Remember back in September, when I did a series on fabulous homemade pizzas, and promised I was going to make my own pizza crust some day? Well, I've finally come through on my claim! My husband bought me a pizza stone and pizza peel (and a fabulous wooden cutting board...I'd been using a plastic/rubber one) for Christmas and this week I tried it out for the first time to celebrate my husband's first day of class this quarter (he's working on his MBA through the Navy). I must say, this was the best pizza I've ever made, and the crust was definitely what made the pie!
Honey-Wheat Pizza Dough
1 teaspoon yeast (I used pizza crust yeast)
1/2 cup plus 1 teaspoon warm water (105-110 degrees)
1 cup bread flour
1/2 cup whole wheat flour
5 teaspoons clover honey
1 teaspoon salt
1 tablespoon olive oil, plus 1 teaspoon for coating
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If using a food processor, use a dough "blade" made of plastic rather than the steel knife attachment, which cuts the gluten strands and ruins the consistency of the dough. As with the mixer method, be mindful of speed and total mixing time so as to not cause friction and kill the yeast. Mix only until a smooth dough ball is formed.
If mixing by hand, place the dry ingredients in a large mixing bowl. Make a well in the middle and add the wet ingredients. Use a wooden spoon to combine. Once initial mixing is done, oil your hands and knead the dough for five minutes until slightly tacky.
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Punch down the dough, reform into a ball, and return it to the same bowl. Cover again with saran wrap, and place in refrigerator overnight, covered air-tight.
Two hours before assembling your pizza, take the dough from the refrigerator, leaving the glass bowl covered and air-tight. Set aside at room temperature once again until doubled in size (smooth and fluffy), about 2 hours.
Sprinkle a dry pizza peel (or other smooth surface) with cornmeal or flour. Remove the dough ball from the glass bowl, being careful to maintain the round shape and dust with cornmeal or flour as well; place on the pizza peel. Use a rolling pin (dust this with corn meal or flour as well) to press the dough into a circle about 12-14 inches in diameter (about 1/4-inch thick). Around the edge, pinch the edges up to form a lip that rises about 1/4-inch above the rest of the crust. Delicately lift the edges of the pizza crust and ensure it will slide on the pizza peel after dressing. Sprinkle more cornmeal/flour as necessary.
Mushroom, Pepperoni, and Sausage Pizza
Olive oil
2-3 cloves fresh garlic, minced
Dried basil
tomato sauce (choose your favorite, I used Bertolli Portobello with Merlot)
2 cups shredded mozzarella cheese
1/2 red onion, diced
1/4 pound hot and spicy Italian turkey sausage, browned, crumbled, and drained of excess oil/fat
1/2 cup sliced baby bella mushrooms
24-36 slices pepperoni
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Drizzle olive oil over fresh pizza dough. Sprinkle garlic and basil over top. Spread tomato sauce all over dough, leaving a 1/2-inch perimeter "clean". Spread cheese evenly over entire pizza dough. Top cheese with onion, sausage, mushrooms, and pepperoni.
Using the pizza peel, transfer the pizza to the pizza stone and bake 10 minutes, or until the crust is golden around the edges and the cheese is bubbling.
Recipes adapted from The California Pizza Kitchen Cookbook, by Larry Flax and Rick Rosenfield.
There's nothing better than homemade pizza. Yum!
ReplyDeleteGood Morning Kate,
ReplyDeleteYou have just reminded me that it is time for us to have Pizza Night here at The Cottage. I really like your dough and will give it a try. Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
Miz Helen
Um Yes please!! This look delicious!!! I'm having a linky party, and would love it if you joined! Here is the link! http://www.thesouthernproductqueen.com/one-stop-shoppe-linky-party-3 Thanks for sharing!
ReplyDeletemmm, that pizza looks delicious!! Thanks for stopping by!
ReplyDelete