Pizza (dough)

Apron
Wednesday John invited his former high school history teacher over for dinner with some of his other high school friends. John, James, and I made dinner. I was put in charge of pizza dough and James was put in charge of sauce and toppings.

I made my dough using the following recipe. It creates two very thin (10-14 in.) pizza crusts.

Pizza Dough

Mix one packet of dry yeast with 3/4 C warm water and allow to sit in a warm place until active (frothy).

In a large bowl combine 1 tsp. fine sea salt and 2 C all-purpose unbleached flour.

Make a well in the center and add 1 1/2 to 2 Tbl. olive oil to it. (I used olive oil that John had infused with garlic).

Add the yeast/water mixture to the well. Stir to combine beginning at the edges of the well and slowly bring in more of the flour/salt mixture.

If it becomes too stiff to stir, use your lightly floured hands to combine.

Pizza_dough

Knead 5 min. until smooth and glossy. It should be fairly stiff. (If it is too wet, add more flour.)

Place the dough into a lightly oiled bowl and turn the dough to coat in the oil. Cover with clear film and leave to rise in a warm place for 60 min and doubled.

Dough_2

Roll out on a lightly floured surface and place on baking sheets dusted with cornmeal. Brush the top of the rolled out dough with olive oil.

Rolled_out

Prepare with sauce, toppings, and cheese and bake in a preheated oven at 500F for about 8 min.

James will be sharing his expertise on the rest of our pizza preparation soon.

Pizza_1

Yum.

vinegar

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