Sunday, February 20, 2011
there are as many pizza dough recipes on the internet as there are chocolate chip cookie & brownie recipes (i'm sure you have googled "best ____ recipe" before). after looking at a few on the 'net, i looked at my cookbooks and decided to modify mark bittman's 'how to cook everything vegetarian' pizza dough recipe (by "modify", i mean follow exactly as-is, except i added a teaspoon of sugar & lengthened the rise time).
recipe can be found here.
notes: for my flour mixture, i used 2 cups bread flour and 1 cup all-purpose flour.
rise time: 3-4 hrs instead of 1-2 (i went to target). when i got back, i put half the dough in the freezer for later, so the cooking method below assumes you're using half the dough.
toppings: a little salt & dried basil, muir glen organic canned pizza sauce & galbani mozzarella fresca
cooking method: dust a little cornmeal on a pizza stone and preheat it in 500 degree oven. roll out the dough to a good-sized circle (probably about 12 inches...the dough wasn't sticky at all & very easy to work with. i rolled mine out on a floured silipat). place on a floured pizza peel. brush a little olive oil on the crust and put your toppings on. slide onto pizza stone and cook for approx 6-8 minutes (i turned my oven light on and watched it like a hawk the entire time...turned it occasionally since my oven heat was obviously stronger in the back).
it was DELICIOUS. the crust is a perfect blend of crispy & chewy. i am exercising great restraint because the mister is out of town and i have no one to share this with. i would really like to eat the whole darn thing but limited myself to 3 slices.