Monday, November 7, 2011

The Case of Pizza Dough

This dough bakes up thin, mi-crispy/mi-chewy, and redolent of yeast. I sprinkled it with 1/4 cup shredded light mozzarella and 1/8 cup grated Parmesan (per pizza), instead of the sliced bocconcini of Vegetarian Pepperoni Pizza.

Pizza Dough

1 cup very warm water (120ºF - 130ºF)
1 rounded tsp salt
1 envelope instant yeast
3 cups flour, plus more for dusting
olive oil

In a large bowl, whisk together the water, salt and yeast. Whisk in 1 cup of the flour until a loose batter forms. Stir in the remaining 2 cups flour and mix until a dough forms. You may need to add more water, up to 1/3 cup. Start kneading the dough in the bowl and then transfer to a flat surface and continue kneading for a total of 6 min. Shape the dough into a ball and transfer to a deep, oiled bowl. Turn the dough a few times until it's coated in oil. Cover the bowl with oiled plastic wrap. You can refrigerate the dough overnight at this point, or allow it to rise in a warm place (which can be your oven – heated for 5 min. at the lowest temperature – when it's cold outside and a sunny window just won't cut it) for 2 hours until doubled in size. Preheat oven to 500ºF. Punch down the dough and divide into 4 smaller balls. Shape each ball into a disk with your fingers. On a flour-dusted surface, roll each disk into a 12" circle about 1/8" thick. Lay on an oiled pizza pan (pans with ventilation holes in the bottom crisp the crust). Bake for 5 min., bottom rack. Remove from oven and poke any air bubbles with a knife. Spread with sauce, cheese, toppings...oh, the possibilities...and bake again for another 7 min. Makes 4 personal 12" pizzas.  

No comments:

Post a Comment