[recipe] Garlic and Herb Thin Pizza Crust (was Pizza dough ( a lighter crust)

[Guest guest]

" Adrien " <adriens_mandolin> wrote:

 

> I make a dough like a bread. It rises then on the second rise I

 

> stretch it out on a round pizza pan. It is fine but the dough seems

 

> to need Semolina!!!is this essential. There is no semolina in the

 

> market, the health food store is an hour away, neither have I seen

 

> it there when I go once a month, but I could ask. How can one make a

 

> lighter crust?

 

 

 

I sometimes us semolina when I make pizza dough, but not always. It’s

generally easy for me to find (look for “pasta flour”), and I usually

have a small bag of it in the cupboard, but I don’t think it’s

essential.

 

 

 

HYPERLINK

" http://www.breadmachinedigest.com/recipes/recipes_pizza.html " http://www

..breadmachinedigest.com/recipes/recipes_pizza.html is a good resource.

The recipes are written for bread machines, but you can hand knead if

you prefer, of course. I don’t, because the arthritis in my hands makes

it difficult for me. Robert has some GREAT recipes on his website, not

just for pizza dough!

 

 

 

The following recipe, which I have rising at the moment, is one of my

favourites. I generally double it, and put half in the freezer for

later use. Sometimes I use 3 cups bread flour and 1 cup semolina, but

usually I just use all bread flour.

 

 

 

Garlic and Herb Thin Pizza Crust

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup water

1 tablespoon olive oil

1/4 teaspoon salt

2 cloves garlic -- minced

1 teaspoon dried basil

1 teaspoon dried oregano

2 cups bread flour

1 teaspoon bread machine yeast

 

Place all of the ingredients in your machines fully assembled pan in the

order recommended by your machines manufacturer. Place the pan in your

machine. Select the dough cycle and press start. You may need to add

some

more flour (1 Tbsp. at a time) if the dough is too wet or more water if

the dough is too dry (1 Tbsp. at a time).

 

Preheat your oven to 500 degrees for at least 30 minutes. Grease the

pizza

pan with olive oil or pan spray. If using a peel and stone, dust the

peel

with cornmeal to prevent the pizza from sticking. While the dough is

rising, prepare your toppings and grate your cheese. After the dough has

risen one time, roll it out on a lighly floured or cornmealed surface or

hand stretch until a nice circle is formed. It may never be a perfect

circle but that is just part of homemade pizza. Dust the dough with

flour

or cornmeal only as needed to prevent sticking. Lay the dough on your

prepared pan or peel. Pull the dough up around the edges of the pan so

that a slight lip is formed, and crimp the edges. For a thin crispy

ccrust, place your toppings on the pizza and bake iimmediately. For a

thicker, chewier crust, allow the dough to rise for 15 to 30 minutes.

The

longer the rise, the thicker the dough. Place your toppings on. You

should

place sauce first, followed by cheese, meat (meat analogs for us

veggies!),

vegetables and seasonings. You should also leave 1/2 inch untopped

border

around the crust. Place the pizza on the bottom rack of the oven or

directly

on the pizza stone and bake until the crust is golden brown and the

cheese has

melted. This should take 10 to 15 minutes.

 

 

--

Sherri

 

" The best helping hand that you will ever receive is the one at the end

of your own arm. " - Fred Dehner

 

 

 

 

 

 

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