Friday, November 7, 2008

Pizza Crust

Pizza Crust
from Melanie Andrews

½ c plus 1 T warm water (105-110 degrees F)
1 t yeast
1 T sugar
1 ½ c bread flour or all purpose flour
1/2 t salt
1 T extra virgin olive oil

1. Dissolve the yeast and sugar in the water and set aside for 10 minutes.
2. If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine the flour and salt in a separate bowl. Add the olive oil to the dissolved yeast in the mixing bowl and gradually add the dry ingredients. Mix for 2 to 3 minutes using the lowest 2 speeds, until the dough is smooth and elastic. Over mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast. If the KitchenAid hasn't formed the dough into a ball after mixing for 2 to 3 minutes (mine never does), remove the dough from the bowl and form it into a ball on a lightly floured surface.
3. Lightly oil the the interior of a 1 quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at temperature (70-80° F) to rise until double in size; about 1 ½ to 2 hours.
4. Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot covered by your upended mixing bowl. In 15 minutes, it is ready to roll out on a floured surface. Form into a 10-12 in. circle.
5. Bake at 425 degrees for 10-15 minutes.

No comments: