Friday, November 16, 2007
A Slice would be nice
I can't go more than a week without a home made pizza. Now i hear a lot about the pleasures of kneading the dough, etc. and yeah, but for me, i like a food processor dough. Proof the yeast, add the flour to the food processor and while running, pour in the yeast liquid. Process until a ball forms, then continue to process for 15-20 seconds to knead. turn out into an oiled bowl, cover and let rise until double in bulk, punch down and make your crust.
no fuss, no muss and great crust!
Processor Pizza Dough
1 packet of dry yeast
2/3 cup of warm water
1 tsp of sugar
2 T olive oil
1 tsp salt
2 cups flour
Add the yeast, the sugar and 1/3 cup of warm water to a small bowl and let stand for 10 minutes.
Add the rest of the water, salt and oil to the bowl and mix.
Add the flour to the processor(at this point if you wanted a herb flavored crust, you could add the herbs of your choice to the flour now). With the processor running pour in all the liquid at once. Process until a ball forms, if a ball does not form add a few drops of water at a time until one does, if your dough is too sticky, sprinkle in flour until it looks manageable.
Oil a large bowl and turn the dough out into it. Roll the dough around to coat with oil, cover with plastic wrap or a towel and let rise until doubled in bulk, or more.
Punch down and form your crust.
From start to finish this takes about an hour, but this dough can be allowed to rise again if need be. I've been known to forget it or let it rise and be punched down three times, it comes out about the same just not as light and yeasty.
For me this makes a 12" diameter crust of medium thickness.
I figure you know what you like on top. This one had red peppers, onions, garlic(peeled and simmered in water for 5 minutes before slicing) and pancetta.
I cook mine about 18 minutes in a well preheated oven as high as the temperature will go, 10 minutes on the lowest rack and 8 minutes on the highest rack.
I don't know about you but I'm hungry!