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The Best Pizza Dough Ever!
by
I Just Love My Apron
Calificación: 4.0
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,%20he%20will%20do%20a%20happy%20dance%20if%20I%20suggest%20we%20go%20for%20%20pizza.%3C/p%3E%3Cp%3EHowever,%20once%20one%20of%20my%20good%20friends,%20Tai,%20introduced%20me%20to%20a%20Thai%20version%20of%20pizza.%20%20After%20that,%20I%20have%20a%20new%20perspective%20of%20it.%20Pizza%20can%20get%20Sassy!%20Yes%20sassy-%20at%20least%20in%20my%20opinion.%20She%20put%20basil%20pork%20and%20tom%20yum%20chicken%20for%20the%20toppings.%20It%20was%20bomb%20at%20the%20party.%20Now%20I%20only%20need%20to%20find%20a%20great%20pizza%20dough%20recipe%20for%20an%20all-homemade%20version.%20I've%20been%20postponing%20looking%20for,%20and%20experimenting%20with,%20a%20good%20recipe%20until%20other%20friends%20nagged%20me%20about%20it.%3C/p%3E%3Cp%3ETo%20show%20how%20passionate%20I%20had%20become%20for%20making%20pizza,%20I%20ordered%20a%20brand%20new%20cast%20iron%20pizza%20pan.%20Now%20you%20think,%20%22she's%20serious%22%20right?%20No,%20not%20at%20all.%20It%20was%20sitting%20in%20the%20kitchen%20and%20got%20dusty%20after%20it%20arrived.%20Well,%20the%20time%20had%20come.%20I%20found%20one%20great%20recipe.%20It's%20easy,%20simple,%20and%20worth%20the%20try.%20Since%20then,%20I%20usually%20have%20the%20dough%20on%20hand%20and%20freeze%20it%20till%20I%20need%20it.%20The%20recipe%20is%20from%20the%20101%20Cookbooks%20(http://www.101cookbooks.com/).%20It's%20claimed%20to%20be%20the%20best%20pizza%20dough%20ever%20-%20which%20I%20quite%20agree%20with.%20In%20the%20blog%20post,%20it%20stated%20that%20it%20came%20from%20the%20Bread%20Baker's%20Apprentice%20Cookbook%20by%20Peter%20Reinhart%3C/p%3E%3Cp%3EOne%20thing%20I%20noticed%20from%20the%20recipe%20is%20that%20it%20uses%20cold%20water%20with%20instant%20dry%20yeast.%20It's%20quite%20interesting%20since%20most%20of%20the%20bread%20recipes%20call%20for%20luke%20warm%20water%20with%20dry%20yeast.%20However,%20it%20will%20yield%20the%20best%20result%20if%20you%20leave%20it%20to%20%22ferment%22%20in%20the%20fridge%20overnight.%20I%20even%20used%20to%20leave%20it%202%20nights%20and%20it%20tasted%20great.%20You%20just%20let%20the%20ingredients%20and%20the%20magic%20of%20yeast%20do%20the%20work%20and%20work%20themselves%20out.%20How%20easy%20is%20that?%3C/p%3E%3Cp%3EI%20will%20post%20a%20Thai%20topping%20in%20the%20future%20but%20for%20now%20please%20enjoy%20the%20dough!%3C/p%3E%3Cp%3ETomato,%20Basil,%20Turkey%20sun%20dried%20tomato%20sausage,%20Mozerella%20cheese%3C/p%3E%3Cp%3EPeter%20Reinhart's%20Napoletana%20Pizza%20Dough%20Recipe%3C/p%3E%3Cp%3ECourtesy%20of%20101cookbooks.com%3C/p%3E%3Cp%3ETweaked%20slightly%20on%20directions%3C/p%3E%3Cp%3EYield:%20Six-%206%20oz%20pizza%20crust.%20I%20divided%20into%202%20balls%20for%2014%22-15%22%20pan.%3C/p%3E%3Cp%3ENote:%20For%20a%20thin%20crust,%20you%20can%20divide%20it%20to%203%20balls%20for%2014%22%20pan.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3ECombine%20flour,%20salt,%20and%20yeast%20in%20a%20bowl%20ready%20for%20an%20electric%20mixer.%20Stir%20in%20oil%20and%20cold%20water.%20At%20low%20speed%20with%20the%20dough%20hook,%20mix%20the%20flour%20until%20it%20is%20all%20absorbed.%20Switch%20to%20medium%20speed%20and%20mix%20for%205-7%20mins.%20The%20dough%20will%20become%20smooth,%20sticky,%20and%20elastic.%20The%20dough%20should%20clear%20the%20sides%20of%20the%20bowl%20but%20stick%20to%20the%20bottom%20of%20the%20bowl.%3C/p%3E%3Cp%3EIf%20the%20dough%20is%20too%20wet%20and%20doesn't%20come%20off%20the%20sides%20of%20the%20bowl,%20sprinkle%20in%20some%20more%20flour.%3C/p%3E%3Cp%3EIf%20you%20are%20mixing%20by%20hand,%20repeatedly%20dip%20one%20of%20your%20hands%20or%20the%20metal%20spoon%20into%20cold%20water%20and%20knead%20it.%3C/p%3E%3Cp%3ESprinkle%20flour%20on%20the%20counter%20and%20transfer%20the%20dough%20to%20the%20lightly%20floured%20space.%20I%20use%20a%20different%20process%20from%20the%20original%20recipe.%20It%20works%20fine%20for%20me.%20At%20a%20prepared%20space,%20I%20knead%20it%20a%20few%20times.%20I%20cut%20the%20dough%20into%203%20equal%20pieces%20or%20larger%20if%20you%20have%20a%20bigger%20pizza%20pan.%20Sprinkle%20flour%20over%20the%20dough.%3C/p%3E%3Cp%3EPrepare%20freezer%20plastic%20zip%20lock.%20Add%201%20tbs%20olive%20oil%20and%20swirl%20it%20to%20coat.%3C/p%3E%3Cp%3EPut%20the%20dough%20in%20the%20zip%20lock.%20Place%20it%20on%20the%20baking%20tray%20and%20refrigerate%20over%20night.%20You%20can%20freeze%20it%20for%20up%20to%203%20months%20according%20to%20Peter.%20Transfer%20them%20to%20thaw%20in%20the%20fridge%20a%20day%20before%20baking.%3C/p%3E%3Cp%3EWhen%20you%20are%20ready%20to%20make%20a%20pizza,%20take%20the%20dough%20outside%20the%20fridge%20about%2030%20mins%20before%20baking.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20500%20F.%3C/p%3E%3Cp%3EDust%20the%20counter%20with%20flour%20and%20remove%20the%20dough%20from%20the%20bag.%20Use%20a%20pin%20roll%20to%20roll%20it%20out%20flat%20and%20to%20your%20desired%20thickness.%20After%20rolling,%20I%20spin%20the%20dough%20by%20hand%20to%20expand%20it.%3C/p%3E%3Cp%3EGenerously%20sprinkle%20yellow%20cornmeal%20on%20a%20prepared%20cast%20iron%20pizza%20pan.%3C/p%3E%3Cp%3EPlace%20the%20stretched%20dough%20on%20the%20pan.%3C/p%3E%3Cp%3EBegin%20to%20put%20on%20your%20toppings.%20On%20this%20post%20I%20used%20homemade%20pesto,%20Monterrey%20jack%20and%20mozzarella%20cheese,%20caramelized%20onions,%20and%20Italian%20cooked%20sausage.%20I%20prefer%20to%20have%20my%20meat%20cooked%20before%20topping%20it.%3C/p%3E%3Cp%3EBake%20for%2012-15%20mins.%3C/p%3E%3Cp%3EPesto,%20Cameralized%20onions,%20Cheeses,%20and%20Italaian%20sausage%3C/p%3E%3Cp%3EBefore%20I%20leave%20the%20post,%20I%20participated%20in%20Nancy%20@%20Spicie%20Foodie%20YBR%20for%20January.%20I%20encourage%20you%20all%20to%20check%20it%20out%20and%20join%20the%20fun!%3C/p%3E){kind=link}