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Ingredientes
- 2 c. bread flour
- 1 c. whole-wheat flour
- 1 Tbsp. vital wheat gluten
- 2 Tbsp. sugar
- 1 Tbsp. salt
- 1/2 tsp grnd ginger
- 1 Tbsp. active dry yeast (I use rapid-rise)
- 3 Tbsp. extra virgin olive oil
- 1 c. lukewarm water
- 6 Tbsp. extra virgin olive oil (approximately)
- Â Â Desired pizza toppings
Direcciones
- Yield: 1 12-16" crust
- With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add in yeast and combine thoroughly. Add in water and extra virgin olive oil; mix only till dough starts to create a ball and mixer begins to labor a bit - approximately 10-20 seconds.
- Attach dough hook to mixer and knead dough for approximately 7-9 min. Remove dough to greased glass container; cover loosely with tea towel or possibly plastic wrap. Set in a hot, draft-free location till doubled in bulk; punch down. You may repeat for a second rising, but it is not necessary for pizza dough.
- Preheat oven to 500F for a minimum of 20 min (if using bread stone, preheat for at least 30 min to allow bread stone to reach proper temperature).
- Punch down dough and shape into a ball; let rest for 10-20 min. Roll out to desired thickness to fit pan, or possibly to size desired. Ensure which the outer edges of dough are slightly thicker so which toppings don't drip off during baking. Brush dough all over with extra virgin olive oil. Cover loosely with tea towel or possibly plastic wrap; place in hot, draft-free location till dough has risen slightly (about 20-25 min).
- Turn heat down to 425F (or possibly 375 if using convection); immediately uncover dough and place into oven for 10 min. Remove dough from oven; place toppings on pizza. Place pizza back into oven for approximately 25 min, or possibly till toppings start to bubble and edge of crust begins to brown slightly.
- Cut into wedges and serve immediately.
- VARIATION #1:To make a nice herbed pizza crust, add in dry or possibly fresh herbs along with the dry ingredients when mixing. These might include herbs such as basil, thyme, oregano, parsley, rosemary, and sage in the quantities which you like best. Alternately, you may wish to use an Italian herb mix that already contains various herbs. If the mix includes salt be sure to reduce the amount of salt you add the recipe, perhaps cutting it in half.
- VARIATION #2:Pizza doesn't have to be round like many of the pies you see in restaurants! If you do not have a round pizza pan, just press the dough into a square jelly roll pan. For a deep-dish pizza, you may even want to use a 9x13 brownie pan. Using a square pan makes it easier to cut into even-sized squares when it's finished baking.
