Tuesday, September 02, 2014

Pizza Dough

Ready top pop into the oven

Mmm lunch is ready

Slicing a piece

So the last time I tried to made pizza, I used all the dough and it was soo think. It was pretty much the deepest dish pizza you can imagine. I didn't love it. When I told my friend Kristin about it, she burst out laughing and said the dough always makes enough for at least two pizzas. Woops. Last time I used the kitchen aid cookbook. This time I used Kristin's recipe and modified it/combined it with the Kitchenaid one.

It turned out much thinner and was delicious. I froze the leftover dough and will have enough to make another pizza and maybe even try out some of these ideas of 10 things to do with leftover pizza dough  that Kristin sent me ( thank you!!). She also informed me that when using frozen dough be sure to let it thaw to room temperature first.

  • 1 3/4  cups lukewarm water (105-120 F- you can use a candy thermometer for this, or just wing it) 
  • 1 1/2 teaspoon yeast, or 1 package
  • 1 1/2 teaspoon sugar
  • 1/2 tsp salt
  • 1 tablespoon olive oil
  • 4 cups flour, I used half all purpose, half whole wheat
  • cornmeal

  • Mix everything except for the flour together and let it foam a bit. 
  • Mix in the flour, knead until dough has the right consistency. I used my Kitchenaid with the hook attachment on setting number 2. If you don't have one, kneed by hand.
  • Place in a lightly greased bowl. Let it sit in warm place covered by tea towel for 2 hours or so. It will roughly double in size.
  • Preheat oven to 450F
  • Punch down dough.
  • Roll out onto a lightly greased pizza pan ( sprinkled with cornmeal for an authentic look)
  • Cover with toppings- here I used tomato sauce, buffalo mozzarella, fresh basil, mozzarella and chili flakes
  • Bakes for 15-20 minutes. 
  • Enjoy! 

This was so easy. I'll never buy ready made pizza crusts again. As long as you have enough time to let the dough rise, it's easy peasy and delicious. 

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