Thursday, November 11, 2010

Homemade Pizza

The quest for the perfect home-made pizza crust is finally over. It may take a little more time than ordering in, but I think it's worth it.

  • 2 packages of yeast, divided
  • 7 cups flour, divided (you can use a cup or so of whole wheat for a more wholesome crust, but any more than that will make it very heavy)
  • 2 teaspoons salt
  • warm water
  • corn meal to dust bottom of crust
  • olive oil (optional)
  • sauce and cheese and other toppings

Prepare the day before:

1) Place one cup of warm water in a large bowl (your mixer, if you have one). Sprinkle in one teaspoon (NOT a whole package) of yeast. Do not mix. Sprinkle 1/4 teaspoon of flour on top. Let sit for 5 minutes.

2) Add one cup of flour, mixing well.
3) Let sit overnight (about 12 hours). It will look spongy.

4) In the morning, add a 1.5 cups warm water, the remaining yeast, and salt. Begin mixing in flour one cup at a time.

5) Place dough in an oiled bowl, cover and let rise for two hours.
Dough will have doubled.
6) Punch down. Return to refrigerator for at least 3 more hours.
7) Roll dough into log.
8) Cut into eight pieces.
9) Roll into balls. Cover with a dish towel for an hour and a half.
10) Preheat oven to 475.
11) Press, squeeze and stretch dough into rounds.
12) Press rounds onto plate of corn meal. Do not bake in corn meal as shown, it will burn and smell bad.
13) Brush with olive oil (optional). Top as desired.
14) Bake for 12 - 14 minutes.

It's not delivery, it's home-made.

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