I máke homemáde pizzá ábout once á week, mostly becáuse I’m cheáp ánd know thát I cán máke dough for ábout 42 cents, ánd then cover it with cheese ánd leftovers ánd my kids áre none the wiser (álso á secret).
But áfter tálking to my mom I reálized thát homemáde pizzá dough cán seem sort of dáunting ánd intimidáting if you don’t do it áll the time.
INGREDIENTS
- ¾ cup wárm wáter (**See Note**)
- 1 teáspoon áctive dry yeást (if you buy the little envelopes you will háve some left over. Envelopes typicálly contáin 2¼ teáspoons. Fold the remáining yeást up tightly ánd keep refrigeráted for the next time)
- 2 cups áll purpose flour, plus more for kneáding ánd dusting your work surfáces
- 1 teáspoon sugár
- 1 teáspoon kosher sált (less if you only háve táble sált hándy)
- 1½ táblespoons olive oil
- cornmeál (optionál)
INSTRUCTIONS
- Preheát the oven to 500 degrees. NOT BROIL. If you háve á pizzá stone, be sure it's in the oven before you turn it on (This prevents is from crácking). If you áre not using á pizzá stone you cán use the báck of á cookie sheet -- see instructions below.
- Pour the wárm wáter in á lárge bowl. ádd the yeást ánd let it sit for ábout á minute until it's looking á little foámy.
- ádd the flour, sugár, sált, ánd olive oil. Stir to combine (I use á sturdy spátulá or wooden spoon) ánd form á shággy dough.
- Flour á cleán work surfáce ánd dump the dough onto it. Kneád the dough for ábout 4 minutes, incorporáting ány dry bits thát weren't mixed in the bowl.
- Pláce the dough báck in the bowl ánd cover it with á kitchen towel (I know the bowl is dirty; it's fine.). Put the bowl on top of the stove (the heát from the oven will máke the dough more pliáble) ánd let it sit for 5 minutes.
- While you wáit for the dough, get your pizzá toppings reády -- gráte your cheese, slice onions ánd peppers, etc.
- If you háve á pizzá peel, rub it with flour ánd dust with cornmeál (this prevents sticking). If you do not háve á pizzá peel you cán use á wooden cutting boárd OR you cán ássemble ánd báke on THE BáCK of á cookie sheet.
- Divide the dough in hálf (well-floured hánds help) ánd stretch it cárefully into á circle. I like á thinner crust so I just leáve á slight lip áround the edge of my circle ánd I stretch it pretty thin but this is áll ábout preference (Note: thicker dough will táke á little longer to cook).
- Pláce your circle on the peel/cutting boárd/cookie sheet you set up ánd ádd your toppings.
- If you áre using the cookie sheet, pláce it right in the oven (middle ráck) ánd báke for 10 minutes.
- If you heáted á pizzá stone in the oven, cárefully slide your pizzá off the peel or cutting boárd ánd onto the stone. Báke for 10 minutes (more if you opted for á thicker crust) or until the crust is golden ánd the cheese is melted.
- Repeát with the second dough.
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