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Mellow Mushroom Copycat Pizza Dough Recipe

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This recipe for Mellow Mushroom Copycat Pizza Dough, by , is from Graham Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Graham

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups hot SPRING water (I try to get my water between 105-110)
2 1/2 Tbsp molasses
1 Tbsp olive oil
2 packets of instant yeast (or 4 1/2 tsp if you buy your yeast in bulk)
3 1/2 cups bread flour
2 tsp salt
cornmeal (used for dusting your parchment paper)
melted garlic butter
parmesan cheese crumbs

Directions:
1. In a measuring cup, combine water, olive oil and molasses. TIP: Measure out the olive oil first and then the molasses. That way the molasses won’t stick to the spoon.
2. Mix flour, salt and instant yeast together. Make a well in the middle of the flour mixture and slowly pour the water mixture into it.
3. Using the paddle attachment, run mixer on low to bring all the ingredients together (should take about 30 secs to 1 minute).
4. Switch to the hook attachment and run mixer on medium for about 15 minutes. Your dough ball should be slightly tacky but not sticky.
5. Form dough into a ball and place in a lightly greased bowl. Cover loosely with plastic wrap and place it in the refrigerator overnight to rise. Or you can let it rise on the counter top for 2 hours.
6. Take dough out of the fridge and cut the dough into 2 equal parts. Take each piece and place it cut side down on your counter. Use the palm of your hand to smash it down a little. Then start to fold the sides in on itself to create a ball. (Alton Brown has a great demo on how to do this.) Then slowly roll the ball around on the counter with your hands cupped on either side to make the dough ball as tight as possible.
7. Cover with a tea towel and allow to sit for 30 minutes. Repeat with other dough half. (I usually place the 2nd dough ball in the fridge to use for later in the week. It can stay refrigerated for about 5 days in a ziplock bag.)
8. After your dough has rested for 30 minutes, you can start to form it into your pizza crust. I like to form my dough on parchment paper sprinkled with cornmeal. Again, Alton Brown has a great demo on this and can explain it a lot better than I could.
9. Bake crusts in 400 F oven for 20 minutes or until top is browned. (This will kill the yeast).
10. Brush whole pizza with melted garlic butter immediately after removing from oven. Add desired toppings. Then sprinkle crust and pizza with parmesan cheese.
11. Place in box on parchment. Tape baking directions to box.
12. Refrigerate.

Directions:
Directions:
1. In a measuring cup, combine water, olive oil and molasses. TIP: Measure out the olive oil first and then the molasses. That way the molasses won’t stick to the spoon.
2. Mix flour, salt and instant yeast together. Make a well in the middle of the flour mixture and slowly pour the water mixture into it.
3. Using the paddle attachment, run mixer on low to bring all the ingredients together (should take about 30 secs to 1 minute).
4. Switch to the hook attachment and run mixer on medium for about 15 minutes. Your dough ball should be slightly tacky but not sticky.
5. Form dough into a ball and place in a lightly greased bowl. Cover loosely with plastic wrap and place it in the refrigerator overnight to rise. Or you can let it rise on the counter top for 2 hours.
6. Take dough out of the fridge and cut the dough into 2 equal parts. Take each piece and place it cut side down on your counter. Use the palm of your hand to smash it down a little. Then start to fold the sides in on itself to create a ball. Then slowly roll the ball around on the counter with your hands cupped on either side to make the dough ball as tight as possible.
7. Cover with a tea towel and allow to sit for 30 minutes. Repeat with other dough half. (I usually place the 2nd dough ball in the fridge to use for later in the week. It can stay refrigerated for about 5 days in a ziplock bag.)
8. After your dough has rested for 30 minutes, you can start to form it into your pizza crust. I like to form my dough on parchment paper sprinkled with cornmeal.
9. Bake crusts in 400 F oven for 20 minutes or until top is browned. (This will kill the yeast).
10. Brush whole pizza with melted garlic butter immediately after removing from oven. 11. Add desired toppings. Then sprinkle crust and pizza with parmesan cheese. Bake for and additional 15 minutes.

Number Of Servings:
Number Of Servings:
2, 12 inch pizzas

 

 

 

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