Friday, March 19, 2010
Pizza Pizza...Stormy nights and Pizza
This is a wonderful quick pizza dough that I have been using for the past four years or so. I saw Wolfgang Puck prepare the dough on Martha Stewart's show and tried it right away. It is quick and easy and does not require a big investment of time. In about an hour start to finish you can have homemade pizza dough. I bake mine on a stone in a very hot oven. Sometimes I make Calzone out of it. The recipe doubles easily...it is a real keeper for me. Not the only one I use...but it is my go to pizza dough. Use it for your favorite pizza...the possibilities are endless...This time I made individual pizzas. I added a little bit of finely diced Prosciutto on top of mine. They were delicious.
from Wolfgang Puck's "Pizza, Pasta, and More"
Makes four 8-inch pizzas
One 1/4-ounce package active dry yeast
1 teaspoon honey
1 cup warm water, 105° to 115°
3 cups all-purpose flour
1 teaspoon coarse salt
1 tablespoon extra-virgin olive oil
1. In a small bowl, dissolve yeast and honey in 1/4 cup warm water; set aside. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt. Add oil, yeast mixture, and remaining 3/4 cup warm water; mix on low speed until dough pulls away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
2. Turn dough out onto a clean work surface, and knead by hand until dough is smooth and firm, 2 to 3 minutes. Transfer dough to a large bowl*, and cover with a clean, damp kitchen towel. Place bowl in a warm spot, and let rise for 30 minutes.
3. Divide dough into four balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball; repeat 4 or 5 times. On a clean unfloured surface, roll the ball under the palm of your hand until dough is smooth and firm, about 1 minute. Repeat with remaining balls; cover with a damp towel, and let rest for 15 to 20 minutes. Prepare as needed and arrange desired toppings; balls can be wrapped in plastic and refrigerated for up to 2 days.
*I put a little bit of Olive Oil in the bowl and move the dough around a bit before I cover the bowl so both the dough and the bowl have a little coating of oil.
Whatever individual pizza I decide to do, I bake them at 500*F on a heated pizza stone for about 10 to 12 minutes. I use a pizza peel dusted with a little bit of cornmeal. That acts as little ball bearings and helps the pizza slide right off the peel onto the stone. You can absolutely make a pizza on a pan instead. Start checking at about 8 minutes and see how they are doing. This dough also works really well for pizzas made directly on a grill. It never fights with you and is very easy to work with, making a thin crust pizza very easy to do.