2 teaspoons active dry yeast or instant yeast
2 cups warm water 113F
2 tablespoons olive oil
3 cups AP Flour
1 1/4 teaspoons salt
2 tsp sugar
ADD to recipe 2 tsp sugar in the proofing water for the yeast
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
1 1/2 cups heated water to 113F and place the sugar and yeast to proof & olive oil.
Sift the flour and salt together and place in mixer with dough hook (don't have this then it's time to use some muscle).
Add the 1 1/2 C of yeast water to the flour and then have ready the remaining 1/2 cup of water to add after mixing for less then a minute or so.
If the mixture is too wet while you are hooking (it will look as if the hood is mixing batter not kneading dough) then start adding small bits of flour in at a time till the dough starts to ball together. The dough should be a soft, smooth dough.
Place dough in an oiled bowl and place in oven (make sure you cover with a tea towel) on a proofing heat 110F for 60 -90 minutes.
To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust's flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.
Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices:
Two 1/2"-thick 14" round pizzas (pictured);
Two 3/4"-thick 12" round pizzas;
One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza (pictured);
One 1 1/2"-thick 9" x 13" rectangular pizza;
One 1"-thick 14" round pizza.
Divide the dough in half, for two pizzas; or leave it whole for one pizza.
If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don't pat it flat; just stretch it briefly into shape.
Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.
Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. If you're baking two pizzas, reverse them in the oven (top to bottom, bottom to top) midway through the baking period.
Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.
_____________________________________________________
NOTES:
birthday party 2016 Jan
one batch will make two 1/2" 14"round pizzas.
1 14" round pizza feeds 3-4
head count 16 people
Need 8 pizza
1 batch = 2 pizza
need 4 batches of dough / 2 double batch
double batch
4 teaspoons active dry yeast or instant yeast
6 cups flour
4 tbs olive oil
2 - 21/4 cups water (110F)
2 tsp sugar
2 1/2 tsp salt
2 cups warm water 113F
2 tablespoons olive oil
3 cups AP Flour
1 1/4 teaspoons salt
2 tsp sugar
ADD to recipe 2 tsp sugar in the proofing water for the yeast
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
1 1/2 cups heated water to 113F and place the sugar and yeast to proof & olive oil.
Sift the flour and salt together and place in mixer with dough hook (don't have this then it's time to use some muscle).
Add the 1 1/2 C of yeast water to the flour and then have ready the remaining 1/2 cup of water to add after mixing for less then a minute or so.
If the mixture is too wet while you are hooking (it will look as if the hood is mixing batter not kneading dough) then start adding small bits of flour in at a time till the dough starts to ball together. The dough should be a soft, smooth dough.
Place dough in an oiled bowl and place in oven (make sure you cover with a tea towel) on a proofing heat 110F for 60 -90 minutes.
To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust's flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.
Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices:
Two 1/2"-thick 14" round pizzas (pictured);
Two 3/4"-thick 12" round pizzas;
One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza (pictured);
One 1 1/2"-thick 9" x 13" rectangular pizza;
One 1"-thick 14" round pizza.
Divide the dough in half, for two pizzas; or leave it whole for one pizza.
If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don't pat it flat; just stretch it briefly into shape.
Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.
Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. If you're baking two pizzas, reverse them in the oven (top to bottom, bottom to top) midway through the baking period.
Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.
_____________________________________________________
NOTES:
birthday party 2016 Jan
one batch will make two 1/2" 14"round pizzas.
1 14" round pizza feeds 3-4
head count 16 people
Need 8 pizza
1 batch = 2 pizza
need 4 batches of dough / 2 double batch
double batch
4 teaspoons active dry yeast or instant yeast
6 cups flour
4 tbs olive oil
2 - 21/4 cups water (110F)
2 tsp sugar
2 1/2 tsp salt
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