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|Barbara in VA||
Ann, here is the one I used: REC: Pizza Dough
Joined: Dec 15, 2005
Posted to Thread #11523 at 9:41 pm on Jul 29, 2008
Pizza Dough from the Earthbound Cookbook
2 pkg active dry yeast (1/4 oz each)
2 T sugar
3 T olive oil plus more for oiling the bowl
3 1/2 C unbleached flour, plus more for dusting
1/2 C White Bread flour or more as needed
1 T coarse salt
1. Place the yeast and sugar in a small bowl. Add 1 1/2 C of lukewarm water (105°-115°F on an instant read thermometer) and whisk to blend. Let the yeast mixture sit until it begins to foam, about 5 minutes. Add the olive oil to the yeast mixture and stir to combine.
2. Place the flours and salt in the bowl of a heavy duty stand mixer fitted with a hook attachment. Add the yeast mixture and mix on low speed until the dough is smooth, elastic and only slightly sticky, 10-15 minutes. If the dough seems too sticky, add 2T bread flour and mix 2 minutes longer.
3. Transfer the dough to a large, lightly oiled bowl. Turn the dough over in the bowl so that it is lightly coated in oil. Cover the bowl with a clean, damp dish towel or with plastic wrap. Let sit in a warm (90°-110°F), draft free spot until it has doubled in size, 1 1/2 - 2 hours.
4. Punch down the dough. If you want to make 10-12" pizzas, divide the dough into 4 equal pizzas. For smaller pizzas, divide the dough into 8 equal pieces. Keep the pieces you're not working with covered with the damp towel.
5. Form a piece of dough into a ball. Flour your hands, then pull the opposite edges of a piece of dough toward the center and pinch them together to form a seal. Working around the circumference continue pulling and pinching the dough until a smooth, tight ball forms. Repeat with the remaining pieces of dough. The dough is now ready to be used to make a pizza. Or wrap the balls of dough individually in plastic wrap. They can be refrigerated for up to 24 hours or frozen for up to 2 months. Let the dough thaw in the fridge overnight before using.
Preheat oven and pizza stone to 500°F for 30 minutes.
Lightly flour the work surface and rolling pin. Generously dust pizza paddle with cornmeal.
Shape dough by patting it into a flat, round disk, then roll it out on a work surface in to a circle, 1/4 to 1/8" thick. Transfer to prepared pizza paddle.
Dress pizza with toppings.
Slide onto pizza stone. Bake until crust is golden brown on the bottom and the toppings are sizzling hot, 5-10 minutes.
Notes: I can't for the life of me remember adding the olive oil to the dough??
I divided the dough into 3's. This makes a nice sized thin and crispy pizza for 2 hungry people for dinner!
There have also been other T&T pizza doughs posted, here are two that I have in my to try pile.
Other messages in this thread:
- 11523. I made pizza dough!!! I can't believe it! Thanks to Deb in Mi and Melissa in Dallas - Barbara in VA - 8:05am on 07/29/08 (32)
- Congrats Barbara! Isn't pizza dough fun! - Dawn_MO - 8:12am on 07/29/08
- Woohoo! Good for you. Sounds very yummy. Congratulations. Wish I had some. [NT] - Melissa Dallas - 8:35am on 07/29/08
- Bravo! Isn't it great to break through such a tasty barrier? Hint for tomatoes: - MarilynFL - 9:17am on 07/29/08
- Good idea. When I make pizza, I place the onions on first so that they become the barrier - Marg CDN - 10:01am on 07/29/08
- "symbiotic pizza"...ha! [NT] - MarilynFL - 10:14am on 07/29/08
- Congratulations! Fear of yeast has been conquered! [NT] - Joe - 9:56am on 07/29/08
- Congratulations Barbara!! Now you can have pizza (and great pizza, at that) whenever you want! [NT] - deb-in-MI - 12:06pm on 07/29/08
- Amen, and often at a fraction of what it costs to order out pizza these days. [NT] - Pat-NoCal - 12:47pm on 07/29/08
- It only gets better in the fridge! I have been making the artisan bread dough recipe that sits in - AngAk - 2:09pm on 07/29/08
- You can frreeze the balls for later use. I just used up the last 3>>> - Luisa_Calif - 3:41pm on 07/29/08
- "Frozen Balls." Really? You expect me to just IGNORE a straight line like that? I'm only human! [NT] - Steve2 in LA - 1:27am on 07/30/08
- "Frozen balls? I've had frozen balls for YEARS... my wife lets me visit 'em once a year." (Toldja!) [NT] - Steve2 in LA - 1:29am on 07/30/08
- Don't ya always just sit back & make bets with yourself on who just can't resist?! [NT] - Marg CDN - 11:08am on 07/30/08
- I also freeze. Here's my favorite pizza on the grill at the moment... - orchid - 4:15pm on 07/29/08
- Thank you all for the ideas and suggestions. Luisa, I think I might have all - Barbara in VA - 4:21pm on 07/29/08
- Orchid, how do you cook fresh dough on the grill please? [NT] - Barbara in VA - 4:23pm on 07/29/08
- Too easy! Shape your dough how you want it and just lay it on the - orchid - 5:04pm on 07/29/08
- A tip I got here is to oil a piece of parchment, flatten your ball of dough w/ your hands>>> - Luisa_Calif - 6:24pm on 07/29/08
- Do you use a special dough just for grilled pizza? - lorijean - 7:02pm on 07/29/08
- I forgot where I got this online (I'll try to find it) Steven Raichlen from BBQ USA [LINK] - Luisa_Calif - 7:39pm on 07/29/08
- Thanks, can't wait to try this one. [NT] - lorijean - 7:47pm on 07/29/08
- Check the link I did find for the directions if you missed them. [NT] - Luisa_Calif - 7:58pm on 07/29/08
- Full disclosure here.....Hi my name is Orchid (not really) and I'm - orchid - 12:35pm on 07/30/08
- Barbara, would you post your tried and true pizza dough recipe? >> - Ann - 4:21pm on 07/29/08
- Yup, as soon as I get home. If cooking on the grill do you use a pizza stone? [NT] - Barbara in VA - 4:22pm on 07/29/08
- Ann, the grates are fine. I'm assuming you use charcoal. We have a - orchid - 5:29pm on 07/29/08
- Ann, here is the one I used: REC: Pizza Dough [LINK] [IMAGE] - Barbara in VA - 9:41pm on 07/29/08
- Thank you for sharing. I'll probably experiment in the oven first. Thank again Barbara in VA. nt [NT] - Ann - 1:34pm on 07/30/08
- If you don't have a stone you can sub w/ unglazed tiles from the building supply store. [NT] - Luisa_Calif - 5:54pm on 07/30/08