Directions: |
Directions:In a small bowl, combine, stir and set aside yeast mixture (warm tap water, yeast and sugar). In a food processor with dough blade, add dry ingredients (pulse a few times to mix). Open food processor and add bowl of yeast mixture, 2 T. Olive Oil (from roasted garlic head) and cold water.
Pulse until ball is formed. This should happen quickly (add additional flour or water if necessary to achieve ball). Remove, place on floured counter, kneed dough several times until smooth and let ball rest for a few minutes.
Place ball in oiled bowl at room temperature, cover with a fresh kitchen towel, and let rise for 1 hour. Punch down and let rise another 1/2 hour.
Remove, cut and divide dough into two to four parts forming two to four balls (depending on how thick or thin you want your crust). Allow to rise for an additional 1/2 hour.
Note: Any unused dough balls can be ziploc bagged and will in the the refrigerator for 2-3 days. To use, remove from refrigerator and allow to come to room temperature before rolling out.
Roll out one dough ball, place on pizza sheet and put in pre-heated 500 degree oven to pre-bake 3 minutes (if dough is too elastic, let rest ten minutes and roll again).
Note: If thicker crust is desired, combine two of the dough balls, put pre-bake 6 minutes. Remove from oven, spread on sauce, add toppings and cheese. Re-place in oven and cook until desired doneness. For European style pizza, place toppings on top of cheese before baking. This will create a unique pizza style that should be tried. It's delicious! |
This recipe for The Pierces BEYOND ITALIAN Pizza Dough, by 