Tuesday, 28 May 2013

How to...
Make Pizza Dough
No Fat Version
There are many types of pizza dough recipes
try some and see which suit your tastes best
This one is particularly crunchy
Be adventurous!
Change the topping to suit your needs or just add whatever ingredient's you have in the refrigerator.
2 cup lukewarm water
3 tsp traditional yeast
pinch of sugar
3 cups all purpose flour + extra
1 1/2 cup durum wheat flours
course ground corn meal for sprinkling on counter
Preheat the oven to its lowest temperature 100F for 5 min. Turn off heat. If you have a gas stove the pilot light will be warm enough to allow the dough to rise.
Add water to a large bowl. Sprinkle sugar over the water, then the yeast. Swirl with your finger do disperse the yeast. Allow to sit for 10min until yeasts bubbles and floats to the top like puffs of clouds.
Drop in flours, 1 cup at a time mixing with a fork. When you can no longer stir because the mixture is thick and sticky begin to mix and blend with one hand, using the other hand to turn the bowl.
When mixture is a rough ball.  Scrape mixture onto a clean, lightly floured surface and continue to knead with both hands adding flour if the mixture becomes sticky. You will see and you use your palm to push and fold the dough over itself it will begin to become elastic.  Continue adding flour until it is no longer sticky but is firm to the touch, like a babies bottom.

Place in the same bowl, no need to dirty another dish. Cover with a tea cloth. This will not stick to the dough but plastic wrap will.
Allow to rise in the warm oven until double in size approximately 1- 1 1/2hrs.
Remove from oven and on a clean, lightly floured surface with your hands, begin to shape dough to you baking sheet or stone.  Adding dough if it becomes too sticky. If it will not yield allow to rest in between stretching.
Allow to rest and rise again for 15-20min.
Spread or fill with desired toppings and bake in a 350F-375F preheated oven until edges are brown and underneath is golden brown when lifted from the sheet.

If you stretch the dough out on a large sheet you will get a thin crust. If you spread it out on a smaller sheet you will get thicker crust pizza.

Your choice!

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