Autumn 4-for you
This is something I threw together a few weeks ago:
Pizza Dough
(from Mark Bittman website)
Makes: Enough for 1 large or 2 or more small piesâ¨Time: 1 hour or more
3 cups all-purpose or bread flour, plus more as neededâ¨2 teaspoons instant yeastâ¨2 teaspoons coarse kosher or sea salt, plus extra for sprinklingâ¨2 tablespoons extra virgin olive oil
1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.
2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
3. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you're in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
4. When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.
Why is that delicious pizza(heirloom cherry tomatoes(thank you food coop), olives, garlic, shallots, fresh mozzarella, olive oil) sitting on that well used(beaten up) baking sheet you ask, and not on a pizza stone ?
EATREALFOODOriginal Author
autumn.4
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