Food recipes
Kosher Pizza Dough
Kosher Pizza Dough
Ingredients:
1 packet yeast
1 tablespoon kosher salt
3 cups all-purpose flour
Directions:
Pizza Sauce:
1. Place the olive oil in a saucepan over medium-low heat. Add the garlic and shallot
and simmer slowly for a few minutes, until the oil becomes infused with their
flavors. Add the can of tomatoes with their juices. Add the salt and black pepper.
Add the fresh oregano, rosemary, and thyme and stir to combine.
2. Raise the heat to high and bring the mixture to a boil. When it boils, turn off the
heat.
3. Use an immersion blender to break up the tomatoes, or carefully transfer the sauce
to a blender or food processor and process briefly.
Pizza Dough:
4. Combine the warm water and sugar. Add the packet of yeast and stir. Add 1
tablespoon of kosher salt.
5. Place the flour in a food processor fitted with a dough blade. Pulse it briefly.
6. With the processor running, slowly add the yeast mixture. Note that you might not
need all of the liquid. The dough will start to form into a ball. After the ball forms,
let the machine knead the dough for another minute or so.
PIZZA TOPPINGS
Fresh mozzarella cheese
1 teaspoon dried oregano leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
Parmagiano-Reggiano cheese
7. Transfer the dough to a lightly-floured surface. Shape the dough into a round ball
by turning it in upon itself. Close off the bottom seam by twisting the dough to seal.
8. Add the 1 tablespoon olive oil to a bowl and spin the dough in the oil to coat it
evenly. Cover the dough with plastic wrap and place it someplace warm to rise
for 1 to 2 hours. The dough can also be refrigerated overnight and allowed to rise
for about an hour the next day before baking.
9. Preheat the oven (with a pizza stone in the oven) to 450°F.
10. For one pizza, break off a piece of the pizza dough, roughly the size of a softball.
Work and roll the dough on a lightly floured surface with your hands and a rolling
pin to about ¼ inch thick. Be sure to keep the shape round. If you’re adventurous,
try tossing the dough in the air and catching it on your knuckles to stretch it out.
11. Form a crust by pressing a lip around the edges. Place the dough on the heated
pizza stone.
12. Add a light coating of the tomato sauce to the dough. Add desired toppings, such
as applewood smoked bacon and red onions or bell peppers. Be creative.
Ingredients:
1 packet yeast
1 tablespoon kosher salt
3 cups all-purpose flour
Directions:
Pizza Sauce:
1. Place the olive oil in a saucepan over medium-low heat. Add the garlic and shallot
and simmer slowly for a few minutes, until the oil becomes infused with their
flavors. Add the can of tomatoes with their juices. Add the salt and black pepper.
Add the fresh oregano, rosemary, and thyme and stir to combine.
2. Raise the heat to high and bring the mixture to a boil. When it boils, turn off the
heat.
3. Use an immersion blender to break up the tomatoes, or carefully transfer the sauce
to a blender or food processor and process briefly.
Pizza Dough:
4. Combine the warm water and sugar. Add the packet of yeast and stir. Add 1
tablespoon of kosher salt.
5. Place the flour in a food processor fitted with a dough blade. Pulse it briefly.
6. With the processor running, slowly add the yeast mixture. Note that you might not
need all of the liquid. The dough will start to form into a ball. After the ball forms,
let the machine knead the dough for another minute or so.
PIZZA TOPPINGS
Fresh mozzarella cheese
1 teaspoon dried oregano leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
Parmagiano-Reggiano cheese
7. Transfer the dough to a lightly-floured surface. Shape the dough into a round ball
by turning it in upon itself. Close off the bottom seam by twisting the dough to seal.
8. Add the 1 tablespoon olive oil to a bowl and spin the dough in the oil to coat it
evenly. Cover the dough with plastic wrap and place it someplace warm to rise
for 1 to 2 hours. The dough can also be refrigerated overnight and allowed to rise
for about an hour the next day before baking.
9. Preheat the oven (with a pizza stone in the oven) to 450°F.
10. For one pizza, break off a piece of the pizza dough, roughly the size of a softball.
Work and roll the dough on a lightly floured surface with your hands and a rolling
pin to about ¼ inch thick. Be sure to keep the shape round. If you’re adventurous,
try tossing the dough in the air and catching it on your knuckles to stretch it out.
11. Form a crust by pressing a lip around the edges. Place the dough on the heated
pizza stone.
12. Add a light coating of the tomato sauce to the dough. Add desired toppings, such
as applewood smoked bacon and red onions or bell peppers. Be creative.
Printed from https://recipe.bluelayer.org/recipe/74386/kosher-pizza-dough