2 package Fast-rising dry
yeast
2 cup Tepid (90F) water
2 Tbs Sugar
4 Tbs Olive oil
1/2 cup Oil
1 tsp Salt
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5 1/2 cup Unbleached white flour 3 Cloves garlic, crushed
1/4 cup Olive oil for topping (if making focaccia only)
1 Tbs Whole rosemary (ditto)
1 Tbs Kosher salt (ditto)
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Procedure
1 very easy and VERY good to eat. I halved the following recipe (but used the full amount of garlic, plus 2 c of meaty red sauce, about 4 oz. of pepperoni, 89 fresh mushrooms and 8 ounces of whole-milk mozzarella) and the results were great. Lacking quick-rise yeast, I used regular yeast and just ate a little later -- no problem there. And of course, I made the dough into a pizza instead of a plain focaccia (which is like a thick pizza (also round, but thicker) but without toppings.
2 Dissolve the yeast in the tepid water. Add the sugar, olive oil, oil, and salt. Mix in 3 c of the flour and whip until the dough begins to leave the sides of the mixing bowl, about ten minutes [!!]. I [] use my KitchenAid mixer for the whole process.
3 Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising.
Pizza Dough Abm 4 Oil 2 baking sheets, each 13 inches by 18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top.
5 Bake at 375 degrees for about 30 minutes.
Servings: 6
1/2 Tbs Yeast 1/2 Tbs Salt
3 1/4 cup Flour 1/4 cup Olive oil
1 Tbs Sugar 1 1/8 cup Water
Procedure
1 ---TO SHAPE PIZZA--- Corn meal
2 Bring all ingredients to room temp and add to breadmaker. Select "white dough" cycle and press Start.
3 At end of cycle, remove dough and divide into halves. Preheat oven to 450. Roll or shape into pizzas on surface dusted with cornmeal. Add toppings of choice and bake 15 minutes on bottom rack, to make sure crust gets done.
* Procedure
1 I worked in a pizzaria in New York during High School, and this is how we did it there. I make pizza about once a month.
2 What usually messes people up is that their dough is not round to begin with, and is not of uniform density throughout. If the dough is not uniformly dense, you end up with it stretching easier in some directions than others, and you end up with a lot of holes and thin spots. Not good.
3 The key to success is a procedure called (amazingly enough) "rounding" the dough. I do this after the first rise, when I divide my large dough up into two individual doughs (my pizzas are always born in pairs, it's easier that way and you have a backup in case you mess one up).
4 So you take your dough out of its warm place and dump it on the counter and off all the excess olive oil. It will have a rough texture from the gasses that have built up, and it will be puffy. Punch it down on the counter to get all the gas out of it, and divide it in half. Use a scale, and if one is too big, just cut a
Pizza Dough, Basic Deep
little piece off and jam it into the cut part of the other piece. Your goal is to try to keep the outside surface of the dough intact and smooth, so you don't want to stick random pieces of dough to it.
5 Push the dough down on the counter and incorporate any little pieces you've glued on to bring it up to weight. Then, keeping the outside surface up at all times, gently fold the dough over on itself in a downward direction. Pretend your stroking the top of an upright mushroom, with the heel of your hand at the very top and your fingers pointing down. As you stroke, the gluten sheet at the top will stretch and relax. Curve the stuff that comes down with your fingers like you're shoving it up into the base of the mushroom. Rotate degrees and repeat, being careful not to tear the gluten sheet. So it's pull/shove/rotate/pull.
6 Once you've gone around a few times and the dough is a nice tight little ball, scrunch the bottom together into a sort of nipple shape, so that it holds together. If it doesn't hold together, your dough is too oily, some off and try again.
7 What you should end up with is a nice firm ball of dough with a round top and a slightly flat bottom that doesn't unravel when you put it on the counter. Let it sit for a couple of minutes, and then oil a small bowl, plop the dough top down into the bowl so the top gets oily, then flip it over so the bottom gets oily, and then with the flat part of your fingers push the dough ball down into the bottom of the bowl so it's like a pancake. Cover with saran wrap and allow to rise.
8 When you're ready to make the 'za, dump the dough out onto a floured surface and off the olive oil. Push it down into a pancake and flour both sides. It should be perfectly round at this point. The trick is to keep it that way.
9 Push it down with the flat of your hand like the hands of a clock, keeping it round as you go in circles. It will spread out as much as it can this way, and should remain circular if your surface is will floured (don't be afraid of too much flour at this point, you can always bang it off later).
10 Cup your left hand around the edge of the dough so that your little finger is parallel to the edge, and with the fingertips of your right hand push down into the edge making a trench about 1/2" from the edge. This will be your crust. Go all the way around as evenly as possible.
11 Pick the dough up by this trench and put your fists under the dough so that it's hanging on the knuckles of the back of your hands. Pull you hands
Servings: 1
1 1/2 tsp Active dry yeast toppings:
Pizza Dough, Silver Palate
3 cup Bread flour 1 cup Mozzarella cheese; grated or
1/2 tsp Salt cheddar cheese
1 tsp Sugar 2 cl Garlic; (crushed),
1/4 cup Olive oil 1 cup Broccoli florets; lightly
1 cup Warm water cooked
1 lg Tomato; sliced
Shredded fresh basil
Feta cheese; to taste
Procedure
1 Evidently the difference in deep dish pizzas like the Sicilians is that they contain some sugar and a higher proportion of oil. 's recipe for the dough is simple.I made this for supper and did the dough in my bread machine on the "dough" cycle. It was made in my largest old iron skillet which I'd sprayed with olive oil Pam. After I took it from the ABM, I made the dough into a circle by trying to imitate those expert pizza chefs who fling the dough around. Mine didn't get flung too high but it worked! I spread it in the skillet and brought up the extra dough to form a lip around the edge, then put the pan to rise for 30 minutes while preheating the oven to 475F. Bake the crust for 5 minutes by itself--but before you do that, prick it well with a fork all over. Before you add toppings, drizzle olive oil on the crust and spread it around with a brush. Toppings are up to you--but I used (in this order) cup mozzarella/cheddar cheese(grated), 2 cloves garlic (crushed), 1 cup slightly cooked fresh broccoli florets, a large sliced tomato, shredded fresh basil and feta cheese to top. It was VERY good! This makes a thick crust but it's so good there was none left to give to the birds! I hope Maria who first requested a Sicilian dough finds this--because I'd like to be able to share more of the goodies from this book with her! There are thin pizza doughs as well--and all kinds of toppings. Servings: 1
1 package Yeast, active dry 1/3 tsp Pepper
1 1/2 cup -lukewarm water (110) 1 tsp Salt
2 1/3 cup Flour, unbleached 2 Tbs Olive oil
3/4 cup Cake flour Procedure
1 In a small bowl, dissolve yeast in 1/2 cup of the lukewarm water and let stand
10 minutes. In a mixing bowl, mix flours, freshly ground black pepper and
Pizza ginger (bw)
salt together. Add the dissolved yeast to the dry ingredients with olive oil and /2 cup of remaining water. Mix with a wooden spoon to form a dough, adding a little more water if needed. Remove dough from the bowl to a floured pastry board. Knead for 8 to 10 minutes, or until dough is smooth and pliable. Flour board lightly whenever dough begins to stick. Wash and dry mixing bowl, and rub it with olive oil. Place dough in the bowl and turn it over to coat it thoroughly. Cover dough with plastic wrap and place in a warm place (7580F.) for 2 hours, until doubled in bulk. When dough has doubled in bulk, punch it down and knead for 15 seconds. Let it rest under a towel for 10 minutes before proceeding with recipe.
Servings: 1
