Sunday, February 8, 2009
Saturday Night Pizza!
Here are two of my favorite pizza dough recipes:
the first one is from Arthur Schwartz "Naples at Table"
1 envelope dried yeast
1 cup warm water
4 cups unbleached all-purpose flour
3/4 teaspoon salt
1/2 cup warm water
In a 2 cup glass measure, with a table fork, dissolve the yeast in the 1 cup of warm water. Stir in 1/2 cup of the flour, cover with a clean dishtowel and let stand until the mixture foams up to about double - to 2 cups - about 30 minutes.
In a large bowl, combine 3 1/2 cups of the flour with the salt. Stir in the yeast mixture and the remaining 1/2 cup of warm water. Stir until the dough masses together. Gather the dough into a ball and turn out onto a lightly floured work surface. Adding just enough flour to keep dough from sticking. Knead about 10 to 12 minutes, until smooth, silken, and slightly damp on the surface. Dust the dough lightly with flour and place in a bowl to rise, covered with a clean dishcloth, for about 1 hour, or until it is slightly more than doubled in bulk.
Punch down the dough, divide into 4 parts. Let rise, covered. Roll out, top with favorite ingredients. bake in oven preheated to 500 degrees for at least 30 minutes. Be sure to place your pizza stone in a COLD oven. Refrigerate or freeze remaining balls in plastic bags.
Here is my second favorite recipe for pizza dough: Go to Sam's, and they will sell you a case of pizza dough. It keeps in the freezer all nicely wrapped. Each ball of dough will make 5 small thin crust pizzas!!!