Let it be released from the mind

Wednesday, August 29, 2007

If you care about homemade pizza, read below

We've searched through countless pizza dough recipes, all claiming to be the best. It was pizza dough and chocolate chip cookies that really made me crazy. I just couldn't perfect either of them, and in fact came far from perfection. Well I've finely broken down pizza dough and claimed victory over it.

So often they are flavorless and whitely bland. Or they're tough and rubbery. Finally, the gods have spoken and given us the Best Pizza Dough Recipe Ever--kinda like a Richard Scarry book. This dough is rated by many people as being thin. I wouldn't necessarily say that, as my hubby likes it and he doesn't like thin pizza. It's no deep-dish pizza, but it has plenty of substance to it. Most recently we ate a variation on our favorite tomato tart. First D made the pizza dough and brushed it with olive oil and rosemary. Then he used heirloom tomato slices, provolone and Monterey Jack cheeses and fresh basil to make a beautiful apizza apie. It was wonderful to eat this after coming home from an afternoon of drinking in downtown SS and catching up with Vani and Pallghan (Meghan and Pall). We had a few drafts at McGinty's before relocating to the Piratz Tavern---aaaarrrrr! The appetizers weren't worth much in gold, but the grog shivered me timbers.


PIZZA DOUGH
Bon Appétit March 2007 Giada DeLaurentiis

This dough is easy to handle and will give you a crispy crust that's also tender.
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

0 Comments:

Post a Comment

<< Home