Friday, October 19, 2007

Friday Night Pizza Night

The pizza dough recipe below makes enough dough for 4 12" thin crust pizzas. I usually cook one and freeze the rest of the dough for next week.


1 and 1/4 cups warm water
2 envelopes instant yeast
2 tsp red wine vinegar
3 Tbsp olive oil
4 cups flour, reserving a few spoonfuls
1 Tbsp honey
1 Tbsp kosher salt

Sift the flour onto a large sheet of parchment paper. (Sifting onto the paper makes it easier to add to the mixer, reduces mess, and eases cleanup.)

Combine the water, yeast, vinegar, honey, and olive oil in the bowl of a stand mixer fitted with a dough hook. Mix on low speed until just blended, about 30 seconds.

Add 1 cup of the sifted flour and mix on low speed until completely incorporated.

Add the salt, and then the rest of the flour a half cup at a time, beating after each addition until thoroughly combined.

If the dough is still sticky, add the reserved flour until the dough pulls away from the sides of the bowl, comes together in a ball, and feels soft to the touch. It should not be too sticky to handle. You need to be able to work the dough without adding anything to your hands.

Place the ball of dough in a well oiled bowl, and turn it several times.
Cover the bowl with a clean towel, and allow the dough to rise for at least an hour. Pat down, and allow the dough to rise again. Divide the dough, top, bake, and serve.

-- Adapted from the Williams-Sonoma Bride and Groom Cookbook.

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