I guess it must be summertime, because I want to eat tomatoes every day. The pizza dough is super easy:
2 c. flour
2 tsp. sugar
1 tsp. salt
2 tbsp. olive oil
1 packet active dry yeast
2/3 c. warm water
Mix the yeast and water and let sit about 10 mins. In a large bowl (I use the Kitchen aid mixer with the dough hook) mix the other dry ingredients. Make a well and pour in the oil and the yeast mixture, then mix them together thoroughly. Place dough in a large olive oil - greased bowl with greased plastic on top. Let rise until doubled in size ( I leave it on top of the stove, where it's warm). Flip the dough over, punch it down with your fingers, and let it rise again, another hour or longer. This recipe made enough for the two medium pizzas shown above, but the crusts on those are fairly thin. Make sure your counter is well-floured, cut dough in two, and form each piece into a flattish disc shape. Press your fingers all around the circumference, about 1/2 inch in, creating a crust around the outside. Then lift the dough up and stretch the middle out with the tops of your hands until it is large enough and thin enough for your liking. Flour a baking sheet or a round pizza sheet or whatever you've got, before placing the dough on it and covering with toppings. I used mushrooms and garlic scapes for one and prosciutto, oregano, and anchovies on the other. I would advise to put the oven up as high as it will go (mine does 500) if you are making thin pizzas like these. It will only take a few minutes to cook, one at a time.
No comments:
Post a Comment