Very simple bread dough recipe for an outstanding homemade crust! Mark Bittman's "How to Cook Everything" always makes everything simple!
1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 Cup water and the oil through the feed tube.
2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is lightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
3. Turn the dough onto a flowered work surface and knead by hand for a few seconds to form a smooth round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, one to two hours. (You can cut this rising time short if you're in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to six or eight hours.)
4. Proceed to step five or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
5. When the dough is ready, form it into a ball and divide it into two or more pieces if you like; Roll each piece into a ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 30 minutes while you heat the oven.
6. Put a baking stone on a lower rack and heat the oven to 500°F or higher. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (use only as much flour as you need to). Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. If you have a peel and baking stone, roll or pat out the dough on the peel, as thinly as you like, turning occasionally and sprinkling it with flour as necessary. If you are using baking sheets, oil them, then press each dough ball into a flat round directly on the oiled sheets.
7. Drizzle the rounds with the olive oil, then add the sauce, meats and vegetables, and top with cheese(s); sprinkle with salt and pepper.
8. Put the baking sheet in the oven or slide the pizza directly onto the stone and bake until the crust is crisp, and the cheese is melted, usually 8 to 12 minutes.
9. Let stand for several minutes before slicing to set up the cheese.
Tips for Foolproof Pizza Toppings
Whether you bake or grill, the trick for great pizza is for the toppings and the dough to cook in sync. Keep these points in mind:
1. Cook meat and veggies before topping: pizza just doesn't bake long enough for most raw meat and vegetables to become tender. Better to use slices or crumbles than chunks, which will just burn on top. Just about any meat or vegetable is fair game.
2. Pick the right time to add toppings to oven-baked pizzas: delicate ingredients may overcook if left in the oven for the full baking time. It may be better to add them about halfway through cooking.
3. Cover the grill after adding moist toppings (like cheese or tomatoes) to grilled pizzas, or they may not cook through.
4. Don't overload grilled pizzas: you risk losing part of the topping. Use the oven instead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (28g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 160 | ||
Calories from Fat: 122 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 8mg | 0 % | |
Potassium 309.2mg | 8 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 2.7g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 160
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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