Friday, July 24, 2009

Easy Pizza Dough!

Even I Can Make THIS Pizza Dough…

Okay, so it’s no secret around our house – my home made pizza dough’s leave something to be desired. I admit it. I’ve tried, but there always seems to be something wrong and most of the time it’s the dough. Grrrr. I don’t have to make pizza all that often, but I REALLY want to be able to make a good pizza.

Last week, I found a great App on my iPhone for the Epicurious website. While playing around the other day found an easy enough looking recipe for Pizza Dough, it sounded too delicious. I had to try it. The biggest difference from most of the recipes I have tried is the length of time the dough rises and the amount of yeast. I made it for dinner last night and for the first time EVER, I received a two thumbs up from the entire family!!! The Epicurious iPhone App is awesome!

OC Mom Chef Note: I let the dough rise an extra 30 minutes once placed on the cookie sheets, this made them super light and airy, and it was awesome! I also did not hand knead the dough, I used the hook on my Kitchen Aid mixer. Only problem with this recipe was there was a lot of rising time, so I had to be home most of the afternoon while it rose, but it was worth it!

Pizza Dough Courtesy of Epicurious
Yield: Makes 2 pounds
Active Time: 15 min
Total Time: 1 3/4 hr
Adapted from a recipe by chef Chris Bianco, of Pizzeria Bianco, in Phoenix, this dough bakes up crisp and chewy.

Ingredients
2 (1/4-ounces) packages active dry yeast
4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting
2 cups warm water (105–115&Deg;F), divided
2 teaspoons salt

Preparation
Make dough
:
Whisk together yeast, 2 tablespoons flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.

Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours.

3 comments:

JLC July 25, 2009 at 7:42 AM  

I just started making hand made bread. It does take a while to allow yeast to rise. There is a cookbook out there that speeds things along by keeping the dough in the fridge and grabbing what you 'knead' for either rolls, bread, or pizza dough. I haven't had a chance to try it yet, but I plan to buy the book and I'll let you know how it turns out. :) Enjoy your pizza!

Shaun Bey May 22, 2017 at 9:06 PM  

You have shared nice thing about the procedure to make pizza with the help of pizza machine, I love to eat pizza and I also want to make it in my home. You can buy the best quality of dough roller machine to make pizza easily in home.

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