First time making Pizza dough....SUCCESS!! Thank you Julia Child!
The fellow and I are big pizza eaters, whether it be from a small pizzeria in our town or a store bought crust and us adding our own ingredients.. I swear, that boy can eat pizza any time of the day!! I have been wanting to try making my own crust (rather than buying from the store) to make pizza's at home.. and it took me until now to try to make it. My momma bought me Julia's Kitchen Wisdom cookbook for Christmas, and after browsing through it I decided to make her pizza dough recipe!! It's about time I made pizza dough from scratch!!
I read through the directions, and it was easy to make.. though I did mess up reading the instructions and made it a little incorrectly kind of (well, not so "kind of" - I did add the wrong amount of water in, and later had to add more flour. But the dough still turned out tasty!! See, that is how easy it is, even when you mess up you can fix this recipe and still have it turn out tasty!!)
(from Julia's Kitchen Wisdom Cookbook)
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1 package active dry yeast (a scant Tbsp)
1/3 C. Tepid Water(not over 110 degrees F)
Pinch of sugar
1 C. cold water (plus more if needed)
3 1/2 C. all purpose (or bread) flour (plus more if needed)
1 Tbsp. rye or whole wheat flour
2 1/4 tsp. salt
Proof your yeast! Pour yeast and the pinch of sugar into the 1/3 cup of warm water. Wait 5 minutes, if it is bubbly then it is active and ready to go!! Add the cold water. In a mixing bowl add the flour and salt-start mixing. Slowly add the yeast and water to the flour mixture (if the dough is not the right consistency you can add small amounts of cold water-a little bit at a time). The dough should be soft and pliable, if it is damp and wet add more flour. Let the dough rest. Knead the dough by hand (or your stand mixer-on slow) a hood 50 times.
There are two rises to this dough. For this first rise put the dough in an ungreased bowl, cover with plastic wrap and a towel, and place in a warm area (75 degrees F), for about an hour (it may need more time than that)-It should rise to almost double.
When I made the pizza pie's I stopped here. After the dough had risen, I split the dough in half, oiled them, and then wrapped them in plastic wrap and placed them in the freezer. When I was ready to make pizza I just placed one dough ball in the fridge and let it thaw over night, 30 minutes or so before I was ready to use it I took it out of the fridge and opened the plastic and let it sit and come to room temp. Between taking it out of the freezer and letting it sitting at room temp it had puffed up some.
I rolled the dough out....
Added some olive oil mixed with minced garlic, some ricotta cheese and mozzarella cheese, threw it in the oven and voila... yummy white pizza!!
Keep in mind, if you do not plan to freeze it like I did you can take your risen dough place it on a floured work space, form it into a rectangle, fold it over it self (think of a business letter tri fold), do this a couple times and then place it back in the bowl (the dough should almost triple in size), once it has risen it is ready to bake!
The fellow and I were both pleased with the taste and texture of the crust!! It turned into a tasty pizza!!