Monday, March 17, 2008

Pizza Dough

Bread Machine Calzone or Pizza Dough Crust

  • 1 1/4 cup warm water
  • 2 t. yeast
  • 1 1/2 T sugar
  • 3 c. flour
  • 1 t. dry milk powder
  • 1 t. salt

Place in bread machine, wet ingredients first. Select dough cycle. After done, roll out into pizza for calzone or crust. If crust, cook at 410 degrees. If calzone, cook at 350, after brushing with butter and parmesan cheese. Try those pizza pans with the holes in the bottom; they really make a crispy crust!

Variations we like:

Buffalo Chicken Pizza: use cooked, cut-up chicken covered in Red-Hot Sauce, with Ranch dressing as a sauce.

BBQ Chicken Pizza: cover dough with BBQ sauce, add cheese, cooked chicken, and red onion.

Half Wheat Pizza Dough (very good!)

*Makes 2 12-inch pizzas or 1 large 16 to 18-inch pizza

1 1/4 cups warm water
2 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour

Make the dough the night before or early the morning on the day you want to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, sugar, honey and oil. (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.) Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.

Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap). Place the dough in the refrigerator to slowly rise until three hours before baking. Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it lightly covered.

45-60 minutes before baking, move the rack to the lowest position in the oven, place the pizza stone on it and preheat the oven to 500 degrees. Don’t be nervous about a hot oven! I used to be scared to death to cook anything above 400 degrees but I promise 500 degrees is the only way to go when cooking pizza. If your oven is a bit sketchy at that temperature, bake at 475 degrees.

1 comment:

Megz said...

do you always take pictures of your food? maybe i should start doing that too so I try harder to make it LOOK more edible. And is your table always that clean?