Friday, April 22, 2011

Pizza Dough

Today I accomplished what I thought was tough, I made PIZZA...I never thought I would be able to make these but gave it a try anyways. The crust was soft and nice.

Source:  Illustrated Quick Cook


500 gm cups bread flour, all purpose flour or "00"  flour*
1 tsp of salt
1 pkt yeast (7g)
360 ml warm water
60 ml olive oil
some cornmeal for sprinkling

*  "00" flour is a superfine Italian flour and is the best flour to use for making pizza, as it produces soft, stretchy dough.


Preheat oven to 475 degrees.  Baking sheet has to be in the oven to get really hot before cooking the pizza.

Sift flour  into a bowl and add a pinch of salt and a package of dried yeast.  Make a well in the center of the flour, then slowly add 360 ml of warm water.  Mix with a wooden spoon, or with a mixer attached with a dough hook until it comes together, then add 60 ml of olive oil, and continue to mix until it forms a soft dough.

Place the dough on a floured surface, and knead firmly, using the heel of your hand, folding the dough over as you go. Do this for about 10 minutes until becomes soft and spongy.

Put the dough in a bowl, cover with plastic wrap or a dish towel and leave in a warm place to double in size.

Turn the dough out onto the floured surface again and knead with your knuckles for a couple of minutes to knock out the air.  Divide the dough into fourths and roll each piece out as thinly as you can, rolling away from you and turning it as you go.  You may have to pull and stretch the dough a little as it tends to spring back.  You need it to be about 10in in diameter, although it doesn't have to be perfectly round.

Transfer to a hot, lightly oiled baking tray which has been sprinkled with some cornmeal, prick the top slightly to prevent it from rising and top with your favorite toppings. Bake for about 15-20 minutes or until the crust is crisp and golden..

I made mine with buffalo grilled chicken breast, pineapple and mozarella cheese.

I made this a thin crust

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