Eric Akis is the author of "Everyone Can Cook Everything" and shares his culinary secrets on the Victoria Times Colonist. I enjoy his column, and trying his recipes, as they are straight-forward, bring out the highlights of the ingredients, and taste great: http://www.timescolonist.com/search-results/vtc-search-7.638?q=Akis
This is his intro to his column on 10 Feb. 2013 regarding "easy-to-make pizza":
"My wife and I make pizza two or three times a month, and have experimented over the years with the dough, pans used and oven temperature.
"We've tried preheat-in-the-oven-forever pizza stones and perforated pans. We have made the dough -- and sometimes still do -- with expensive Italian "00" flour, which is quite fine in texture and creates a delicate yet crisp crust..
"Below, is the dough recipe we most often use. It's pretty easy to make, particularly if you have a stand mixer to do the mixing and kneeding.
"It uses all-purpose flour, Quick-rise, instant dry yeast, unlike active dry yeast, does not require minutes of soaking and enable to you get the dough rising more quickly.
"The dough is a little on the soft side so, after it has risen, it is easily pressed and spread into the pan, no pre-rolling required. The recipe yields enough dough for two (thick-crust) or three (thin-crust) 12" pizzas.
"I bake pizza on standard 12-inch pizza pans found for sale at every hardware and kitchenware store, an the result is always fine".
1. Combine the water, yeast, sugar and the 3 Tbsp olive oil in a medium to large bowl, or in the bowl of your stand mixer fitted with a dough hook.
2. If using a stand mixer, add the 3 cups flour and salt and mix on medium speed until a smooth dough forms that pulls away from the sides of the bowl. Continue mixing and kneading the dough for about 5 minutes.
If mixing the dough by hand, mix 2.5 c of the flour and salt into the yeast/water mixture in the bowl. Mix with a heavy spoon until the dough loosely clumps together.
Transfer the dough to a working surface, scraping the sides of the bowl if necessary. Use the remaining 1/2 c of flour to lightly flour the work surface and top of the dough. Knead six to eight minutes, until you have a smooth, but still slightly sticky, dough.
3. Once kneaded, place the dough in a deep, lightly oiled bowl. Cover with plastic wrap and let rise at warm room temperature until doubled in size, about 75 minutes.
4. Transfer the dough to a work surface. (No need to punch it down as it will gently collapse when you move it). To make two thicker-rust pizzas, cut dough into two equal pieces. To make three thinner-crust pizzas, cut the dough into three equal pieces.
5. Place each piece on a very lightly oiled 12" pizza pan. Gently press, push and spread each dough until it reaches the edges of the pan. Let the dough rest in the pan a few minutes. If the dough contracts, press on it again until it reaches the outer edges again.
6. Sauce and top the pizzas as desired (see note). Place the oven rack in the lower third of your oven. Preheat the oven to 450 degrees F.
7. Bake the pizzas, one at a time, for 12 to 13 minutes, or until the pizza is puffed and the crust is crisp and golden on the sides and bottoms.
For toppings look for the "Pizza Toppings recommended by Eric Akis" recipes.
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|Serving Size: 1 Serving (1156g)|
|Recipe Makes: Servings|
|Calories from Fat: 134 (9%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 5962.2mg||206 %|
|Potassium 945.3mg||25 %|
|Total Carbohydrate 287.5g||85 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 272.3g|
|Protein 46.3g||66 %|
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Calories per serving: 1488
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