Tuesday, May 25, 2010

Slow Rise Baking: Pizza Dough

There is nothing better than homemade pizza. I love mine with olive oil, fresh sliced tomatoes, mozzarella and fresh basil. Grilling it as an extra crispness to the crust.

3 cups unbleached All Purpose White Flour
Generous 1 1/4 tsp table salt
1/2 tsp instant, fast rising or bread machine yeast
Scant 1 1/2 cups ice water
1 tbsp olive oil

First Rise:
1. In a large bowl, thoroughly stir together the flour, salt and yeast.
2. Vigorously stir in the water, scraping down the sides, just until thoroughly blended.
3. Stir in olive oil until evenly incorporated.
*If the mixture is too dry to mix, add in just enough water to facilitate mixing, as the dough should be firm. If the dough is soft, stir in enough flour to firm it.
4. Brush the top with olive oil, and cover bowl with plastic wrap.
Dough can be refrigerated for up to 10 hours before rising at cool room temperature for 4 to 12 hours.

Second Rise:
1. Stir the dough to deflate it.
2. Divide it in half using oiled kitchen shears. The dough portions can be used immediately, refrigerated for up to 12 hour, or frozen wrapped airtight for up to 1 month.
Each half makes one pizza.

20 minutes before baking time, place a rack on the lowest slot of the oven. Preheat to 500 degrees. Place a rimless baking sheet(or rimmed upside down)on the lowest rack.

1. Place dough portion on a oiled pizza pan or large sheet of spray coated baking parchment. Drizzle lightly with olive oil, then press and stretch the dough into an 11 1/2 to 12 inch round with oiled fingertips. If it is resistant and springs back, let it rest for a few minutes before continuing. Push dough outwards to slightly build up and thicken edges. Tent with non-stick spray coated foil and let rise for 25-45 minutes depending on whether you prefer a thin, slightly dense crust or a lighter, medium-thick one.

2. Place pizza pan with dough on the preheated baking sheet. Bake for 7 to 10 minutes or until dough begins to firm and puff up.

3. Remove from oven and spread the sauce to within 1/3" of the edge all around. Apply whatever toppings you would like. Return to the oven and bake until the top is bubbly and the edge is puffy and nicely browned, about 10 minutes longer. Transfer the pan to a wire rack and cool for 5 minutes before serving.

This got RAVE reviews from the husband..although for the future, he can easily eat a whole one by himself. I'll need to make more than one in order to have the leftovers that are so delicious.

1 comment:

  1. I am looking for dough recipe for i am planning to make my first homemade pizza. I will try your recipe and see if it will work.. Thanks for posting.

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