Pizza lovers:say how much u like it
• United States
17 Feb 07
I enjoy cooking pizza at home, its with my own pizza crust I learned while I lived in Europe. Here's the recipe, you can also make great rolls with it! Pizza and Roll dough: Makes 2 - 16 inch pizzas 1 package dry active yeast (2 1/4 tsp.) 1 1/2 cups very warm water (110°F) 4 cups all-purpose flour, more for dusting (or 18 ounces) 1 1/2 teaspoons salt (kosher salt preferred) 2 tablespoons olive oil To make the dough: Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn’t cold). Put the flour and salt in a food processor (or GLASS mixing bowl if hand mixing) fitted with the steel blade; process briefly to mix. With the machine running or stirring vigorously in the bowl, add the water-yeast mixture in a steady stream. Turn the processor off and add the oilPulse a few times to mix in the oil (mix well in bowl). Divide the dough: Scrape the soft dough out of the processor or bowl and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor or bowl that weren’t mixed in. Cut the dough into 2 equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out. You can make this dough the same day or a couple of weeks ahead. Put the individual balls in plastic bags and refrigerate overnight or freeze for up to a month. To use dough that same day: If you want to make one pizza as soon as possible, put the dough ball on a lightly floured surface, cover it with a clean dishtowel, and let rise until almost double in size, about 45 minutes. Preheat oven to 450F To shape pizza: Put the newly risen ball of dough on a lightly floured surface. Dust the top with flour. Using your fingertips, press the ball down into a flat rounds about 1/2 inch thick. Lift the dough and lay it over the back of the fist of one hand. Put your other fist under the dough, right next to your first fist. Now gently stretch the dough by moving your fists away from each other. Each time you do this stretch, rotate the dough. Continue stretching and rotating until the dough is thin, about 1/4 inch, and measures about 9 inches across. Alternatively, use a rolling pin to roll out the dough thinly on a floured surface. Rub a bit of flour onto a pizza pan (or a baking sheet). Gently lift the stretched dough onto the pizza pan or baking sheet. Top the pizza, scattering the ingredients around to within ½ inch of the border. Bake until the edges are golden, about 10-15 minutes. Makes a delicious and simple pizza dough... easy to work with, great for kids! Pizza the next day: If you want to bake the pizzas the next day, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they’ll almost double in size), and let them rise in the refrigerator overnight. To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza. To freeze dough: Dust each generously with flour as soon as you’ve made it, and put each one in a separate zip-top bag. Freeze for up to a month. Bon appetit!