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| There's nothing like our pizza, hand tossed and easy to fold! |
Pizza dough. The main building block of most Italian style fast foods: pizza, calzones, or strombolis, to name a few. Everyone has their favorite style, but if you ask anyone from New York, New Jersey, or Pennsylvania and lives somewhere else what they miss most about home - pizza. There's nothing else like it.
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| About to take on a 3' pizza at the Sawmill in Seaside Heights, N.J. |
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| The basic starting ingredients... |
You'll need:
for the starter:
packet of yeast (pizza yeast, if available)
1/2 cup flour (bread flour is best)
1 cup warm water
1 1/2 tsp. sugar
dough:
2 cups flour (also, bread flour is best, but all purpose works)
2 tbsp olive oil
1 1/2 tsp salt
1/2 to 1 tsp. garlic powder
also; extra flour for kneading, and approximately a tbsp. or so of olive oil
In a small bowl, mix starter ingredients and whisk with a fork until thoroughly mixed, set aside for approximately 20 minutes or until foam builds up.
Meanwhile, mix dough ingredients in a large bowl. Once starter is ready, add it to bowl and mix with a wooden spoon until the dough forms. If you are blessed enough to own a mixer with a dough hook, run it at medium low for about 5 minutes once all ingredients are in the bowl.
Lightly flour the mixing surface and knead the dough for about 7-10 minutes, regardless of the original mixing method. Coat the inside of the bowl with a little olive oil. Take the kneaded dough, add a light coat of olive oil to it, and place in the bowl. Cover with a towel and let rise till doubled, about two hours.
In a small bowl, mix starter ingredients and whisk with a fork until thoroughly mixed, set aside for approximately 20 minutes or until foam builds up.
Meanwhile, mix dough ingredients in a large bowl. Once starter is ready, add it to bowl and mix with a wooden spoon until the dough forms. If you are blessed enough to own a mixer with a dough hook, run it at medium low for about 5 minutes once all ingredients are in the bowl.
Lightly flour the mixing surface and knead the dough for about 7-10 minutes, regardless of the original mixing method. Coat the inside of the bowl with a little olive oil. Take the kneaded dough, add a light coat of olive oil to it, and place in the bowl. Cover with a towel and let rise till doubled, about two hours.
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| Newly formed dough. |
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| After rising. |
Punch the dough down, knead for a few more minutes, then put in a resealable freezer bag and store in your refrigerator. The cold gives a slow rise to the yeast. giving it that characteristic texture and flavor that makes our pizzas so great.
Recommended cold proof: 24- 72 hours. The longer, the better. Bring it to room temperature and create your own favorite pizza!
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| Fully loaded home made pizza! Mangia! |
(Note: while it is not recommended to use a rolling pin to get your dough to the desired shape, if you must, it's a good idea to use one made of marble. Gives an even roll.)
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