Pizza dough (easier than you would think)
This is one of the most forgiving doughs I know - you can let it rise all day or not at all. You can add too much flour and it still comes out yummy. It's a hard one to mess up. The only thing messy about this recipe is that the quantities are difficult. It takes 1 package of yeast to make a pizza and a half. It can be stretched to two pizzas but halving the recipe seems to leave me a little short for a nice size pizza. This recipe I feel comfortably makes a pizza and a half.- 1 package of yeast
- 1 1/4 cups warm water
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 3 1/2 cups flour
- 1 teaspoon salt
- Dissolve the yeast and sugar in the warm water for about 5 minutes (until a little foamy).
- Add the oil.
- Then add the flour and the salt (I just add the flour then shake the salt right on top. I don't measure the salt and probably never put close to a teaspoon in).
- Mix and knead. Knead until it looks elastic and all the same color (you can't see the flour). It's probably a few minutes. It's a very forgiving recipe so you can kneed for 2 minutes or 5 and it will still work out.
- Let rise (or not)
- Oil the pizza stone (a little bit of oil prevents sticking)
- Roll out. Pizza dough is a bit tough to roll. To save time I will sometimes roll it right on the pizza stone. If you flip it while rolling it - it will stop snapping back into its ball shape.
- Add the sauce (we use jarred spaghetti sauce - the same that we add to our spaghetti) and spread with the back of a spoon.
- Add toppings (bacon, pepperoni, tomato, pineapple - whatever you like!)
- Add the cheese. I recommend grating your own mozzarella instead of buying the pre-grated. The taste difference is worth it!
- Cook for 10-15 minutes at 500 degrees. It's ready when the crust is browning and the cheese is melted and browning a bit too.
Enjoy!
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