Pâte à Pizza aka D's Pizza Dough Recipe
15 g dry yeast or 2 pouches (standard packs usually come in 8g)
250 ml or 1 c warm water
1 pinch of sugar (1/4 t)
1 t salt
350 - 450 g of flour work flour in until you get a light, not sticky but not tough dough. So this will vary depending on the humidity in your area.
1) warm up up the mixing bowl with warm water and then empty the bowl (this isnot the ingredient water)
2) put the yeast in the bowl and add the warm water. Add the sugar and mix lightly and leave for 5 -10 minutes.
3) Using the dough hook on your mixer, incorporate the salt and the first 1/3rd of the flour. Use a wooden spoon if you don't have a mixer. Do no use a hand mixer. Slowly add the rest of the flour. Let the mixer knead the dough until it pulls away from the sides and forms a ball. You will want to stop the mixter and pull the dough down if it starts to climb the hook. If you're doing this by hand, you'll want to flour a surface and knead the dough by hand once most of the flour is in.
4) knead for 10 minutes until the dough is elastic and forms a smooth ball.
5) oil the mixing bowl, don't worry about the little dough bits. Holding the dough ball in one hand, swirl the ball around the bowl so it is oiled and place in the bowl with the oily side up. Cover and leave in a warm place to rise for an hour.
6) punch down the dough and knead for a couple of minutes. Cut into two or three balls. If you are using it right away, let it rest for 15 minutes. It is quite 'worked up' at the moment and will not roll out without a fight. If you're not using it right away, you can wrap in plastic and store in the fridge or freezer until you need it.
7) when you do take it out from storage, bring to room temparature.
8) if you've accidentally over worked it will trying to roll out out, you can trick it by rolling in some ground pepper to break up some of the gluten strands.
9) bake with topping at 450F for 20-25 minutes. We spread this out on a cookie sheet... See Superbowl Sunday on Feb 1st, 2009 entry.
Toppings tonight include:
Fresh bocconcini
Soft mozzarella grated
Red sauce
Fresh basil
15 g dry yeast or 2 pouches (standard packs usually come in 8g)
250 ml or 1 c warm water
1 pinch of sugar (1/4 t)
1 t salt
350 - 450 g of flour work flour in until you get a light, not sticky but not tough dough. So this will vary depending on the humidity in your area.
1) warm up up the mixing bowl with warm water and then empty the bowl (this isnot the ingredient water)
2) put the yeast in the bowl and add the warm water. Add the sugar and mix lightly and leave for 5 -10 minutes.
3) Using the dough hook on your mixer, incorporate the salt and the first 1/3rd of the flour. Use a wooden spoon if you don't have a mixer. Do no use a hand mixer. Slowly add the rest of the flour. Let the mixer knead the dough until it pulls away from the sides and forms a ball. You will want to stop the mixter and pull the dough down if it starts to climb the hook. If you're doing this by hand, you'll want to flour a surface and knead the dough by hand once most of the flour is in.
4) knead for 10 minutes until the dough is elastic and forms a smooth ball.
5) oil the mixing bowl, don't worry about the little dough bits. Holding the dough ball in one hand, swirl the ball around the bowl so it is oiled and place in the bowl with the oily side up. Cover and leave in a warm place to rise for an hour.
6) punch down the dough and knead for a couple of minutes. Cut into two or three balls. If you are using it right away, let it rest for 15 minutes. It is quite 'worked up' at the moment and will not roll out without a fight. If you're not using it right away, you can wrap in plastic and store in the fridge or freezer until you need it.
7) when you do take it out from storage, bring to room temparature.
8) if you've accidentally over worked it will trying to roll out out, you can trick it by rolling in some ground pepper to break up some of the gluten strands.
9) bake with topping at 450F for 20-25 minutes. We spread this out on a cookie sheet... See Superbowl Sunday on Feb 1st, 2009 entry.
Toppings tonight include:
Fresh bocconcini
Soft mozzarella grated
Red sauce
Fresh basil
Marinated Eggplant
Roasted redpepper
Marinated artichoke hearts
Anchovies
Kalamata Olives
Salmon Pepperoni
...... tbd
Pizza one - Jazzed up Marguerita:
Salmon Pepperoni
...... tbd
Pizza one - Jazzed up Marguerita:
Red sauce, bocconcini, olives, anchovies, and fresh basil added after baking.
Garnished while eating with chili flakes, Francsis Ford Coppola Winery Mamarella chili flakes and truffle oil. The crust was super thin, like pappadums. Wonderful.
Pizza two - Westcoast Antipasti Pizza:
Red sauce, artichoke hearts, red peppers sliced, egg plant, salmon pepperoni and mozzarella cheese and chopped green onion
Red sauce, artichoke hearts, red peppers sliced, egg plant, salmon pepperoni and mozzarella cheese and chopped green onion
Garnished while eating again. D doesn't over dress the pizza like I would have which worked really well and also kept the crust light and crispy. I tend to mound.
We had a lovely Palazzo del Torre Veronese Allegrini 2005 wine, ~30 bucks http://twitpic.com/3agcn. It was awesome with the pizza, particularly the rich toppings. It is a heavy nose but surprisingly lively on the taste.
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