October 4, 2012

Homemade Pizza Dough

America's Test Kitchen Pizza Dough

-16.5 oz BREAD flour (if you don't have a food scale, it's just a tiny bit under 3 3/4 cups...it converts to about 3.7 cups vs 3.75 cups if that helps any)
-2 tsp sugar
-1 1/2 tsp yeast

-Blend these 3 ingredients together in food processor or kitchen aid.

-Slowly pour 1 1/3 cup ICE water into mixer until there are no dry patches of flour mixture.

-Let this mixture sit for 10 minutes to REST.

-Then, add 1 1/2 tsp salt and 1 tablespoon vegetable oil (I do olive oil too, just whatever I feel like). Blend for about 30-60sec. *it will be sticky but have a satin texture.

-Put oil on the counter and knead the dough for 1-5 minutes, until it's all nice and smooth.

-Shape into a ball and put in a lightly greased bowl for a minimum of 24hrs and can sit for up to 3 days (the reason it needs to rest for this long is because it becomes more flavorful over time and less elastic)

-After it has rested in the fridge, divide the dough into 2 balls and place on greased cookie sheet and cover w/ greased saran wrap. Let it sit for 1hr

-Then, flour both sides of the ball and shape into a 12inch sized pizza. *make sure that the center is thinner, so after rolling it out, use your fingers to press down on the center.

-It's best with 1/2cup of sauce ( I use Prego Original & Lauren uses a different kind.) and 1-1 1/4 cup of cheese. This is a thinner crust so I wouldn't pile on the ingredients. It'll just make your slice fall in your lap.  

-Place in preheated oven at 475*-500* (if you have a pizza stone, set the stone 4-5 inches from the top and leave it in the oven as it preheats). Cook for 10-12 minutes and rotate 1/2 way through. I like to cook it on the low rack then half way move it to the top.

-My favorite kind is BBQ Chicken. I use KC Masterpiece sauce, cooked chicken, a little garlic mixed in the sauce and onions, tomatoes or olives on top. SO GOOD!!!

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