Pizza Dough

Slowly but surely I am finding myself making more things I used to buy premade. After trying this recipe out in my baking class, I felt it was totally easy enough to do at home. Be warned though! It opened a Pandora’s box of pizza making at our house. We’ve been making pizza just about weekly since first trying out this dough.

Give it a try! It would make great dough for calzones too!

Pizza Dough
Source: On Cooking 5th Edition
*Makes 1 Large or 8 Individual pizzas

1 Tablespoon Active Dry Yeast
2 fl. oz warm water
14 oz bread flour
6 fl. oz cool water
1 teaspoon salt
2 Tablespoons olive oil
1 Tablespoon honey

1. Stir the yeast into the warm water to dissolve. Add the flour.
2. Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes.
3. Place the dough in a lightly greased bowl and cover. Allow the dough to ferment in a warm place for 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped refrigerated for up to 2 days.
4. On a lightly floured surface, roll the dough into one large round (or into thin individual rounds), and top as desired. Bake at 400 F until crisp and golden brown, approximately 8-12 minutes.

**NOTE: If you plan on topping your pizza “heavily”, use a fork to poke a few holes in the crust and brush with a little olive oil, pre-bake 3-5 minutes before putting on your sauce or toppings. The pizza dough will not change color but it will start to firm up, so that your crust won’t be soggy. If you get any major bubbles in the crust, just carefully pop them with a fork. Then top as desired and bake for remainder of time (or until cheese is bubbly and toppings are cooked as needed).

Not exactly a pretty pizza but the hubby likes lots of pepperoni and hot peppers. Here’s one of our many pizzas…

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