Pamela Fairchild has used this recipe. It works well. PIZZA CRUST BY HAND from Henry
Here's a Thin Pizza Dough I've been making forever. Note: I use a pizza stone or you can use fire bricks that you can purchase from a masonry supply house, or unglazed slate from a builders supply. 1 cup warm water, 110 to 115 degrees fahrenheit 1 envelope fresh active dry yeast 3 to 4 cups flour, I like hard flour (Better for bread), but all purpose flour is fine 1 tablespoon sugar 1/2 teaspoon salt 2 tablespoons extra virgin olive oil Sprinkle yeast over the water and stir gently until dissolved. Should be foamy in 5 minutes or so, If not, throw it out and start again with fresh yeast. if you can, check the expiration date on the yeast package. Put in a warm spot for about 5 minutes On top of the fridge, in the oven with the light on or the microwave after you heated the water. Put 3 cups of the flour and all the salt in a mixing bowl, stir together. Make a well in the center of the flour and pour in the yeast mixture and oil. Stir from the middle, mixing in flour from the sides just until a soft dough forms. Turn dough out onto floured surface. Dust your hands with flour and knead gently. Gradually add the remaining 1/4 cup of flour until dough is no longer sticky or tacky ? about 5 minutes. As you knead, scrape up bits of dough that stick to the work surface with a metal dough scraper. Knead 10?15 minutes until dough is smooth and elastic. Knead only until smooth and springy. (Overdoing it makes a tough crust). Shape dough into a ball and put in clean bowl (note: don't use a cold bowl ~ rinse out with warm water and wipe dry). Cover bowl tightly with plastic wrap and put in draft?free warm place Best place for this is your oven with the light on. It will double in size after about an hour. Press the air bubbles out of the dough don't "punch" it, be gentle. Gently shape into a round ball. Let rest for 10 minutes. I cover it with the inverted mixing bowl so that it doesn't dry out. Roll or stretch out into pizza shape, cover with favorite toppings and bake at a high temperature. If I am going to use especially moist toppings, I precook the crust for 5?10 minutes. Use within 2 hours. Or shape into round ball, put in bowl covered with plastic wrap, and set in refrigerator. Refrigerate up to 24 hours. Let it come to room temperature before using. Will freeze nicely ? wrap tightly in plastic and freeze up to 4 months. Before using, thaw in refrigerator 1?2 days or a few hours at room temperature. Other helpful hints: make a single serving pizza by stretching or rolling the dough as thin as you can. then place a salad plate over the dough. Using a pizza cutter, cut the dough around the plate. crimp the edges up with your fingers to make an edge. Add toppings and bake on stone. Stretching and even tossing a pizza is very easy, once you understand how and get the hang of it. Pamela Fairchild <[email protected]> -----Original Message----- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Tuesday, May 26, 2020 6:08 PM To: [email protected] Cc: Nicole Massey <[email protected]> Subject: [CnD] Pizza Dough Recipe Wanted I'm wanting a good basic thin crust pizza dough recipe. I'm totally blind, so though I'd prefer a Tried and True recipe anything I can make without sighted assistance will be enough. I have a Kitchen Aid with a dough hook, so that might help in knowing what can be done here in dough preparation. Sent from my HAL 9000 in transit to Jupiter _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
