pizza

{Recipe} Homemade Pizza Dough

by Sally on October 26, 2012

This is a guest post and recipe by my friend Citizen MomOn a recent visit to her house, I tried her homemade pizza and knew it would be a hit with my kids. The crust was thin and soft — the kind you can slice into big, floppy triangles and fold in half. And I was right: After the first bite, Henry asked, “Mom, did you order this pizza?” Success!

Yeasted doughs, especially for pizza, had always been one of those mysteries of cookery to me — some kind of kitchen alchemy to which I wasn’t privy. A few early attempts at pizza dough turned out inedible and tough (certainly due to overzealous kneading) or unrisen because of old yeast or water at the wrong temperature.

Of course, going by the “even bad pizza is still pretty good” rule, we still ate it. I mean, duh.

It’s taken me months, but I finally have the recipe and techniques right where I want them. And as a bonus, Friday Night Pizza is now a “thing” in our house, something my son looks forward to helping with too.

Here’s my basic recipe (see printable version at bottom of post):

In the bowl of a standing mixer fitted with a paddle, place 1 cup bread flour, yeast, salt and sugar. Mix to combine. Add water in a slow, steady stream, and mix until you have a yeasty paste, about 2 minutes.

Replace paddle with dough hook, and scrape bottom and sides of bowl. With mixer on medium speed, add the rest of the flour. You may need to drizzle in more water here, a little bit at a time, until a nice dough ball forms. Then turn off the mixer and scrape down the bowl one more time. Add a bit more flour or water to get the right consistency — you want it to completely pull away from the sides of the bowl.

Knead with dough hook on medium-high speed about four minutes. The dough should be smooth, soft, and stretchy.

Remove dough to a bowl coated with a bit of olive oil, and turn the dough over a few times to cover with oil (this will keep it from sticking to the bowl as it rises and will help it not stick to your pan later on).

Cover with plastic, set in a warm place, and let the dough rise until doubled in size.

Gently punch dough down, then cut the dough ball in half, and let the two pieces sit another 10 minutes.

Preheat oven or gas grill to 475 degrees; the high temperature is crucial for a quick-baking, “boardwalk-style” crust. From here, the key is to handle the dough as little as possible and with a light touch.

Coat the dough ball with flour, then press it into the pan. Eschew the rolling pin — the best tools here are your two hands. Place one hand flat on the dough near the center, to keep the dough in place, then use the fingers on the other hand to stretch and move the dough in a fan shape, turning the pan as you go. (If you’re brave and want to try stretching it like they do in a pizzeria, use your knuckles and not your fingertips. Trust me.)

Top your pizza. We like sweet sausage or spinach and tomato. But my newest favorite is olive oil, arugula, red onion, pistachios, rosemary and Fontina cheese — swiped from Pizzeria Stella in Philadelphia.

Bake 8 minutes, rotating pan halfway through. Rest pizza for 2 minutes before cutting.

Citizen Mom's Pizza
Author: 
 
Yields two thin-crust,14-inch pies
Ingredients
  • 2 ¼ tsp (or 1 packet) active dry yeast
  • 2 cups bread flour
  • 1 ½ cups all-purpose or whole-wheat flour
  • 1 tsp salt
  • 2 tsp sugar
  • About 1 cup hot water (not boiling--about 115 degrees)
Instructions
  1. In bowl of standing mixer fitted with paddle, put 1 cup bread flour, yeast, salt and sugar. Mix to combine. Add water in a slow, steady stream, and mix until you have a yeasty paste, about 2 minutes.
  2. Replace paddle with dough hook, and scrape bottom and sides of bowl. With mixer on medium speed, add the rest of the flour. You may need to drizzle in more water here, a little bit at a time, until a nice dough ball forms. Then turn off the mixer and scrape down the bowl one more time.
  3. Knead with dough hook on medium-high speed about four minutes. The dough should be smooth, soft and stretchy.
  4. Remove dough to a bowl coated with a bit of olive oil, and turn the dough over a few times to coat with the oil. Cover with plastic, set in a warm place, and let the dough rise until doubled in size.
  5. Gently punch dough down, then cut the dough ball in half, and let the two pieces sit another 10 minutes.
  6. Preheat oven or gas grill to 475 degrees.
  7. Coat dough ball with flour, then press into the pan. Add toppings.
  8. Bake 8 minutes, turning pan halfway through.
  9. Rest pizza for 2 minutes before cutting.

 

{ 3 comments }

The mind-blowing heat we’ve been experiencing has killed my desire to eat anything beyond salad and blueberries. But my family’s gotta eat, so I used the week to try three new recipes. I loved them all and thought you might too.

Bean Blondies

I heart the Meal Makover Moms because their recipes use simple ingredients and are kid-tested by their own children. I loved their Black Bean Brownies so much that I had to try their White Bean Blondies. Verdict: Thumbs up from everyone. I even took these to a potluck dinner, where no one could guess the secret ingredient.

Salmon Burgers

I got this recipe from Raise Healthy Eaters, one of my go-to blogs and a great resource for family-friendly recipes. I’m still the only one in the house who will eat salmon, but I hope these burgers will inch everyone closer to liking it. You can get the recipe here.

Grilled Pizza

I was loath to turn on the oven too much this week, so I finally tried pizza on the grill. I was inspired by Erin Chase, over at $5 Dinners. My pizza (a half-turkey-pepperoni for my husband and kids) wasn’t nearly as fancy as her’s, but I loved how crispy the crust became and how quickly it cooked. You can use any dough you like, including store-bought. I like to make my own pizza dough but let my bread machine do all the hard work (recipe below).

Bread Machine Pizza Crust
Author: 
 
Ingredients
  • ¾ cup water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup all-purpose white flour
  • 1 cup whole wheat flour
  • 2 teaspoon quick-rise or bread machine yeast
Instructions
  1. Add ingredients to the bread machine pan in the order that they’re listed. Select the “DOUGH” cycle on your machine.
  2. When it’s done, take it out and let it sit on a lightly floured surface, covered with plastic wrap, for about 5 minutes.
  3. Roll out dough on a well-floured cutting board or baking sheet.

If you’re grilling your pizza, make sure there’s enough flour under the crust when rolling it that it will easily slide off the baking sheet and onto the grill. You can add your toppings before or after placing the crust on the grill (I grilled my crust first, flipping to get each side crispy, then added the toppings and let it cook until the cheese was melted and gooey).

Have you tried any new recipes this summer?

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