Tuesday, March 1, 2011
Pizza Dough Ingredients:
3 1/2 cups of flour
9 ounces of tepid water
3/4 teaspoon active dry yeast
1 1/2 teaspoon fine sea salt
1 tablespoon minced garlic (Optional)
A palmful of Dry Oregano (Optional)
A palmful of Dry Basil (Optional)
Combine the ingredients in the bowl fitted with the paddle and mix low until the mixture come together. Switch to the dough hook and continue mixing medium-low another 3-4 minutes. Check dough-if it's too dry, add a bit more water. If it's too sticky, add a bit for flour. Go to step 2.
If you do not have a standing mixer:
Combine the ingredients in a bowl and start to mix ingredients with a wooden spoon, then start to knead the dough against the bowl with your hands. Check dough-if it's too dry, add a bit more water. If it's too sticky, add a bit for flour.
2. Dump dough onto lightly floured board and continue to knead until the dough is smooth and elastic, about 5-7 minutes. Form dough into a ball and place in a lightly greased bowl, turn to coat, and cover with plastic wrap. Let rest for 1/2 hour to 45 minutes until risen.
3. Turn dough out onto a lightly floured board and press down to deflate. If you don't want to make a big pizza, cut the dough into thirds (or desired portions), form into balls and place on a lightly floured tray, covered with oiled plastic wrap. Store the dough in the fridge overnight and allow it to sit at room temperature 10-15 minutes before shaping/baking. I usually use all of the dough because it makes a great sized pizza.
Pizza toppings: (All can be found at Trader Joe's)
A chunk of Fontina Cheese*
A chunk of Mozzarella Cheese*
A chunk of Pecorino Romano Cheese*
Tomato Basil Sauce
Reduced Sodium Salami Slices, cut in half