So I felt that it was necessary to blog about my upcoming cooking class at Glass Bazaar on Wednesday, September 1, 2010. In this specific class, I will be teaching the dish that is one of my favorites to make: PIZZA!!!!! Who doesn’t love pizza, right? But the great thing about making pizza is the versatility of the dough. You can do so many creative dishes with the dough itself, and make everyone at your party or the family happy at the same time! For example:
Calzones
Breadsticks
Pizza Bites
Classic Pizzas
Dessert Pizzas
Cheezy Bread
Etc., etc, etc.!
So, to give you a little taste at home, here is a great and basic recipe for some killer dough for your next pizza pie.
Pizza Dough
Makes 2 12” Pies
Ingredients:
2 3/4 - 3 1/4 cups all-purpose flour (sifted preferred)
1 package active dry yeast
1/4 teaspoon salt
1 cup warm water ( approx. 125 degrees)
2 tablespoons cooking oil (EVOO preferred)
1 tablespoon honey (optional - to make a more savory dough)
In a large mixing bowl, combine 1 1/4 cups of flour with yeast and salt. Add warm water, oil, and honey (if using). Beat with paddle attachment on low for 30 seconds, scraping the bowl constantly. Beat for 3 minutes on high. Using a dough attachment (or a spoon) mix in as much of the remaining dough as you can. Turn dough onto a floured surface and knead until dough is smooth and elastic (roughly 5 - 7 minutes). Divide in half. Brush with oil, cover and let rest for 10 minutes.
Storage: Can be stored in refrigerator up to 4 days or freezer for 3 months. Thaw in refrigerator overnight.
To bake:
Preheat oven to 425 degrees.
Turn dough out on lightly floured surface. Roll out dough in a circle up to 12 inches. Once rolled out, place dough on a pizza pan or stone. Poke holes throughout dough with a fork. Place in oven and let cook for 10-14 minutes. DO NOT LET RISE!!!!
Take dough out of oven. Top with favorite sauce, cheeses, and other toppings. Place back in the oven for 12-14 minutes. Enjoy!
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