Pizza Dough (February 12, 2010)

i do love pizza, but the pizza in texas (or at least in huntsville) is awful. so i made pizza this week. nothing notable about the toppings – i’ve yet to make my own sauce, but i plan to next time – but i wanted to post this simple pizza dough recipe i used.

via martha stewart

Makes four 7-inch pizzas, or two 14-inch pizzas

* 1 tablespoon active dry yeast
* 3/4 cup warm water (100 degrees to 110 degrees)
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 1/2 tablespoons extra-virgin olive oil, plus more to coat bowl


1. Combine yeast with warm water; let stand 5 to 10 minutes, or until foamy. Stir well.
2. Combine flour and salt in a food processor. Add yeast mixture and olive oil, and process just until dough comes together.
3. Turn out onto a lightly floured surface, knead for 1 minute, and shape into a ball.
4. Place in a well-oiled bowl, turn to coat with oil, and cover loosely with plastic wrap. Leave in a warm place until dough has doubled in bulk, 45 to 60 minutes.

notes – i purchased the fleischmann’s yeast marked specifically for pizza dough to make this. i used the food processor’s dough blade to mix the whole thing into a ball. it was very easy and worked fine, leaving just a tiny bit of kneading by hand to get some stray pieces into the ball. i used this recipe to make one rectangular pizza on a standard baking sheet.

i thought that it turned out quite nicely. when we made pizza dough in our breadmaker, it often turned out a little difficult to work with. this dough, when left to rise for the full hour, was extraordinarily flexible and spongy, and easy to spread out by hand. i’m not a fanatic about pizza crust – i think the other elements are a bit more important – but this crust baked evenly and tasted fine when finished.

and if you’re curious, i topped with store-bought sauce (boboli), chicken sausage (i believe it was artichoke+garlic flavored) and mushrooms (both sauted before baking), spinach, and a mix of two romano cheeses – a “standard” one i bought at kroger, and a little bit of the “fancy” one i have on hand from hubbell and hudson. i have found that cheaping out on cheese is the biggest mistake one can make.

grade – B+ (on the dough), A- (on the pizza)


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