I was not pleased with the favor of the pizza dough in my Pizza Margherita post. So, over the last two weeks, I entered the Sensei test kitchen and experimented with different combinations of ingredients and techniques. After making a whooping 12 pizza - Eureka! - I found the perfect pizza dough recipe. Yes, folks this is a total original recipe.
Ingredients
1 envelope Active Dry Yeast
½ teaspoon Granulated Sugar
1 1/4 cup Warm Water (105 to 115 degrees F)
3 cups All-Purpose Flour
1 tsp Kosher Salt
½ tsp Freshly Ground Black Pepper
2 tbsp. Extra Virgin Olive Oil
To make the dough: In a medium bowl combine the yeast, sugar, and water. Stir briefly and let stand until foamy, 5 to 10 minutes. Add one cup of flour and let stand for 5 additional minutes. Finish by adding 2 more cups flour, salt, pepper, and olive oil. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 5 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Coat dough ball with oil then cover. Set aside in a warm place until the dough doubles in size, 1 to 1 ½ hours.
In the oven: Punch down the dough in the bowl. Transfer to lightly floured surface and cut into 4 equal pieces. Roll out into 10-inch rounds. Cook on pizza stone for 2 minutes. Remove from oven and add toppings.
On the grill: Punch down the dough in the bowl. Transfer to lightly floured surface and cut into 4 equal pieces. Roll out into 10-inch rounds. Cook on pizza on for 2 minutes. Remove from grill. With the grill side up, add toppings.
Do-Ahead Note: After you shape the dough into a ball, place it into a lightly oiled bowl, coat with oil, and cover with plastic wrap. You can refrigerate it for up to 48 hours. Before baking, remove dough from refrigerator. Let rise in a warm place about 2 hours or until it is almost double.
Freezing: You can store dough for a few months in the freezer. After cutting dough into 4 pieces, wrap the dough with plastic wrap and place in the freezer. To use the dough, de-thaw in the refrigerator and follow the Do-Ahead Note above.
Ingredients
1 envelope Active Dry Yeast
½ teaspoon Granulated Sugar
1 1/4 cup Warm Water (105 to 115 degrees F)
3 cups All-Purpose Flour
1 tsp Kosher Salt
½ tsp Freshly Ground Black Pepper
2 tbsp. Extra Virgin Olive Oil
To make the dough: In a medium bowl combine the yeast, sugar, and water. Stir briefly and let stand until foamy, 5 to 10 minutes. Add one cup of flour and let stand for 5 additional minutes. Finish by adding 2 more cups flour, salt, pepper, and olive oil. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 5 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Coat dough ball with oil then cover. Set aside in a warm place until the dough doubles in size, 1 to 1 ½ hours.
In the oven: Punch down the dough in the bowl. Transfer to lightly floured surface and cut into 4 equal pieces. Roll out into 10-inch rounds. Cook on pizza stone for 2 minutes. Remove from oven and add toppings.
On the grill: Punch down the dough in the bowl. Transfer to lightly floured surface and cut into 4 equal pieces. Roll out into 10-inch rounds. Cook on pizza on for 2 minutes. Remove from grill. With the grill side up, add toppings.
Do-Ahead Note: After you shape the dough into a ball, place it into a lightly oiled bowl, coat with oil, and cover with plastic wrap. You can refrigerate it for up to 48 hours. Before baking, remove dough from refrigerator. Let rise in a warm place about 2 hours or until it is almost double.
Freezing: You can store dough for a few months in the freezer. After cutting dough into 4 pieces, wrap the dough with plastic wrap and place in the freezer. To use the dough, de-thaw in the refrigerator and follow the Do-Ahead Note above.
Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532
www.maximpactkarate.com
timrosanelli.blogspot.com
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