Keeping track of my successes (and mishaps) in the kitchen.
Monday, January 11, 2010
Pizza Dough/Pizza Crust
The first time I ate homemade pizza was in Lake Tahoe about 12 years ago. We were staying at a beautiful condo in North Lake with some friends. Eric, our chef friend, put together the most fabulous pizza I had ever eaten. Red onions, mushrooms, yellow peppers and garlic. So fresh. Truly the best I've had. Well, at least until tonight.
I've made pizzas using Boboli pre-made crusts and Pillsbury's dough-in-a-can but I wanted to give homemade pizza dough a shot. I wanted to recreate that Tahoe treasure from way back when and it was an opportunity to try out my brand new KitchenAid stand mixer as well. Plus, Meghan, at You're Gonna Bake it After All made it sound like a really easy process.
My mesmerizing mixer and the extras that it came with.
Thanks, Mom, for my Christmas present!
Making pizza dough was a great way to test out the spiral dough hook accessory. My boys (ages 8 and 6) named it "Captain Hook."
4 cups (22 ounces) bread flour, plus more for dusting work surface and hands
1 1/2 teaspoons salt
olive oil or nonstick cooking spray for greasing bowl
corn meal, for dusting pan
Make the dough:
1. Fill a 2-cup liquid measuring cup with warm water and sprinkle yeast on top. Allow to sit until yeast dissolves and swells - ~5 minutes. Meanwhile, add flour and salt to stand mixer bowl and stir with paddle accessory to combine.
2. Add room temperature water and oil to the yeast/water mixture and stir to combine. Slowly add liquid ingredients and continue mixing at low speed until cohesive mass forms. Stop mixer and replace paddle with dough hook. Knead about 5 mins. or until dough is smooth and elastic.
3. Turn dough out onto a lightly floured surface and knead by hand a few turns, shaping the dough into a smooth, round ball.
4. Place the dough ball into a deep, oiled bowl and cover with plastic wrap. Let rise in warm area (away from draft) until doubled in size approx. 1 1/2 to 2 hours.
Bake the dough:
*Note: The original recipes calls for a pizza stone that is preheated to 500F for 30 minutes and the pizza is then cooked at this temperature for 8-12 minutes. I have a Pampered Chef Large Bar Pan and I absolutely LOVE it! I used that in lieu of the pizza stone since I don't own one of those. The crust was tasty and baked nicely in my bar pan.
If you don't have a pizza stone, follow the temp/time listed below:
1. Preheat oven to 400F. Lightly grease a sheet pan with olive oil, dust with corn meal.
2. Press the dough to deflate it. Divide dough into desired portions and place them back in the bowl, covered with a damp cloth to allow dough to rest for at least 10 but no more than 30 minutes.
3. Press dough out into desired shape. Brush lightly with extra virgin olive oil. Pre-bake crust for ~5-7 minutes.
4. Remove crust and top pizza as desired. Bake pizza for 5 minutes, then raise oven temperature to 500F for 3-5 minutes, or until crust is golden.
**This recipe made a lot of dough. Next time, I will make 2 thin-crust pizzas or save half the pizza dough for another day.
I recently realized that I actually enjoy cooking. I love watching my family eat up the food I make and it makes me feel great when they compliment me on my cooking. I've been cooking up a storm, making healthier choices when making meals, and we're saving money by eating at home. :) There are FABULOUS recipes out there and I look forward to trying as many as I can. The recipes I post are a combination of flavors that my family enjoys and not necessarily "authentic" to the label I've given the dish.
I also post recipes for friends who have kids with food allergies. It took me a long time to figure out how to bake egg-free treats for my son, and now that I've got it nailed, I'm happy to share with others. I modify recipes due to my son's food allergies to eggs, peanuts, tree nuts, and shellfish.I enjoy sharing recipes for egg-free baked goods because the party doesn't have to end at cake time. :)