This Pizza dough comes from America's Test Kitchen Pizza Margherita version... I opted to use their dough only and added my own toppings.
"I made this the other day and there were just a couple of things that were unclear or I changed. It wasn't clear how much of the flour to begin with so I started with 1-1/2c all purpose and 1c cake flour. There didn't seem to be enough water then so I added another 1/2c (for a total of 1-1/2c water). And added 2Tbsp all purpose flour - perfect! The rest of the instructions were thorough and helpful. It was nice to have the baking instructions. I was surprised how many pizza dough recipes are out there that stop as soon as the dough is mixed-no temp, no time..."- Cheryletc
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Topping: (my version)
1-2 Roma tomatoes sliced thinly and patted dry
thinly sliced onion
diced bell peppers
thinly sliced mushrooms
Shredded cheese (I used mozarella)
3-4 garlic cloves minced
2- 3 TBS oil for brushing the edge of the pizza and to saute some garlic
kosher salt to sprinkle on top of baked pizza
fresh or dried basil (that is what I used but fresh is always best) chopped for sprinkling on top.
For the dough:
Pulse 1 3/4 cups of the AP flour, cake flour, sugar table salt and yeast in a food processor (fitted with a dough blade if possible( I used the regular blade) to combine. With the processor running, pour the water through the feed tube and process until a rough ball forms, about 30- 40 seconds. Let the dough rest for 2 minutes, then process for 30 sec. longer. If after 30 seconds, the dough is sticky and clings to the blade, add the remaining 1/4 flour 1 TBS at a time as needed. (I noticed that I didn't need to add the extra flour).
Turn the dough onto a lightly floured counter and shape it into a smooth , tight ball.Place the dough in a large lightly oiled bowl and cover tightly with a greased plastic wrap. Let it rise in a warm place until doubled in size~ 1 to 1/2 hrs. In the meantime, In a skillet on low saute some minced garlic in 2-3 TBS of olive oil. Keep the heat on low so as not to burn. You want a mellow garlic. This step was my version so you can skip it if you want. Adjust oven to the lower middle rack , place a baking stone on the rack and heat the oven to 500 degrees. Let the baking stone heat for 30 minutes( but no longer than 1 hr~so heat it about halfway through the rise time of the dough) Line a rimless (or inverted) baking sheet with parchment paper (this helps tremendously!). I used a pizza peel instead of the baking sheet.
Turn the dough out unto a lightly floured counter, divide it into 2 equal pieces and cover with greased plastic wrap. Working with one piece, press and roll the dough into a 12 inch round on a lightly floured counter. (I noticed if you just press and roll it directly on the parchment is saves you a step from transferring the dough.) Transfer the dough to a piece of parchment paper and reshape as needed. Make a indented rim around the whole pizza.
Lightly brush the dough with the oil and garlic. Keep the garlic in the inner circle of the dough trying not to put any garlic on the rim of the pizza dough~ so as not to burn the garlic in the oven.The original recipe has you par bake the dough for 5 minutes. I didn't ...
I also let the dough rest for 5- 10 minutes so that it puffs up a bit after all the rolling. Again, the original recipe doesn't have you do this.
Sprinkle some cheese, add toppings and slide the parchment and pizza onto the hot baking stone. Bake for 8-12 minutes total. Depending how thick or thin you spread out the dough. I noticed mine was good at 10 minutes.
Transfer pizza unto cutting board sprinkle with basil some kosher salt(this helps a great deal~ it brings out the flavors).
Drizzle with 1 tsp olive oil. ( you can omit if you like).
If you are baking both pizzas on the same day let the baking stone reheat for 5 minutes before putting the second dough.
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