i finally branched out and tried a new recipe. i keep meaning to start dough the night before, but rarely do. this recipe turned out very bready, especially at the edges, so if that’s what you like, enjoy. one change that i would definitely make if using this recipe again is to add a bit more oil. i found the end result to be a little on the bland and dry side. either glazing the shaped crust, or adding an extra 1/8-1/4 cup on the onset could correct this. thanks to the pizza stone, the center and the bottom were still nice and crunchy. all i have been striving for (in both my pizza and bread dough) is big air bubbles.
- 3 t heaping yeast
- 2 t sugar
- 1/2 C warm water
- 4 C flour (half white, half white-wheat)
- 1t heaping salt
- 1 C warm water
- 1/4 C olive oil
- pour 1/2 C water into measuring cup and mix in yeast and sugar and let sit for 3-5 min.
- mix flour, salt, oil, and remaining water in a large bowl until well combined, then add yeast mixture.
- kneed dough on lightly floured counter for 8ish minutes or until nicely homogenized and elastic
- cover with saran wrap and let rise until doubled, about 1 hour (or longer in the fridge)
- punch down (lightly with fist), cut in half, and gently form into balls
- let sit for 45 min covered (will nearly double again). put a pizza stone in the oven and preheat to 550°
- shape into pizza on a piece of parchment paper, slide onto pizza stone and bake for 6 min
i only reccomend using 2-3 toppings (in the photo are sun-dried tomato, kalamata olives, and thinly sliced onion). for a simple (and cheap) sauce, i used 1/2 can of diced tomatoes, garlic powder or salt, dried basil and oregano, and a bit of balsamic vinegar, then blended it al in an immersion blender. i like to sprinkle a little sea salt on top of the pizza as well.
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