Monday, November 13, 2006

Pizza Dough

EDIT: I haven't used this recipe in a good, long time. We prefer the other pizza dough recipe on buildabelly, but if you prefer a thicker, puffier crust, use this one instead.

2 1/2 cups flour (I usually use all-purpose flour, but you can use a white/wheat mixture if you're a moral person.)
1 tsp. salt
1 tsp. sugar
1 tbsp. yeast
1 cup warm water
1 tbsp. oil

1. Combine salt, sugar, yeast, then add water and oil. Let sit for proofing ('til frothy on top).
2. Mix yeast mixture with flour. Turn onto floured surface and knead until smooth and elastic. (*At this point, I usually work more flour--about 1/2 cup-- into the dough as I knead)
3. Place in greased bowl, cover, and let rise in warm place until doubled in size. Punch down and pat into a roughly 12" circle on a cornmeal-dusted pizza pan or cookie sheet.
4. If I've planned ahead, I cover the dough with plastic wrap and leave it in the refrigerator for a few hours or up to 24 hours. The flavor improves greatly, and I like the texture better, as well. This last step really is the key reason for my liking this dough. (If you haven't planned ahead, bake immediately after placing toppings. More often than not, that's what I do...)

So there you have it.
Eat up.


alltheposts said...

Do you prebake this crust before adding toppings?

Abigail said...

It depends on how thinly I roll the crust and how thick the toppings are, which varies from dinner to dinner. If you want a puffier crust (as shown in the photo) instead of a thin crust, then prebaking it for about five minutes isn't a bad idea.

The pizzas in this photo were actually underbrowned, but it's the only picture I have of this recipe, so it had to suit.

I actually have a new recipe I tried that I love; I'll post it in the next few weeks.