Food recipes
Basic Pizza Dough
Basic Pizza Dough Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated wheat flour, white, all-purpose, unenriched salt, table oil, olive, salad or cooking Directions: A...
Basic Pizza Dough
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Add 3/4 cup (6 oz) hot tap water to the metal mixing bowl of a stand mixer.
Add sugar, then yeast.
Give it a stir by hand with the dough hook and leave it be for a few minutes to hydrate.
(The metal bowl will cool the water quickly to just the right temperature.)
Add the flour, salt, and the glug-glug of olive oil.
Mix slowly to incorporate dry flour, then put it on medium speed.
If it looks sticky, add a tablespoon of the bread flour.
If it looks dry and ropy, add a teaspoon or less of water.
Let it mix for at least 5-10 minutes.
It should be as smooth as a babys bottom.
Spray a pan with oil, portion dough in half, and let it rest in the fridge for a few hours.
(The dough freezes well too, but triple wrap it.)
If youre in a hurry, let it proof on the counter top.
I use a rolling pin to flatten it a bit on a floured surface, then hand-toss it for the kids and the ladies at church.
For thick crust dough, add 2 tablespoons of vegetable oil to a 9 cake tin or pie pan, and roll out a circular disc of dough.
Make sure the oil covers the bottom of the pan, then leave the dough to proof in the pan.
Makes two pizzas.
Doubling the recipe is a bit much for my mixer, but Ive increased it by half with good results.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Add 3/4 cup (6 oz) hot tap water to the metal mixing bowl of a stand mixer.
Add sugar, then yeast.
Give it a stir by hand with the dough hook and leave it be for a few minutes to hydrate.
(The metal bowl will cool the water quickly to just the right temperature.)
Add the flour, salt, and the glug-glug of olive oil.
Mix slowly to incorporate dry flour, then put it on medium speed.
If it looks sticky, add a tablespoon of the bread flour.
If it looks dry and ropy, add a teaspoon or less of water.
Let it mix for at least 5-10 minutes.
It should be as smooth as a babys bottom.
Spray a pan with oil, portion dough in half, and let it rest in the fridge for a few hours.
(The dough freezes well too, but triple wrap it.)
If youre in a hurry, let it proof on the counter top.
I use a rolling pin to flatten it a bit on a floured surface, then hand-toss it for the kids and the ladies at church.
For thick crust dough, add 2 tablespoons of vegetable oil to a 9 cake tin or pie pan, and roll out a circular disc of dough.
Make sure the oil covers the bottom of the pan, then leave the dough to proof in the pan.
Makes two pizzas.
Doubling the recipe is a bit much for my mixer, but Ive increased it by half with good results.