Friday, July 18, 2014 Green & White Pizza

Another wonderful recipe on the best pizza dough recipe I've found yet. 
The key to a good pizza crust:
Let is rest in the fridge, in plastic wrap, for at least two hours.
Press & toss it into shape, a rolling pin will smush out the chewiness.
A hot hot hot pizza stone, in the oven for at least an hour while it preheats.

Shallot, Thinly Sliced
Garlic, Thinly Sliced
Sausage, Cooked & Sliced
Brussels Sprouts, Pan Fried
Fresh Mozzarella, Chopped
Lemon, Juiced
Parmesan, Grated

2-1/2 Cups Flour
2 tsp Salt
1/2 tsp Yeast
1 tsp Olive Oil
1 Cup minus 1 Tbsp Warm Water
(Make the night before!)

(make two 12" pizzas)
In the bowl of a mixer with a dough hook, add flour and salt, mix thoroughly. In a 2 cup measuring cup combine warm water, yeast and olive oil. Turn mixer on low and slowly pour wet ingredients into the dry. Scrape down the sides of the bowl as it mixes. Once it is incorporated let it rest, uncovered, for 15 minutes. 

Kneed dough in the mixer on high for three minutes. Divide the dough into two pieces, shape into balls and wrap them tightly in plastic wrap. Refrigerate for at least 24, up to 48 hours, allowing the dough to proof improving the texture & flavor of the dough.

Happy Cooking!

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