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Tuesday, December 13, 2011

Recipe: Pizza Dough

Another Norton Household fav:

This is a delish recipe that we use alot for pizza dough.
I got this recipe from a website called Annies-Eats.com
I usually make a couple batches and freeze it all until we are ready to use it.
{I’ve made some of my own notes in red}

Basic Pizza Dough
½ cup warm water
2 ¼ tsp instant yeast
4 cups (22oz) bread flour, plus more for dusting
1 ½ tsp salt
1 ¼ cup water, at room temp
2 tbs extra virgin olive oil

Directions:
                Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. (I don’t have a stand mixer just yet, so I use my hand mixer. Works out just fine). Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1 ½-2 hours.
               
Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough unto a smooth round ball. (If freezing the dough, wrap each ball in tightly sealed plastic wrap then place in freezer bag and freeze at this point). Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500 degrees for at least 30 minutes. (we don’t have a pizza oven or stone, darn it. But a pizza pan works just fine!) Transfer the dough to your shaping surface, lightly sprinkle with corn meal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until crust is golden brown, and cheese is bubbling, 8-12 minutes.

** If you froze it, just take it out of the freezer in the morning and place in refrigerator the day you plan to use it. 


1 comment:

  1. Yummm! This was delicious, thank you. I also tried it without yeast and here is how it turned out http://tastymediterranean.blogspot.co.uk/2012/09/no-yeast-pizza.html

    ReplyDelete