Pizza Dough © ejmorris 2000, 2001, 2002, 2003, 2004

revised September 2003

Either of these two recipes will produce dough for two 12-inch or one large thin crust pizza(s). (Please note that you may be using slightly more or less flour, depending on the humidity that day.)

Ingredients

1. Regular Dough - can be spun in air

1 scant tsp active dry yeast
¼ c lukewarm water
½ c + 2 Tbsp water (room temperature)
1 Tbsp olive oil
¼ c whole wheat flour
2¼ c unbleached all-purpose flour
1 tsp salt
   2. Slacker Dough

1 tsp active dry yeast
¼ c lukewarm water
¾ c water (room temperature)
3 Tbsp olive oil
¼ c whole wheat flour
2¼ c unbleached all-purpose flour
1 tsp salt


Preparation
  1. In a small bowl, mix the yeast in ¼ c lukewarm water (do the baby's bottle test on your wrist) til it is creamy.

  2. In a large bowl, add olive oil to rest of water. With a wooden spoon, stir in all but ½ c of all-purpose flour. Add the yeast mixture. Cover with plastic and let rest for 20 minutes. The dough should be quite slack.

  3. Turn the dough out onto a lightly floured board. Sprinkle the salt and ¼ c flour on top.

  4. Wash and dry the mixing bowl. Then knead the dough for about 8 minutes, from time to time adding as little flour as you can (not much more than ¼ c) to keep it from sticking. The dough should still be quite slack but smooth and silky.

  5. Put dough in the clean dry bowl (it should be large enough for the dough to double - there is no need to oil the bowl). Cover bowl tightly with plastic wrap and let rise on the countertop for about one hour, or until double.

  6. Turn the dough out onto a lightly floured board. Divide the dough into two balls if making two pizzas. Cover with plastic and allow to rest for no more than 30 minutes (or not at all).

  7. 30 minutes before baking, turn on the oven to as high as it will go. (Our oven goes to about 500F.). We have a baking stone and bake one large pizza directly on the stone. Stretch and pat the dough to desired size. Put parchment paper or sprinkle cornmeal on peel before laying down shaped pizza dough. -OR- Stretch and pat the dough onto two pizza pans. I like to put corn meal on the bottom of the pan but it isn't necessary. There is enough oil in the dough that the pan does not have to be oiled.

  8. Unless you are barbecuing, add your favourite toppings. Place pizza on the second to bottom shelf of the oven and immediately turn down the oven to 400F; bake for 20 - 25 minutes until the crust is golden and crisp and the cheese is bubbling. (We turn the pizza around after about 10 minutes to adjust for uneven heat in our oven.)

    If barbecuing, after shaping the dough onto two lightly oiled pans, put the pans in the barbecue at medium heat (lid closed) until the bottoms are lightly golden - about 2 minutes. Remove the pans from the barbecue and flip the shells over. Dress the shells with your favourite toppings (try tomato sauce, basil, thinly sliced chorizo, thinly sliced onion, mushrooms, capers, chopped spinach and mozzarella). Then put the pans back into the barbecue (lid closed) at medium heat until the cheese is bubbling - about 4 minutes.

About Transferring Uncooked Pizza From Board/tray To Stone In Oven: Couragio! Some people say that one should sprinkle cornmeal on the stone but we haven't found that to be necessary. Put the far edge of the board/tray onto the stone and pull your hand back suddenly. The dough should slide onto the stone. Of course, if you are too vigorous, it might slide beyond the stone and onto the floor of the oven. (don't ask how I know this...) If it doesn't slide on the first jerk of you hand, don't despair. Just try again. You can use a spatula to try to push any parts that go past the stone. A WORD OF CAUTION: try to avoid experimentation with this jerking method when the board/tray is on the counter. Only the most dextrous person can catch floppy uncooked fully loaded pizza that is flying past the counter toward the floor. (again, please don't ask...)

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