1 cup water
3 Tbsp olive oil, plus 1 Tbsp for brushing
3 1/4 cups flour
1 1/2 tsp. salt
semolina or cornmeal (I think this is if you have a pizza stone. Maybe you do, Janice)
Instructions
Pour the warm water into the bowl of the stand mixer. Don't have this. Add the yeast, whisk by hand to blend, and allow the mixture to sit for 5 to 10 minutes, until the yeast is activaes and looks creamy. Add the 1 cup water and the 3 tbsp. olive oil and whisk by hand to blend. Add the flour and salt. Knead the dough on low speed (doh) for 2 minutes, or until it comes together in a cohesive mass. Cover the bowl with plastic wrap or a lamp lint-filled (free I mean) cat hair free towel and let the dough rest for 20 minutes to allow it to fully hydrate before further kneading. Turn the mixer to medium-low and continue to knead dough until it is firm, elastic and smooth, 3 to 6 minutes.
Lightly oil a bowl, scrape the dough into it, and lightly coat thr surface of the dough with a little oil. Cover tightly with plastic wrap and let the dough rise at room temp. until doubled, 45 to 60 minutes (longer if the room is cold).
(I let mine rise in the oven which was just slightly warm)
Turn the dough out onto a lightly floured work surface. Press down on the dough firmly to expel some of the air bubbles, but don't knead the dough again or it will be too springy and difficult to shape. Divide the dough in half ot quarters if making smaller individual pizzas.
Dust the top of the dough lightly with flour, then press down with your fingers (or use a rolling pin) to flatten the dough into a disk about 12 inches in diameter. Alernatively slip your hands, knuckles up, under the dough to lift it up, then gently stretch the dough by pulling your fists apart. Rotate the dough a little each time you pull so the dough is stretched in an even circle. Brush any excess flour from the surface and underside of dough. (I didn't really do any of this...)
Now the baking instructions are for if you have a pizza stone. I think I just baked mine at 400 until it looked done..
Ingredients
1/4 cup warm water
2 1/4 tsp active dry yeast ot 1 3/4 tsp instant yeast
1 cup water
3 Tbsp olive oil, plus 1 Tbsp for brushing
3 1/4 cups flour
1 1/2 tsp. salt
semolina or cornmeal (I think this is if you have a pizza stone. Maybe you do, Janice)
Instructions
Pour the warm water into the bowl of the stand mixer. Don't have this. Add the yeast, whisk by hand to blend, and allow the mixture to sit for 5 to 10 minutes, until the yeast is activaes and looks creamy. Add the 1 cup water and the 3 tbsp. olive oil and whisk by hand to blend. Add the flour and salt. Knead the dough on low speed (doh) for 2 minutes, or until it comes together in a cohesive mass. Cover the bowl with plastic wrap or a lamp lint-filled (free I mean) cat hair free towel and let the dough rest for 20 minutes to allow it to fully hydrate before further kneading. Turn the mixer to medium-low and continue to knead dough until it is firm, elastic and smooth, 3 to 6 minutes.
Lightly oil a bowl, scrape the dough into it, and lightly coat thr surface of the dough with a little oil. Cover tightly with plastic wrap and let the dough rise at room temp. until doubled, 45 to 60 minutes (longer if the room is cold).
(I let mine rise in the oven which was just slightly warm)
Turn the dough out onto a lightly floured work surface. Press down on the dough firmly to expel some of the air bubbles, but don't knead the dough again or it will be too springy and difficult to shape. Divide the dough in half ot quarters if making smaller individual pizzas.
Dust the top of the dough lightly with flour, then press down with your fingers (or use a rolling pin) to flatten the dough into a disk about 12 inches in diameter. Alernatively slip your hands, knuckles up, under the dough to lift it up, then gently stretch the dough by pulling your fists apart. Rotate the dough a little each time you pull so the dough is stretched in an even circle. Brush any excess flour from the surface and underside of dough. (I didn't really do any of this...)
Now the baking instructions are for if you have a pizza stone. I think I just baked mine at 400 until it looked done..
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