Wednesday, June 18, 2008

Pizza Dough

I've bought different doughs and tried a few recipes ... I think this is the best. It only rises once, so you can start it by 3 and you'll be done by 6 -- but you can also freeze them. Originally an individual pizza dough recipe (makes 4) from Martha Stewart, I've added a cup of whole wheat flour (in place of one white) and make two medium sized pies, or one medium sized pie, two spinach pies -- or a rolled tube like spinach "pie".
1 pkg yeast
1 1/4 C lukewarm water 105 to 110 degrees
1 C whole wheat flour
2 C white flour -- hold one cup back and add slowly as you knead
1 1/2 t salt
1 T olive oil
Add yeast to lukewarm water - let proof for 10-15 minutes (I add a dash of sugar for good proofing measure)
Meanwhile, measure out flour (holding back one cup white flour) and salt.
Dump yeast mixture and olive oil into the center of the flour and stir all together. Once a ball is formed add enough of the extra cup of white flour to handle easily. Then knead for 5 minutes. Let the dough rest for 5 minutes. Continue kneading for 10 minutes adding the extra white flour as you go. You don't have to use all of the white flour.
Let rise for 1 1/2 hours or until well risen.
Turn out onto floured surface and use as desired.
Roll out with rolling pin. (if you're good you can throw, but at your own risk)
If you are feeling fancy and energetic brush crust with olive oil and sprinkle w/ freshly grated parm cheese.
Medium Pizzas Cook 450 degrees for 12 minutes on a pizza stone
Martha's recipe says to cook individual pizzas for 15 minutes -- that seems a bit long.
Spinach Pies cook 450 degrees for 12-15 minutes
Spinach roll (what do you call that, a cal zone?) cook 450 degrees for about 30 minutes.
If you want to freeze, just wrap the rolled out crusts well and put in the freezer. I've typically done this with the smaller individual sizes -- for larger sizes you might need to support the dough on a piece of cardboard or something.
Yum. Yum.

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