Sunday, December 23, 2012
I apologize for the title, but I just couldn't resist. It does explain it perfectly. 3.5 cups bread flour* - plus a little extra 1 tsp sugar 1 packet yeast (or 2.25 tsp yeast if you bought the mega bag at costco like me) 1-2 tsp kosher salt (depending on how you prefer to use salt) 1.25 cup water at no more than 110 degrees (this is important) 2 tbsp olive oil Combine dry ingredients in the bowl of a stand mixer. I usually do this part by hand so that I can be sure there isn't any yeast or salt sitting at the bottom of the bowl. While the mixer is running with the dough hook attached, add the warm water slowly. Using warm water makes a big difference because it helps everything combine better, but if you put water that is too hot in there, you'll kill the yeast. Once the water is in, add the olive oil. Let the mixer do its thing for a few minutes. If the dough is super sticky start adding flour one spoonful at a time. The goal is to get the dough so that it looks smooth and elastic and only sticks to the very bottom of the mixing bowl a little bit. When you take it out it will be a little sticky, but nothing that well floured hands can't manage. Place dough in oiled bowl and cover with a kitchen towel until it has doubled in bulk (30 minutes to an hour depending on how warm hour house is). After the dough has risen, turn out onto a well floured surface and shape. This recipe makes 6 10 inch pizzas (normal crust) or 6 6x18 inch pizzas (thin crust) or two rectangle cookie sheet pizzas. If your dough stops cooperating while you are shaping it, just give it a 10 minute timeout, or a short cat nap. Once your dough is shaped, you can top it first and then cook at 450 degrees for about 10 minutes, or you can cook the dough first for about 5 minutes, put the toppings on and cook for another 5 minutes or so. Its all by eye. But it should be golden brown. *It doesn't have to be bread flour, but it tastes so much better!