I’ve been a major slacker on my“30 Things to Make While I’m 30”list. Thankfully, it is now summer break and I plan on playing catch up. Yay!
I’ve had Annie’s recipe and tutorial for pizza dough marked for quite some time and am now kicking myself for not making it sooner. It was so delicious (even if super puffy because I forgot to poke a couple of holes in it) and so darn easy! Once I saw it was successfully rising, I realized that, despite my slacking, I have already achieved one of my goals behind my 30 Things list–I am no longer intimidated by yeast! You shouldn’t be either; it really is simple to work with. The key for me was using a thermometer to make sure the water is the correct temperature.
Another bonus of this recipe is it actually makes enough for two crusts. Annie thoughtfully included directions for freezing or immediately using the dough and I’ve passed them along here. I can’t wait to use the dough I have in my freezer to create another delicious homemade pizza!
Homemade Pizza Dough
seen on Annie’s Eats
adapted from Baking Illustrated
1/2 c. warm water (approx. 110 degrees)
2 1/4 tsp. instant yeast
4 c. (22 oz.) bread flour, plus more for dusting
1 1/2 tsp. salt
1 1/4 c. water, at room temperature
2 TBSP extra-virgin olive oil
1. Measure the warm water into a two-cup liquid measuring cup. Sprinkle the yeast over the top.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.
3. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about five minutes.
4. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1 1/2-2 hours.
5. Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap then in a freezer bag and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least ten minutes but no longer than 30 minutes.
6. To bake, preheat the oven and pizza stone to 500 degrees for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
one year ago: banana-berry smoothie
two years ago: summer fruit salad with Sambuca