Emprimir
Correo Electrónico
 |
Ingredientes
- 2 pkgs (or 4 tsp) dry active yeast
- 2 tsp sugar
- 3 1/2 cups (17.5 oz) flour plus more for dusting
- 1 1/2 cups warm water
- 2 1/2 tsp salt
- 1 Tbsp olive oil
- Cornmeal, for dusting surface
View Full Recipe at Branny Boils Over
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 392g | |
| Calories 152 | |
| Calories from Fat 119 | 78% |
| Total Fat 13.5g | 17% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5828mg | 243% |
| Potassium 2mg | 0% |
| Total Carbs 8.4g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 8.39g | 6% |
| Protein 0.0g | 0% |
.%20%20I%20will%20never%20crave%20pizza%20again%20from%20places%20other%20than%20my%20own%20kitchen.%20%20My%20mind%20was%20blown.%20%20I%20don%E2%80%99t%20say%20that%20lightly.%3C/p%3E%3Cp%3EThe%20technique,%20I%20am%20sure,%20is%20the%20ticket%20here.%20%20So%20if%20you%20have%20a%20favorite%20crust,%20go%20ahead%20and%20use%20it,%20but%20I%20used%20the%20recipe%20in%20Shawnda%E2%80%99s%20blog%20and%20I%E2%80%99m%20not%20changing%20it%20for%20nothin%E2%80%99.%20%20Nothin%E2%80%99!%3C/p%3E%3Cp%3EI%20was%20scared%20%E2%80%93%20not%20to%20heat%20my%20oven%20to%20550%20degrees.%20%20That%20makes%20perfect%20sense.%20%20I%20was%20scared%20to%20turn%20my%20oven%20OFF%20when%20I%20put%20the%20pizza%20in%20and%20then%20put%20the%20broiler%20on%20high.%20%20That%20just%20didn%E2%80%99t%20seem%20right.%20%20I%20trusted%20Shawnda,%20though,%20and%20I%20am%20SO%20FREAKING%20GLAD%20I%20did%20(I%20don%E2%80%99t%20get%20this%20excited%20about%20stuff%20so%20take%20it%20as%20a%20hint,%20please).%3C/p%3E%3Cp%3EAlso.%20%20Use%20fresh%20mozzarella.%20%20Not%20the%20Kraft%20block%20and%20not%20that%20shredded%20crap.%20%20And%20my%20favorite%20sauce?%20%20I%20can%20of%20diced%20tomatoes,%20strained,%20and%20mixed%20with%201%20tablespoon%20italian%20seasoning.%20%20Simply%20delicious.%3C/p%3E%3Cp%3EPlease%20check%20out%20Shawnda%E2%80%99s%20full%20blog%20post%20for%20tons%20of%20additional%20tips,%20including%20how%20to%20get%20this%20crust%20started%20before%20work%20so%20that%20your%20just%20is%20easy%20and%20quick%20in%20the%20evening.%3C/p%3E%3Cp%3EHomemade%20Pizza%20Crust%20(crust%20adapted%20from%20Gourmet,%20broiling%20technique%20from%20Bon%20Appetit)%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3EPlace%20water%20and%20sugar%20in%20the%20bowl%20of%20your%20stand%20mixer%20fitted%20with%20the%20dough%20hook.%3C/p%3E%3Cp%3EAdd%20yeast%20and%20wait%20ten%20minutes%20for%20it%20to%20proof%20(get%20frothy).%20If%20it%20doesn%E2%80%99t,%20begin%20again%20with%20new%20yeast.%3C/p%3E%3Cp%3EAdd%20the%20olive%20oil,%20salt,%20and%20flour.%3C/p%3E%3Cp%3EPulse%20the%20mixer%20on%20and%20off%20to%20get%20dough%20to%20come%20together%20without%20making%20a%20flour%20cloud.%3C/p%3E%3Cp%3EContinue%20to%20mix%20on%20low%20until%20the%20dough%20comes%20together%20and%20mostly%20off%20the%20sides%20of%20the%20bowl.%3C/p%3E%3Cp%3ELet%20the%20mixer%20run%20for%205-8%20minutes%20to%20knead%20the%20dough%20completely.%20It%20should%20be%20smooth%20but%20slightly%20sticky.%3C/p%3E%3Cp%3EDivide%20the%20dough%20in%20half%20on%20a%20floured%20surface%20and%20shape%20into%20a%20ball%20(each%20will%20weigh%20~1%20lb).%20Each%20ball%20makes%201%20large%20pizza.%3C/p%3E%3Cp%3ELightly%20dust%20a%20plate%20with%20flour%20and%20place%20the%20balls%20of%20dough%20on%20top,%20seam-down.%3C/p%3E%3Cp%3ESprinkle%20the%20top%20with%20flour%20and%20cover%20loosely%20with%20plastic%20wrap.%20Let%20stand%20at%20room%20temperature%20for%201%20hr,%2015%20minutes%20until%20doubled%20in%20bulk.%3C/p%3E%3Cp%3EPlace%20your%20pizza%20stone%20in%20the%20top%201/3%20of%20the%20oven%20and%20preheat%20to%20550,%20letting%20it%20hold%20at%20temperature%20for%2030%20minutes.%3C/p%3E%3Cp%3EPrepare%20your%20toppings.%3C/p%3E%3Cp%3EVery%20lightly%20flour%20your%20pizza%20peel%20(or%20turn%20a%20rimmed%20baking%20sheet%20upside%20down%20and%20use%20the%20bottom)%20and%20then%20add%20a%20couple%20generous%20pinches%20of%20cornmeal.%3C/p%3E%3Cp%3EGently%20stretch%20the%20dough%20into%20a%20round%20by%20holding%20one%20edge%20of%20the%20dough%20ball%20a%20couple%20of%20inches%20above%20my%20work%20surface%20and%20letting%20gravity%20do%20most%20of%20the%20work,%20moving%20my%20hands%20around%20the%20edge%20of%20the%20dough%20to%20stretch%20it.%3C/p%3E%3Cp%3EPlace%20the%20dough%20onto%20the%20prepared%20peel%20or%20pan.%3C/p%3E%3Cp%3ESwitch%20your%20oven%20from%20%E2%80%9Cbake%E2%80%9D%20mode%20to%20%E2%80%9Cbroil.%E2%80%9D%20(If%20you%20get%20the%20option,%20select%20the%20%E2%80%9Chigh%E2%80%9D%20broil%20setting).%3C/p%3E%3Cp%3EGently%20shake%20the%20pizza%20from%20the%20peel/pan%20to%20the%20baking%20stone%20and%20broil%20for%205-7%20minutes.%3C/p%3E%3Cp%3ERemove%20the%20pizza%20from%20the%20oven%20and%20transfer%20it%20to%20a%20rack%20%E2%80%93%20the%20crust%20can%20get%20a%20little%20soggy%20if%20you%20put%20it%20directly%20onto%20a%20peel/cutting%20board/plate%20and%20just%20let%20it%20sit%20there.%3C/p%3E%3Cp%3ESlice%20and%20serve.%3C/p%3E){kind=link}