Here is my favorite pizza dough recipe:
Pizzeria
Pizza Dough
1. Into
a large bowl, measure 1-½ cups (375 mL) all-purpose flour. With wooden spoon,
mix in 1 tsp (5 mL) quick-rising (instant) dry yeast and ½ tsp (2 mL) salt.
2.
Pour ½ cup (125 mL) hand-hot tap water into liquid measuring cup; add 1 tbsp
(15 mL) olive oil or canola oil. Pour over flour mixture and stir until all dry
ingredients are moistened and dough looks shaggy.
3.
Dust hands with flour and gather dough into ball. Dust counter generously with
flour; dump dough on counter.
4.
Folding top half of dough over bottom half, push hard against double layer of
dough with heels of your hands, then give dough a quarter turn.
5.
Repeat the folding, pushing and turning for about 8 minutes or until dough is
smooth, springy and stretchy like an elastic band.
6.
Keep hands and counter lightly dusted with flour if dough is sticky (but the
trick is not to add too much flour). As you knead, the flour absorbs moisture
and dough becomes smooth.
7.
Brush dough very lightly with olive oil or canola oil and place on counter;
cover with bowl and let rise for about 45 minutes or until doubled in size.
8.
Uncover and gently stretch dough (or roll with rolling pin) to a circle about
12 inches (30 cm) wide. Dust 12-inch (30 cm) pizza pan with cornmeal and place
dough over top.
9.
Starting at center, gently press dough to fill pan and form a little raised
rim. If dough becomes too stretchy, let it rest for a few minutes before
continuing.
10.
Cooking instructions: Spread pizza base with sauce and cover with toppings.
Bake in bottom third of 500F (260C) oven for 10 minutes or until cheese is
bubbly and crust is golden and slightly puffed.
Makes
one 12-inch (30 cm) pizza base. Double ingredients for 2 bases.
Source: The Canadian Living Test
Kitchen
No comments:
Post a Comment