Foolproof Pizza Dough
All-purpose flour gives the dough a light, silky quality. Whole wheat flour
add fiber and nutrients.
Preparation tip: Easiest to make in a stand mixer fitted with a dough hook,
but you can do this by hand.
1 T. or 1 packet active dry yeast
1 T. clover or wildflower honey
1/3 c. warm water, about 100 degrees
2 c. all-purpose unbleached or whole wheat flour
1 t. salt
1 c. warm water
extra virgin olive oil
Combine yeast, honey and 1/3 c. warm water in a small bowl. Briefly stir
with a fork. Mixture should foam a bit after 10 minutes. If it doesn't, the
yeast is no good. After it foams, transfer to mixing bowl. Add flour and salt.
Use 1 c. warm water to rinse all yeast mixture from small bowl. Add water
yeast mixture to flour mixture. Mix on medium speed for 10 minutes.
Dough should be a little sticky and elastic. Remove from mixer and knead
briefly on floured surface. Form dough into a ball. Place in large, deep bowl
that has been lightly coated with oil. Turn dough several times to coat with
oil. Cover with a clean towel. Allow dough to rise in a warm spot for 1 hour.
A gas oven with just the pilot light on is perfect. If your oven is electric, turn
it on low for 10 minutes, then turn it off and put the bread in the oven.
Punch down dough. If desired, wrap dough in plastic and refrigerate over
night before proceeding. Roll dough out into 9 or 10 inch circle or smaller
if desired. It is important that the dough relax after it is rolled. You can put
flour or semolina on a wax-paper-lined baking sheet and keep dough circle
covered in the refrigerator for up to 24 hours. Bring dough to room
temperature before proceeding with pizza toppings and baking. Makes 3 9
to 10 inch pizza crusts or 30 2 inch pizza crusts.
Nutritional information per serving, 1/4 of 9 inch crust: 114 cal, 49% fat
cal, 1 g fat, 0 g sat fat, 0 mg chol, 4 g protein, 24 g carb, 3 g fiber, 196 mg
sodium.
Pizza Sauce
1 28 oz. can tomatoes, roughly chopped, with juice
1 T. garlic clove, minced
1 T. water
1 medium white onion, minced
2 t. oregano
In medium-size bowl, microwave last 4 ingredients. Add tomatoes and
juice. Microwave 7 minutes. Stir twice during that time. Sauce will thicken.
Makes enough sauce for 1 pizza.
Pizza Dough
3 1/2 to 4 c. bread flour
(Bread flour makes a crispier crust. All purpose flour make a chewier crust.)
1 t. white sugar
1 envelope instant dry yeast
2 t. salt
1 1/2 c. warm water, about 110 degrees
2 T. plus 2 t. extra virgin olive oil
Combine 3 1/2 c. flour with sugar, yeast and salt in food processor.
Pulse to
combine. While processing, add the water and 2 T. of oil until
dough forms a ball.
If the dough is sticky, add 1 T. of flour at a time and
continue processing until it
comes together in a solid ball. If the dough is
too dry, add 1 T. of water at a time.
Scrap dough onto a lightly floured
surface. Gently knead until smooth. Form into a
smooth ball. Grease a
large bowl with the remaining 2 t. of oil. Add the dough.
Cover with plastic
wrap. Place in a warm area. Let rise until double in size, about
1 hour.
Preheat oven to 400 degrees. Turn the dough onto a lightly floured surface.
Divide into 2 equal pieces. Cover each with a clean towel. Let rest for 10
minutes.
Press each dough ball out into a 14 inch round. Bake for about
25 minutes or until
lightly brown. Add your choice of toppings. Bake for
another 12 minutes. Makes 2
14 inch pizzas.