Sunday, June 27, 2010

Pizza Dough

This makes one pizza, the size of a pampered chef pizza stone
I double the recipe for my family of 6


2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
1 teaspoon instant yeast (can use rapid rise)

2 cups bread flour
2 teaspoons olive oil
Olive oil, for the pizza crust
Corn Meal, for dusting the pizza stone


Place the first 5 ingredients into your mixer with the paddle attachment. Let sit a min to let yeast activate.
Add one cup of flour, mix, then switch to dough hook
Add the rest of the flour one cup at a time until smooth consistency.

You can let the dough knead in the mixer or by hand. ( I prefer by hand) Watch for the window pain to check if kneading is done.

Now place dough in glass bowl, take the tsp. olive oil and rub over dough, cover with plastic wrap and place in fridge for 24 hours. Then dump dough out onto table and let sit a min, covered with towel. Then roll out.

If you choose NOT to wait 24 hours keep on going- it will still be yummy.

If you have doubled the recipe split your dough, and then roll out to pan size.
Brush stone with olive oil and corn meal, place dough on stone. Roll edge for the crust then brush with olive oil.
Top your pizza
Bake 450 on lowest rack until nice a brown
Take out and slide off the stone, let sit for 5 min. before slicing.

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