Perfect Pizza Dough

I wish I could post the pictures of the dough process but I lost every photo on my iPhone due to a very weird freeze that happened on it! I am not happy that I failed to back up all of my photos but soon I will have many more.

Here is the perfect basic Pizza Dough, the recipes follows many trials and errors but now this is it!

I use Bob’s Red Mill Organic Flours, cornmeal,and grains for everything so try to find it in your market or health food store. Whole foods carries all of his products. I especially love the unsweetened flaked coconut, the best ever!

The first step takes 2 1/2 hours, two hours are the dough rising time.

Stir Together in the bowl of your stand mixer:

2 tsp. dry yeast

1/2 cup lukewarm water

add and mix well:

1/4 cup unbleached white flour

1/4 cup whole wheat flour

stir well to mix together and allow it to sit for 25-35 minutes until it is very bubbly, This activates the yeast for a light and chewy crust.

In a separate bowl mix :

3 1/2 c. unbleached white flour

1 tsp. kosher salt

1 tsp. mixed dry herbs ( optional)

Once the yeast mixture is ready stir the flour mix into the yeast. Use the dough hook attachment to mix.

add:

3/4 cup cold water and 1/4 c. olive oil (EVOO)

Mix for 8 minutes with the dough hook or until the dough is still soft but pulls away from the side of the bowl.If the dough looks to wet add  a bit more flour but only enough to form a soft , slightly sticky dough.

en the dough is ready put it into a large glass bowl and cover it with plastic wrap. The plastic wrap should touch the dough to keep the top from getting hard. cover the bowl with a clean kitchen towel and let it rise for two hours in a warm place.

the dough will triple in size in the bowl. 

You are now ready to make your pizza crust. Pre heat the oven to 450 degrees. if you have a pizza stone shape the dough to fit the stone pressing the dough from the center out to stretch it gently across the round stone. If you are using a pan the same process applies.

I sprinkle fennel seed on the edges of my crust before I bake it.

Once it fits the pan let it rise for 15 minutes and the par-bake it for 12 minutes, remove it from the oven and top it with your favorite toppings:

Re-bake for 15-20 minutes until your cheese it melted and the bottom of the crusty is browned.

My family loves goat cheese, arugula, sun dried tomatoes, shaved fennel, mushroom etc.

pour a cold beer and enjoy!

 

 

 

 

 

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