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Here's the pizza crust recipe, by Marcy Goldman, posted by deb-in-MI >>
Joined: Jul 17, 2006
Posted to Thread #17749 at 1:06 am on Feb 18, 2010
We made this Sunday night and couldn't believe how fantastic the finished product was. I am an absolute disaster with yeast but had no problem with this recipe. And we cooked it in our caste iron skillet - awesome! (We even forgot to let it rise the last 90 minutes and it was still 20x better than anything we get delivered. deb-in-MI
The Best Pizza Dough Ever, by Marcy Goldman
Makes 2 or 3 pizzas
1 3⁄4 cups warm water (100 to 110F)
2 tsp. rapid-rise yeast
1⁄2 cup semolina or 2 T. cornmeal
2 tsp. salt
1 T. sugar or honey
3 T. olive oil
2 cups all-purpose flour
3 to 4 cups bread flour
Olive oil for drizzling
In a mixer bowl, hand-whisk water and yeast together and let stand 2 to 3 minutes to dissolve yeast. Briskly whisk in semolina, salt, sugar, oil, and all-purpose flour. Stir in enough bread flour to make a shaggy mass that is barely combined, about 2 minutes. Then cover loosely w/ plastic and let stand 30 minutes. Stir down dough and then knead with dough hook on lowest speed 6 to 8 minutes, dusting with additional flour as necessary to make a soft dough.
Remove dough hook, spray dough with nonstick cooking spray, and cover entire mixer and bowl with a large clear plastic bag. Let dough rise 45 to 60 minutes.
To make pizzas, gently deflate dough and divide into 2 or 3 large rounds, as required. You can place rounds in cast-iron skillets or on a parchment paper-lined baking sheet drizzled with olive oil. Stretch to fit pans, turning in edges to make a thick crust.
Once pizzas are formed, spray with nonstick cooking spray and then garnish as desired. Cover loosely with a large sheet of plastic wrap and let dough rise 90 minutes or until dough is very light and puffed up.
To bake, preheat oven to 475 F. Bake pizzas on upper rack until done and pizzas are browned all over, 12 to 20 minutes.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 17749. deb-in-MI --- I'm making your pizza crust this week. Can I sub regular yeast for instant?? Anyone? [NT] - cheezz - 8:07pm on 02/17/10 (9)
- Sure you can--add about 25% more regular yeast [NT] - charlie - 8:14pm on 02/17/10
- Thanks Charlie! Do I need to adjust rising time at all? [NT] - cheezz - 10:43pm on 02/17/10
- I don't think that will be necessary. I always let it double in size. [NT] - charlie - 12:09am on 02/18/10
- cheezz--there is only one other adjustment. I don't know if your recipe call for you to - charlie - 12:12am on 02/18/10
- Here's the pizza crust recipe, by Marcy Goldman, posted by deb-in-MI >> - cheezz - 1:06am on 02/18/10
- hmmm.... I see it's "rapid rise" - not "instant". I guess I'd use it 1-for-1? and let rise until dbl [NT] - cheezz - 1:07am on 02/18/10
- another ingredient question.... would using bread flour make a better pizza than all-purpose? [NT] - cheezz - 1:09am on 02/18/10
- rapid rise and instant are the same. I use bread flour in pizza all the time. [NT] - charlie - 10:55am on 02/18/10
- I'm glad others answered (thank you!) - I didn't know the answer [NT] - deb-in-MI - 1:06pm on 02/18/10