We hadn't made home-made pizza in a while, so it was time for another one! We tried a new recipe from Cuisine at Home with artichokes, olives, Parmesan cheese and more! Such a great summer pizza. And Nate made his classic pizza dough that always turns out so well.
2 comments:
Nate, willing to share your dough recipe???
Giving credit where credit is due, this is actually Matty's recipe, but here 'tis:
1 c warm water
1/4 c olive oil
1 Tb brown sugar
1 Tb yeast
1 1/2 - 4 c flour
1 tsp salt
Mix the water, olive oil, brown sugar and yeast together in a bowl while slowly adding flour (I usually just mix with a fork and also tend to add other ingredients i.e. honey, pizza-y spices, etc...). When you've added ~1/2 c flour you can mix in the salt (you don't want the salt and yeast together in the initial mixture). When it starts getting tough to stir, dump it out onto a generously floured counter top and knead away. Keep adding flour as necessary, but still in small amounts. When the dough no longer rips apart as you knead it, it's ready to rise. I toss it in the bowl and cover it with a towel.
When the dough has risen a decent amount (usually up to the towel) I take it out and knead it again. You can add flour if necessary, but shouldn't need anything more than what it takes to lightly cover the counter. I repeat this process at least twice.
Now for the pizza dough part: The above mixture makes two ~12 inch relatively thin crust pizzas. Roll the dough out as evenly as possible although patchwork can be done. I usually try to roll it out such that it overlaps the pizza pan by at least an inch on all surfaces (not too much though as it's going to stretch a little when you pick it up). To help the bottom of the crust become crisp during cooking (and not stick) I sprinkle the pan with corn meal and olive oil and spread with my hands to cover the entire pan. The trick to picking up the dough was taught to me by Domi's Pa. Take one edge of the flattened dough and wrap it around your rolling pin until it nearly comes back into contact with the dough (think a semi unraveled swiss cake roll). This allows you to easily pick the dough up off the counter and place in your prepared pizza pan.
Boom. Yowsa, that description was way longer than it had to be, but it's a much more enjoyable experience than buying pre-made dough or *gasp* calling Domino's... eck
Post a Comment