Pizza - Day before dough Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: DOUGH & Sauce
1 pkt instant or rapid-rise yeast
1/4 cup 120º- 130 water
1/2 tsp sugar
1 T olive oil, plus extra for topping dough
2 cups flour
slightly less than 1 cup warm water
1 scant teaspoons kosher salt
Sauce- 1 can chopped tomatoes, 1 can tomato sauce, 1/2 tsp kosher salt, olive oil, onion, garlic.
For toppings: sauteed mushrooms, precooked italian sausage, pepperoni, thin sliced peppers, etc. your choice, be creative. Mexican style is good - use roasted anaheim peppers and mexican cheese.
One ball mozzarella, sliced thinly
asiago cheese
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Directions: |
Directions:INSTRUCTIONS-
1. FOR THE DOUGH: Mix together water, yeast, sugar and stir with whisk. Pour in olive oil, let sink to bottom. Let sit 10 minutes should be nice and foamy.
2. Combine 2 cups flour, and salt and make a well in the middle. Add Yeast mixture and warm water. Combine well, let it come together by kneading lightly, then let it rest 20 minutes. Then knead for 5 full minutes. Cut in half and wrap in plastic and put in fridge overnight or longer.
Sauce: Make in iron skillet (this helps it thicken). Saute 1 small onion and 2 sliced garlic cloves in olive oil. Puree 1 can stewed or chopped tomatoes and 1 tsp kosher salt together, add to onion and simmer lightly for a few minutes.
Preheat oven to 450º, or 425 Convection Bake
Remove dough from fridge and spread on oiled pizza pan. Stretch gradually until it is fairly thin. Spread small amount of olive oil on top and spread it to cover dough. Bake 5 minutes and remove.
use half of sauce for pizza and half of mozzarella and asiago on top. Add other ingredients as desired.
Cook 13 minutes. Remove, slide off pizza pan. |
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Personal
Notes: |
Personal
Notes: This is the most crispy & thin crust, the secret is pre-baking. The one in the picture has sauteed portobello mushrooms on it.
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