daimyo Dough

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daimyo
Monticello

Registered: 05/13/04
Posts: 7,751
Last seen: 14 years, 9 months

daimyo Dough

#5525235 - 04/17/06 04:17 PM (20 years, 6 months ago)

Sister was in town and she wanted some pizza, so I made some up. I also convinced her to let me borrow the camera I just gave her for a week, so you get some pictures.

Dough:
3-4C Flour (amount varies)
1/2t Brown Sugar
1t Salt
2T EVOO
1.5C Warm Water (~100F)
1Pkg Active Dry Yeast (~2.25t)

1. Mix the water, sugar, and yeast in a bowl. I like to be sure my water is the right temperature, so I measure it, but you do as you see fit. Leave that alone for about 5 minutes to do it's thing.

2. Next, add the salt, EVOO, and 2.5C-3C of the flour. Mix it together.

3. Turn it out onto a floured surface and knead in as much of the remaing flour as necessary to get the dough to the right consistency. Usually somewhere around 4C total for me.

4. Lightly oil a bown and place the dough in it. Flip it over so that both sides are coated in oil. Cover and let rest for at least an hour(until doubled in size).

5. Once it has risen, beat it down and form it. You can roll it out, spin it in the air, whatever you like. Preheat your oven to 425F. If you have a stone, put it in there and allow it to come to temp along with your oven.

6. Figure out what you want to use to transfer your pizza from outside the oven, to inside. I use a non-stick baking sheet dusted with corn meal. Whatever you use, dust it with corn meal so you can be sure it will slide off easily onto your stone.

7. Take your formed dough and add your toppings. I used ham, green pepper, marinara suace, mozzerella, parmesean, and black pepper. When the oven is heated, transfer it onto your stone and bake for ~20 minutes. If you rolled it out real thin, it will take less time.

8. Take you pizza out and enjoy.

Since I had some dough left I decided to use up some of my Easter leftovers.

1. I rolled out the remaing dough, and threw on some ham and potatoes au gratin.

2. Rolled it up, sealed the edges, brushed with egg wash, and cut slits.

3. 425F for about 20 minutes, and I had this.

Pretty easy stuff, and highly adaptable. You can easily add flavors to the dough by throwing some herbs or spices in at step 2(chipotle, thyme, oregano, roasted garlic puree, etc). Instead of EVOO you could use an infused oil(basil is nice). You can also divide the dough up into a bunch of portions and roll them out into breadstciks. Brush with butter and sprinkle with garlic powder. You could also make cinnamon/sugar breadsticks. Just get creastive.

Hope you enjoy.

Edited by daimyo (04/19/06 11:52 AM)

Extras:

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