Sunday, February 22, 2009
(this recipe makes 2 pizzas!!!)
2 c water
3 t sugar
2 t salt
3 T olive oil
2.5 c whole wheat flour
2.5 c all purpose flour
1.5 t baking powder
3/4 t garlic powder
1/2 t onion powder
2 1/4 t yeast
I make this dough in my bread machine. I add the ingredients in the order they are listed and set it to the dough cycle. This makes a double batch of dough which is enough for 2 full sheet pans (12x16) with fairly thick crust (Pizza Hut) or I can make 4 thin crust. You could probably make 4 thick crust in a 9 x 13 or round pizza pan. I divide the dough into two balls and put one in a freezer safe tupperware (spray it with non stick spray first) and put it in the freezer. The other ball of dough I leave to rise in a greased bowl on the counter, it will take about an hour to double in size. The frozen dough will thaw in the fridge in a day. I put it in the fridge in the morning and I put it on the counter to double before dinner on the night I plan to use it. It is DEFINITELY worth doubling the dough for ease of prep the second pizza day.
To make this dough by hand: dissolve the sugar and yeast in warm (100-120 degree) water. Once it is dissolve pour it in a large mixing bowl. Add 1 cup of flour, olive oil, baking powder & spices. Mix together. Add flour a cup at a time until the dough pulls away from the and starts to form a sticky ball. Let rest in bowl for 7 minutes. Then turn onto lightly floured surface and knead for 8 minutes, using as little flour as needed to keep from sticking. Divide dough in two balls and proceed as above. (You can also make this in a mixer with a dough hook for the kneading... start off with a paddle for the mixing).
This is how the dough should look when it is kneaded (either by machine or by hand):
This is how I divide it up. One is for the freezer and one is for that night's pizza:
This is what the dough looks like once it has doubled in bulk:
Now this is how I make my pizzas:
Turn your oven on to 400.
Flour a surface big enough to roll out your dough.
I turn my risen dough onto the lightly floured surface.
I lightly dust the top of the dough with flour and punch it down.
I use a big rolling pin to make a rectangle. You can easily just push it into shape with your hands you don't need a rolling pin.
I oil my sheet with 2 T olive oil. This makes a HUGE flavor boost and crust lusciousness you can't achieve without it and the little bit of oil is worth the calories.
I pick my dough up stretching it with my knuckles to get the pizza to the size of my pan (not complicated... if you rip your dough just pinch it together). This is a generous portion of dough so getting it to size is not hard.
I place my dough in the pan and brush the edge of my crust with olive oil. I just dip my pastry brush (use your fingers) in the oil from the bottom of the pan.
I then take 2-3 T of tomato paste and use my fingers to spread it around the pizza (not the crust).
Then I sprinkle the entire pizza lightly with coarse salt (Kosher or Sea Salt)... make sure you get the crust! Trust me. This extra layer of tomato flavor really enhances the pizza and the salt makes your crust like bread sticks.
Pop your pizza in the oven for 5 minutes.
This cooks the tomato paste in and gets the dough a head start. (It's how the pizza guys do it too). When you top your pizza you'll only have to cook it until your toppings are done instead of taking 20 minutes your pizza will be ready in 5-10 minutes. This extra pre-bake is worth it.
Spread on about 1/2 c of tomato sauce right on top of the baked on tomato paste.
Top your pizza with about 2 cups of cheese.
Go crazy with your toppings.
Lower your oven to 375 and bake your pizza until your cheese is melted.
Want to know how long all this takes?
To make the dough 5-25 minutes (depending on how you make it).
The dough rises for one hour.
To make the pizza takes 15 minutes hands on prep time and 10-15 hands off.
So once you have your dough you've got pizza on the table in less than 30 minutes!