Merrill is a co-founder of Food52.
Hi Jess! This recipe (pictured above) includes a nice dough: http://www.food52.com/recipes...
YES. I love this one. It only needs to sit for 30 min.
I like using Guiness in it, it makes the dough a little dark and subtly more robust.
Suzanne is a trusted source on General Cooking.
Here is another one I have made hundreds of times totally easy and foolproof
I use one based on this: http://www.seriouseats...
But I cut it down to make one pizza. using basic ratios for the dough.
1 cup bread flour (King Arther)
1/2 tsp yeast
1 tsp sugar
1 table spoon olive oil
1/2 tsp salt.
1/3 cup of water to start.
I make this a mini prep food processor, blend the dry add oil. blend. add most of the water. Blend. drizzle in more water until it forms a ball. Ziplock it and let rest a bit then 'fridge overnight. Bring back to room temp about 2 hours before using. The key is using the food processor--with metal blades to prevent over-oxidizing the dough. (well that's what they said---but it makes a very good yeasty almost beer smelling dough).
I used to dock it with a fork to get closer to NY style foldable dough.
Now, I pre-bake it on a stone about 2 mins, to prevent pizza peel disasters.
I like mine very thin and this makes some great crusty bubbles.
pierino is a trusted source on General Cooking and Tough Love.
The short version; high gluten flour and after the first rise, an overnight rest wrapped in cling wrap in the fridge, followed by a screaming hot oven http://www.food52.com/recipes...
Toppings are up to you.
I sometimes have trouble with getting dough off the peel correctly. When I make thick crust pizza it's not a problem, but I have a tendency to over top pizzas and spend too much time decorating it so it sticks.
So, I normally pre-bake. and then put on toppings.
However, I really like the looks of the "Superpeel". which has a cloth and deployment method that conveys the dough to the stone without lots of shaking.
i've adapted a recipe from smitten kitchen, and it never fails me! i've added whole wheat flour, and I usually double the amount below, and stash one dough ball in the freezer for future use.
pizza dough – yields one batch of dough for a medium-sized pizza (good for 2-3 people)
6 tablespoons warm water
2 tablespoons white wine
3/4 teaspoon active dry yeast
1/2 teaspoon honey
1 teaspoon salt
1 tablespoon olive oil
1 cup all purpose flour
½ cup whole wheat flour
you can see the results and instructions here (2 double batches = 4 pizzas)
Ina Garten's pizza dough for her White Pizzas with Arugula is fantastic! It's slightly sweetened with honey, and the texture is the right combination of crisp and soft.
1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
Mix the dough.
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
Knead by hand.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Let it rise.
Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Preheat the oven to 500 degrees.
Portion the dough.
Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Stretch the dough.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
Top the dough.
THANK YOU ALL! I can't wait to try these and post. I'm hoping to do my salt-free take on the classic Wolfgang Asian Fusion Pizza...fingers and pizza dough crossed
Check out my blog for my "10 Secrets for Making Pizzeria Quality Pizza at Home"
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