remember to enter my giveaway here
So Thomas and I have been talking about making pizza for a while now. We were going to make it yesterday for the holiday but we ended up going out for dinner with his family.
We were texting today and decided that today would be the day.
I got home from work and started the dough (after searching for a recipe) I finally decided upon the PW's recipe for dough but of course in true fashion I changed it up a little bit and went with some tips I learned from the chef/owner of Co. in NYC for how to "knead and rise" the dough.
Here is the recipe adapted from Ree Drummond:
2 tsp active dry yeast
1 1/2 c warm water (90-110 degrees)
1 tsp sugar
4 c A/P flour
1 1/2 tsp kosher salt
6 T olive oil
1. Combine the yeast, sugar and warm water in a small bowl...set aside to proof for 10 minutes
2. Add flour and salt to the bowl of a stand mixer with a paddle attachment. Turn it on low and slowly add the olive oil.
3. Once incorporated add in the yeast/water mixture and mix until just combined.
4. Knead slightly to incorporate the remaining flour and form into a ball. Set into an oiled bowl and set aside covered in plastic wrap for an hour or more. (in a warm draft-free place)
5. After dough has doubled in size, coat hands in bench flour and generously coat work surface with flour. Divide dough into 4-6 rounds. Coat wooden board with plenty of flour and place dough balls on it, coat with flour and cover with a warm damp tea towel for another 30 minutes or so.
I made two different kinds of pizza (because I forgot the peppers on the first)
Pre-heat the oven to 500 or as high as it will go (did this as I was making the dough).
Take a ball of dough and pinch around the edge and slowly work your way to the middle pulling and stretching (no rolling!!) to your desired size and thickness. Place dough into a cast iron skillet, add a T or two of pizza sauce and spread around the dough. Add some shredded mozzarella, pepperoni, goat cheese, mushrooms, and bell peppers. Crack some pepper on top and cook on the the stove top over medium-high heat for 3-5 minutes to crisp up the bottom of the crust. Then place in the oven for about 10 minutes. Remove and set on a cutting board for about 3 minutes to cool and then slice and serve! YUM!!
I hope you enjoy this!!
Remember to enter my giveaway for a signed copy of the PW's new cookbook "Food From My Frontier" here only 2 more days until it closes!!
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