Tey got me a pizza stone for christmas knowing that I've been excited to make a home made pizza. The next step was finding an amazing recipe for the dough, this is where Pinterest came in, yay, a winner once again! I threw this one together because I had a crying baby who wanted to eat and in laws who would be walking through the door at any minute. I had flour all over me and my attempt at hand stretching the dough to make the crust was literally that, hand stretching the dough and hoping that it would stay a respectable size so I could put the toppings on. I has totally harried and almost forgot to put the olive oil around the edges but in the end I sloshed some on and into the oven it went. See photo below, not bad for my first time:)
This recipe is from Annie's Eats it has great photos and good tips on making this fabulous crust. http://annies-eats.com/2010/04/29/perfect-homemade-pizza-crust-tips-and-tricks/
Basic Pizza Dough
Yield: enough dough for 2 medium pizzas or 4 calzones
Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil
Directions:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
Yield: enough dough for 2 medium pizzas or 4 calzones
Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil
Directions:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
Printed from Annie's Eats
This is how it turned out, yummy til the last scrumptious bite! This recipe will stay in my kitchen and will be used many times. The only modification I made was use two cups white and two cups whole wheat instead of four cups bread flour. Feel like you're eating at a pizzeria! 
mmm that looks delicious! i think we use the exact same pizza dough recipe, it's so perfect! lovely photo :)
ReplyDeleteThanks Brittany:) Pinterest has such great recipes doesn't it?:)
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