PIZZA PIZZA
Six ingredients a little bit of patience are all you need to craft this perfect pizza dough; light, flavorful, and ready for all your favorite toppings. Why in the world would you let dough rise for the better part of a day in the refrigerator when it will double in volume in just a couple of hours at room temp? Because when fermentation happens at room temperature, the dough cannot possibly absorb the flavors being created, nor can the gluten structures become pliable but strong. All you get with a warm rise is gas, which is almost completely lost during the shaping. A long, cool rise is crucial to a tasty, chewy yet crisp dough. Yes, it takes time, but your patience will be rewarded. This recipe first appeared in Season 3 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 18h40m
Number Of Ingredients 10
Steps:
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the work bowl of a stand mixer fitted with the paddle attachment.
- Start the mixer on low and mix until the dough just comes together, forming a ball. Coat the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500ºF. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
- Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk on the countertop and then fold the dough into a ball.
- Barely wet hands with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
- Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
PERFECT PIZZA DOUGH
Oh man, I can't believe I finally found a pizza crust I love!! I've been on a quest, trying a couple of recipes, but I wasn't ecstatic about the results so far and I'd intended to go through more of the recipes here on zaar. Then I happened to be channel surfing when Alton Brown's program was on...and what was he making? Pizza! I made his recipe and am just thrilled! The only modification I made was taking into account his comments about how to make a less-salty dough (which is how I've submitted this recipe). It's exactly what I've been looking for in a pizza crust--flavourful and chewy, especially as a thin crust, now I can have the fun of practicing my technique on stretching out the dough to the perfect thickness (or rather, uber-thinness)... Prep time includes rising, cooking time includes time needed for dough to rest.
Provided by bikerchick
Categories Breads
Time P1DT45m
Yield 2 pizzas
Number Of Ingredients 12
Steps:
- Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl.
- Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball.
- Spray your hook attachment with cooking spray and swap it out with the paddle.
- Knead dough for 15 minutes on medium speed.
- After 15 minutes, tear off a small piece of dough and flatten into a disc.
- Stretch the dough until thin, hold it up to the light, and look to see if a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough.
- If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes.
- Form the dough into a smooth ball on the countertop, sealing it unto itself.
- Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat.
- Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours.
- Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500° or mine goes to 550°.
- Split the dough into 2 equal pieces using a knife or dough scraper.
- Flatten each piece into a disc onto the countertop and then fold each piece into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball.
- Cover with a tea towel and let rest for 30 minutes.
- If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag.
- Seal and refrigerate for up to 6 days.
- Sprinkle flour or cornmeal onto peel and place dough onto the peel.
- Using your hands, form a lip around the edges of the pizza.
- Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin!
- Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
- Dress and bake the pizza immediately for a crisp crust or rest the stretched dough for 30 minutes if you want a chewy texture.
- To dress the pizza, brush the rim of the pizza with olive oil.
- Spread the pizza sauce evenly over the pizza.
- Sprinkle the herbs onto the sauce and then any toppings you might want.
- Top with cheese.
- Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing.
- Rest finished pizza for 3 minutes before cutting.
NEW YORK-STYLE PIZZA DOUGH
A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.
Provided by Amanda-Rae
Categories Bread Pizza Dough and Crust Recipes
Time 10h40m
Yield 6
Number Of Ingredients 7
Steps:
- Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
- Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
- Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
- Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
- Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
- Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 1.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 583.3 mg, Sugar 1 g
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