Pages

Tuesday, October 11, 2011

Best Pizza Dough Recipe EVER

Seriously.

We have been making pizza in out house for 20 years. I have over 100 cookbooks in my kitchen alone. This is THE BEST pizza dough recipe I have encountered. We have been using it in our house for over a decade. It always works and always is delicious. Buy a tiny bag of rye flour and keep it just for this pizza dough. You'll be glad you did :)

It comes from the Fields of Greens vegetarian cookbook.

Makes One 15-Inch Pizza Or Two 9-Inch Pizzas (It always makes two good sized pizzas in our house)
1 1/2 teaspoons active dry yeast
6 tablespoons warm (110°F) water
6 tablespoons milk
2 tablespoons extra virgin olive oil
1 tablespoon fine cornmeal
1/2 teaspoon salt
1 tablespoon rye flour
About 1 3/4 cups unbleached white flour
1 to 3 tablespoons additional flour for rolling the dough
Dissolve the yeast in the warm water and set aside in a warm place for 3 to 4 minutes. Meanwhile, combine the milk, oil, and cornmeal in a 1-quart bowl. Add the yeast mixture, then the salt and rye flour; mix well. Gradually add the white flour, making a soft, workable dough. Turn out onto a lightly floured work surface and knead for about 5 minutes, sprinkling in a little flour as necessary to keep the dough from sticking to the surface. Put the dough into an oiled bowl and turn it once so the surface is coated with oil. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place until it has doubled in bulk, about 35 to 40 minutes.
Prepare the topping. (This pizza cooks in about 5 minutes, so you might want to saute/cook any toppings you would like to not be raw.)
Preheat the oven to 500°F and heat the pizza stone, if you're using one, for 20 minutes.
To shape the pizza, first form the dough into 1 round ball or 2 equal-size smaller balls. Roll out on a floured surface, turning it regularly to keep a round shape. It should be about 1/8 inch thick, slightly thicker at the edges. Lay the dough on an oiled pizza pan or a well-floured wooden peel. Cover with the topping you have chosen. Bake the pizza on its pan or slide it onto the heated pizza stone.
It takes about 5-7 minutes in a screaming hot oven. A minute or so less on a screaming hot grill.

1 comment:

More Than A Mom said...

You won my giveaway for the My Memories Digital Scrapbook software!

Contact me and we'll get you the software at elizabeth_agd@hotmail.com