Monday, August 21, 2006

Pizza Dough Recipe

For Sparsh and Nadoshi:

Here is the recipe that we use. It is adapted from a magazine article whose title I forgot to write down. As soon as I get home, I will update this post.

Pizza Dough

2.75-3.25 c AP flour
1 pkg active dry yeast
1/2 tsp salt
1 c warm water
2-3 tbs olive oil

In a large bowl combine 1.25 c flour, yeast and salt. Add warm water and oil. Beat with an electric mixer on low for 30 seconds, scraping down constantly. Beat on high 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn out dough onto floured board. Kneed in enough remaining flour to make a moderately stiff dough that is smooth and elastic, 6-8 minutes. Divide into 8,4,2 pieces depending on size of pizza desired. (I usually make 2 14-16" diameter pizzas out of this. The crust is pretty thin, which I enjoy.) Let rest for 10 minutes minimum. I leave for it for 30min - 1 hour, which gives the dough a little bit more time to rise and a slightly spongier crust.


Sparsh said...

The pizza was excellent. I made it with whole wheat flour. I didnt have a rolling pin so I used the half zucchinni that was left and an apple. I will send you a picture

Ea said...

what is AP flour?

Greg said...

AP Flour is All-purpose flour - just regular flour.

ea said...

sorry to be obtuse...i've been working on other peoples pizza dough recipes (from online) and have morphed into the world of KA (king Arthur specific all purpose) and now adding WG (wheat gluten) in small amounts to add protein and thus stretch to the dough...i was fearful AP was some new obscure pizza dough term i was yet to encounter.

i love the pictures of the basil/pesto. lovely!