BVR: Pizza Dough

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* Exported from MasterCook Mac *

 

Pizza Dough

 

Recipe By : Best Vegetarian Recipes, Martha Rose Shulman page 223

Serving Size : 1 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups lukewarm water

2 teaspoons active dry yeast

2 tablespoons extra virgin olive oil

1 cup whole wheat flour -- (5 ounces)

2 teaspoons salt

3 cups unbleached white flour -- (15 ounces) plus

1/2 cup unbleached white flour as needed -- for kneading

cornmeal or semolina -- optional

 

This recipe also appears in Light Basics

 

There are many different types of pizza dough. Those who have baked

before might want to try a wetter dough, which makes a slightly

crisper crust. But for a beginning cook, wet dough is hard to deal

with and can discourage you from making your own dough or any other

bread. This dough handles very easily and can be baked either in

pizza pans or directly on a hot baking stone. The dough can be

refrigerated for a day or two, or frozen for several months, before

or after rolling out. If you have rolled out the dough, do not thaw,

but top and bake directly.

 

 

Makes two 12- to 14- inch round pizza crusts.

 

Equipment: Large mixing bowl and large wooden spoon or electric mixer

with paddle and dough hook; dough scraper; pizza pans; rolling pin;

baking stone.

 

1. Dissolve the yeast in the lukewarm water in a large bowl, or in

the bowl of your electric mixer, and let sit 5 minutes, until the

yeast begins to bubble slightly. Stir in the olive oil.

 

2. To Knead the Dough by Hand:

Mix together the salt and the whole wheat flour, and stir into the

water. Fold in the remaining flour, a half cup at a time, until the

dough can be scraped out of the bowl in one piece. Add a half cup of

flour to your kneading surface, and knead, adding flour as necessary,

for at least 10 minutes. The dough will be sticky at first but will

become very elastic. To test that the dough has been kneaded enough,

stick a finger into the dough: it should spring back slowly.

 

To Knead Using an Electric Mixer:

Combine the salt, whole wheat flour and 2-1/2 cups of the unbleached

white flour and add all at once to the bowl. Mix together with the

paddle, then change to the dough hook. Mix at low speed for 2

minutes, then at medium speed for 8 to 10 minutes. Add unbleached

flour as necessary if the dough seems very wet and sticky. Scrape out

the dough onto a lightly floured surface and knead for a minute or so

by hand. Shape into a ball.

 

3. Rinse out your bowl, dry and brush lightly with olive oil. Place

the dough in the bowl, rounded side down first, then rounded side up.

Cover with plastic wrap and a dishtowel, and set in a warm place to

rise for 1-1/2 hours, or until the dough has doubled in size. If you

are going to refrigerate or freeze the dough at this point, punch it

down, divide it in half, and shape into balls. Seal the balls in

plastic bags and refrigerate or freeze. You can also roll out the

dough and refrigerate or freeze directly on the pizza pans.

 

4. Preheat the oven, with a baking stone or baking tiles in it, to

450 degrees F. If you are using pizza pans, which I recommend, oil

the pans lightly and sprinkle with cornmeal or semolina.

 

5. Punch down the dough and divide into 2 or 3 pieces. Cover the

portions you aren't working with with plastic or a damp towel, and

roll out each piece. Rolling out takes a bit of patience, because the

dough is springy and elastic, and will at first shrink back each time

you roll it. But persevere, turning the dough over from time to time,

and you'll get it rolled out thin and to the size you desire. Dust

your work surface and the dough regularly with light sprinklings of

flour to prevent sticking. You can use your hands to press out the

dough if you prefer this to a rolling pin. The dough should be rolled

no thicker than 1/4 inch, thinner if possible.

 

6. Line the prepared pizza pans with the rolled-out dough. Or place

smaller crusts on a prepared baking sheet, or if baking directly on

the stone, place on a cornmeal- or semolina-dusted baking peel.

Whether you are using pizza pans or not, roll the edges of the pizza

dough in and pinch an attractive lip all the way around. Top with the

garnishes of your choice, and either gently slide from the peel onto

the hot baking stone, or place pans on top of the baking stone. Bake

15 to 25 minutes, or as directed in the recipe.

 

Advance Preparation: The dough can be refrigerated for a couple of

days or frozen for 3 to 4 months. I recommend freezing over

refrigerating, however, to prevent too much rising. To refrigerate or

freeze the dough, punch it down after the dough has risen for 1 1/2

hours. divide it in half, and shape into balls. Seal the balls in

plastic bags and refrigerate or freeze. You can also roll out the

dough and refrigerate or freeze directly on the pizza pans.

 

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Per serving (excluding unknown items): 669 Calories; 30g Fat (38%

calories from fat); 20g Protein; 90g Carbohydrate; 0mg Cholesterol;

4275mg Sodium

Food Exchanges: 6 Starch/Bread; 1/2 Lean Meat; 6 Fat

 

 

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