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Pizza Dough I - 2006
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Place the water in a medium-large bowl. Sprinkle in the yeast and sugar, and stir to dissolve. Let it stand 5 minutes, or until the mixture begins to bubble. Stir in 1 cup of flour, the salt, and 1 tablespoon olive oil. Beat for several minutes with a wooden spoon. Add the remaining flour 1/2 cup at a time, mixing after each addition. The dough will be soft but should not be sticky. Turn out onto a floured surface, and knead for several minutes. Place in an oiled bowl, cover with plastic wrap, and let the dough rise until doubled in bulk. This will take about 1 hour. (Overnight, if using slow rise... see below)
After dough has risen, punch down the dough, and return it to the floured surface. (This is the point at which you can freeze the dough for future use.) Knead dough for a few minutes, then let rest for about 10 minutes. (This allows the gluten to relax, so the dough will easily stretch into shape.) Preheat oven to 500°F. Sprinkle thin, noninsulated baking tray with cornmeal, and place dough on top and stretch into shape. Or sprinkle heated baking stone with cornmeal and place tossed pizza crust on top. (Mike is the master at hand-tossed pizza, I'm still practicing!) Bake in the lower half of the oven for 10 to 12 minutes, or until the edges are crispy and brown.
NOTES: Mike "Jumping Jack" Shonk likes to do a slow rise method. To do this method, follow the instructions, but use about 1/2 packet of yeast, and let rise overnight in the refrigerator.
We used this recipe at Emma's sleepover party, and let the girls make personal pizzas... never again! Try with Ron's Pizza Sauce!
- 1 cup warm water -- wrist-temperature (90-100 degrees)
- 1 package active dry yeast -- (2 14 tsp)
- pinch sugar
- 1 teaspoon salt
- 1 tablespoon olive oil -- plus extra for bowl
- 3 cups unbleached flour
- extra flour -- for kneading
- cornmeal -- for baking tray
PREPARATION
Place the water in a medium-large bowl. Sprinkle in the yeast and sugar, and stir to dissolve. Let it stand 5 minutes, or until the mixture begins to bubble. Stir in 1 cup of flour, the salt, and 1 tablespoon olive oil. Beat for several minutes with a wooden spoon. Add the remaining flour 1/2 cup at a time, mixing after each addition. The dough will be soft but should not be sticky. Turn out onto a floured surface, and knead for several minutes. Place in an oiled bowl, cover with plastic wrap, and let the dough rise until doubled in bulk. This will take about 1 hour. (Overnight, if using slow rise... see below)
After dough has risen, punch down the dough, and return it to the floured surface. (This is the point at which you can freeze the dough for future use.) Knead dough for a few minutes, then let rest for about 10 minutes. (This allows the gluten to relax, so the dough will easily stretch into shape.) Preheat oven to 500°F. Sprinkle thin, noninsulated baking tray with cornmeal, and place dough on top and stretch into shape. Or sprinkle heated baking stone with cornmeal and place tossed pizza crust on top. (Mike is the master at hand-tossed pizza, I'm still practicing!) Bake in the lower half of the oven for 10 to 12 minutes, or until the edges are crispy and brown.
NOTES: Mike "Jumping Jack" Shonk likes to do a slow rise method. To do this method, follow the instructions, but use about 1/2 packet of yeast, and let rise overnight in the refrigerator.
We used this recipe at Emma's sleepover party, and let the girls make personal pizzas... never again! Try with Ron's Pizza Sauce!