Meal Zeal

April 17, 2010

Pizza Dough

Filed under: Uncategorized — jenseyt @ 9:45 pm

The author says you can freeze the dough in balls rubbed with olive oil and then placed in freezer bags, but I didn’t try that this time. Though this was perfectly fine, am also interested in trying the “Best Pizza Dough Ever” from 101 Cookbooks (originally from The Bread Baker’s Apprentice.)

  • ¼ ounce package active dry yeast
  • 1 C warm water
  • a little sugar or honey (I used 1 T honey.)
  • 2 ½  C all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose, which I did)
  • ¼ t salt
  • 1 T olive oil
  • cornmeal for sprinkling the pan
  1. Mix honey or sugar into warm water in a large bowl. Sprinkle yeast on top. Wait until yeast becomes foamy—about 10 minutes.
  2. Add flour, salt, olive oil and combine.
  3. Knead until you have a moderately stiff dough that is smooth and elastic—6 to 8 minutes. (I used the dough blade in the Cuisinart.)
  4. Cover dough and let rest for 20 to 30 minutes. (I ended up letting it rest for more like an hour and a half, just because we weren’t ready to eat yet; this was fine.)
  5. Meanwhile, preheat oven to 450.
  6. Lightly grease two 12-inch pizza pans (I used the backs of cookie sheets) and sprinkle with a little cornmeal.
  7. Divide dough in half. Place each half on a pan and pat with your fingers until it stretches over the whole pan. (I did a combination of stretching on my hands and then on the pan.)
  8. Lightly cover with pizza sauce* and the toppings of your choice.
  9. Bake until bottom of crust is golden and cheese has just browned—around 10 minutes. (I started checking beginning around 5 minutes in.)
  10. Remove from oven and let rest about 5 minutes before cutting with a chef’s knife (not a pizza wheel, which can drag the toppings).

*Made the pizza sauce linked above as directed except added a generous sprinkle of brown sugar.

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