UPDATE: We still love this recipe, but we love and use this one even more now. A favorite pizza dough. I love that it can be made in advance. And it tastes great--not too thin, not too thick, crisp yet chewy. From America's Test Kitchen Healthy Family Cookbook.
2 cups bread flour or all-purpose flour
2 cups whole-wheat flour
1 envelope or 2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
3 tablespoons olive oil
1 1/2 cups warm water (110 degrees)
1. Pulse 2 cups of flour, 2 cups of whole-wheat flour, yeast, and salt in a food processor to combine. With the processor running pour the oil then the water through the feed tube and process until a rough ball forms 30-40 seconds.
2. Let the dough rest for 2 minutes, then process 30 seconds longer. If the dough is sticky and clings to the blade add an additional 1/4 cup white flour 1 tablespoon at a time until no longer sticky. Pulse to incorporate.
3. Turn the dough onto a lightly floured counter and knead it into a smooth round ball. Place the dough in a large lightly greased bowl and cover with greased plastic wrap. Let rise in a warm place until nearly double in size 1-1 1/2 hours before using.
To Make Ahead (refrigerate):
Do not let the dough rise in step 3, but wrap tightly or cover in a greased bowl with plastic wrap and refrigerate for up to 16 hours. Let the dough sit for 30 minutes at room temperature before using.
To Make Ahead (freeze):
The dough can be frozen for up to 1 month; let the dough rise as directed in step 3, then wrap tightly in greased plastic wrap and freeze. Let the frozen dough thaw on the counter 2-3 hours, or overnight in the fridge before using.
4. To bake, preheat the oven and a pizza stone to 475 degrees for 30 minutes. Cut dough in half. Roll out dough (should make enough for two 14-inch pizzas). Place dough on silpat mat or parchment paper on a rimless baking sheet. Top with favorite toppings, slide onto pizza stone and bake 10-15 minutes. Let stone reheat 5 minutes before baking second pizza.
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