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Oct. 27th, 2004 08:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bellwetherSo, last week we had a few folks over and made individual pizzas---topping them with pepperoni, prosciutto, mozzarella, tomato sauce, mushrooms, feta, and whatever else we had at hand... here's the crust recipe, which is nice and quick. it also freezes well, so one can make a bunch and freeze extra crusts for baking later.
Fastest Pizza Dough from Cook's Illustrated's _Best Recipe_
Makes 2 large, 4 medium, or 8 individual pizzas.
Ingredients
1.5 cups warm water, ~105 degrees F
1 envelope (2.25 teaspoons) rapid-rise dry yeast
1 tbl sugar
2 tsp E.V.O. (extra virgin olive oil)
4 cu. bread or all purpose flour (we used all purpose) plus a bit extra for dusting hands/work surfaces
1.25 tsp salt
Toppings of your choice--veggies, cheese, meats, etc.
Steps
1. Set oven to 200 degrees F for 10 min, then turn off oven.
2. Meanwhile, pour water into workbowl of a large food processor--or into a large bowl if not using a food processor. Sprinkle yeast and sugar over water. Pulse twice in the food processor--or quickly mix. Add oil, flour, salt and mix until mixture forms a cohesive mass. Dough should be soft and just a bit tacky. (If it is very sticky, add 2 tbls flour--if it is too dry, add 1 tbs water--repeat until consistency right.)
3. Dough will be a bit tacky, so use rubber spatula to turn out dough onto a lightly floured work surface; knead by hand to form a smooth round bowl.
4. Put dough into deep, lightly oiled bowl and cover with plastic wrap. Place in warm oven, and let rise for 40 minutes or until doubled. Remove from oven, punch dough down. Divide as desired.
5. Preheat the oven to 450 degrees F.
6. Roll out the dough until it is quite thin, and shape into a round. Oil the round lightly with olive oil, then salt and pepper it lightly. Add desired toppings to individual pizzas--witholding cheese. Adding cheese later in the cooking process turned out to create a much moister pizza.
7. Flour a baking pan. Place a pizza (or two) on the baking pan and bake the pizzas 6-7 minutes (until the edges begin to lightly brown)--at this point, pull out the pizzas and add cheese. Bake 2-3 more minutes until cheese is well melted. Repeat, allowing oven to heat back up to 450 after each opening.
I doubled the recipe and used it to make 10 individual pizzas. These ended up about the right size for a bunch of very hungry grad students. If you possess a pizza stone and pizza peel, by all means, use them. I don't yet have these so made do without. Keeping your baking pan in the oven while preheating and minimizing heat loss from the oven will help keep the crust as crisp as possible.
Yum!
Fastest Pizza Dough from Cook's Illustrated's _Best Recipe_
Makes 2 large, 4 medium, or 8 individual pizzas.
Ingredients
1.5 cups warm water, ~105 degrees F
1 envelope (2.25 teaspoons) rapid-rise dry yeast
1 tbl sugar
2 tsp E.V.O. (extra virgin olive oil)
4 cu. bread or all purpose flour (we used all purpose) plus a bit extra for dusting hands/work surfaces
1.25 tsp salt
Toppings of your choice--veggies, cheese, meats, etc.
Steps
1. Set oven to 200 degrees F for 10 min, then turn off oven.
2. Meanwhile, pour water into workbowl of a large food processor--or into a large bowl if not using a food processor. Sprinkle yeast and sugar over water. Pulse twice in the food processor--or quickly mix. Add oil, flour, salt and mix until mixture forms a cohesive mass. Dough should be soft and just a bit tacky. (If it is very sticky, add 2 tbls flour--if it is too dry, add 1 tbs water--repeat until consistency right.)
3. Dough will be a bit tacky, so use rubber spatula to turn out dough onto a lightly floured work surface; knead by hand to form a smooth round bowl.
4. Put dough into deep, lightly oiled bowl and cover with plastic wrap. Place in warm oven, and let rise for 40 minutes or until doubled. Remove from oven, punch dough down. Divide as desired.
5. Preheat the oven to 450 degrees F.
6. Roll out the dough until it is quite thin, and shape into a round. Oil the round lightly with olive oil, then salt and pepper it lightly. Add desired toppings to individual pizzas--witholding cheese. Adding cheese later in the cooking process turned out to create a much moister pizza.
7. Flour a baking pan. Place a pizza (or two) on the baking pan and bake the pizzas 6-7 minutes (until the edges begin to lightly brown)--at this point, pull out the pizzas and add cheese. Bake 2-3 more minutes until cheese is well melted. Repeat, allowing oven to heat back up to 450 after each opening.
I doubled the recipe and used it to make 10 individual pizzas. These ended up about the right size for a bunch of very hungry grad students. If you possess a pizza stone and pizza peel, by all means, use them. I don't yet have these so made do without. Keeping your baking pan in the oven while preheating and minimizing heat loss from the oven will help keep the crust as crisp as possible.
Yum!
