Hello and welcome, well I'm back from Puerto Rico, what a great break that was and I have been energized to do some long time in coming, cleaning and re arranging here at the house. The house caught up and re arranging done, I am back in form to do some cookin!
** pizza dough** There I said it, can I get the dough right? That's what I always end up asking myself because if you don't get the dough right, the pizza just isn't right.
There are four ways to do your dough!
1. Store bought pre baked
2. Store bought raw dough
3. Store bought dough mix
4. Make your own dough mix
Store bought pre baked isn't something i ususally do, it does save time, however and it is easy, so if you're in a pinch do it!
Store bought raw dough isn't something I usually do either unless I'm doing something with the kids, like making your own mini pizzas when my niece is here.
Store bought dough mix is pretty good since you can add some ingredients if you like, like the wine I use in my regular dough mix or some rosemary or olives... you can add in your own fav ingredient.
So, here's my pizza dough recipe:
2 cubes of yeast (1/4 ounce each) or 2 1/2 tsp active dry yeast
1 1/2 cup lukewarm water
4 cups pasta flour
1 tsp salt
1/2 cup white wine at room temp
2 tbsp extra vir olive oil
Stir yeast into lukewarm water and let it dissolve completely. Allow to rest 10 minutes or until it bubbles up.
Pour the flour and salt onto a smooth work surface and create a well in the middle.
Pour the water/yeast mixture into the middle of the well, a little at a time and using a fork, mix by drawing some of the flour into the middle well. Continue until all the flour is drawn in. Add the wine and the olive oil. Begin working the ixture with your hands until well combined, create a ball with the dough.
Knead the dough by pushing with your palm back and forth for about 5 minutes until smooth and spongy in texture
Divide this into 6 equal parts (one for each pizza). Put a damp dish towel over each one and let it sit at room temp for an hour to rise. It should double in size. Punch it down and you're ready to roll it out for pizzas.
** These Can be FROZEN for future use. Wrap in a parchment pouch, dusted with flour, and place inside a freezer bag. Just defrost at room temp.
** pizza dough** There I said it, can I get the dough right? That's what I always end up asking myself because if you don't get the dough right, the pizza just isn't right.
There are four ways to do your dough!
1. Store bought pre baked
2. Store bought raw dough
3. Store bought dough mix
4. Make your own dough mix
Store bought pre baked isn't something i ususally do, it does save time, however and it is easy, so if you're in a pinch do it!
Store bought raw dough isn't something I usually do either unless I'm doing something with the kids, like making your own mini pizzas when my niece is here.
Store bought dough mix is pretty good since you can add some ingredients if you like, like the wine I use in my regular dough mix or some rosemary or olives... you can add in your own fav ingredient.
So, here's my pizza dough recipe:
2 cubes of yeast (1/4 ounce each) or 2 1/2 tsp active dry yeast
1 1/2 cup lukewarm water
4 cups pasta flour
1 tsp salt
1/2 cup white wine at room temp
2 tbsp extra vir olive oil
Stir yeast into lukewarm water and let it dissolve completely. Allow to rest 10 minutes or until it bubbles up.
Pour the flour and salt onto a smooth work surface and create a well in the middle.
Pour the water/yeast mixture into the middle of the well, a little at a time and using a fork, mix by drawing some of the flour into the middle well. Continue until all the flour is drawn in. Add the wine and the olive oil. Begin working the ixture with your hands until well combined, create a ball with the dough.
Knead the dough by pushing with your palm back and forth for about 5 minutes until smooth and spongy in texture
Divide this into 6 equal parts (one for each pizza). Put a damp dish towel over each one and let it sit at room temp for an hour to rise. It should double in size. Punch it down and you're ready to roll it out for pizzas.
** These Can be FROZEN for future use. Wrap in a parchment pouch, dusted with flour, and place inside a freezer bag. Just defrost at room temp.
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