Sandra's Pizza Dough Recipe Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 cups unbleached or all purpose flour
1 cup whole wheat flour
1 tablespoon quick rise yeast
1 teaspoon salt
1½ cups warm water, 110º F
2 tablespoons olive oil plus additional tablespoon for greasing bowls.
1 large egg, room temperature
¼ cup cornmeal
|
|
Directions: |
Directions:1. In large bowl, beat egg; add 2 tablespoons of olive oil and warm water. Using whisk, mix together.
2. Alternatively, a stand mixer with a dough hook can be used. Beat egg in bowl with the whisk attachment; add olive oil and warm water, using whisk.
3. In another large bowl, combine 2 cups of unbleached flour, whole wheat flour, and salt; whisk together until combined.
4.With stand mixer, replace whisk with dough hook. Combine remaining cup of flour with yeast and add to the liquids. Mix well.
5. Gradually add remaining flour mixture and mix until flour is incorporated.
6. If using stand mixer, mix dough until smooth and elastic. Otherwise, turn dough onto lightly floured surface and kneed for 5-8 minutes. Divide dough into two equal balls.
7. Coat two large bowls with olive oil and place ball of dough in each. Cover with clean kitchen towel or plastic wrap and let rise until double in size, approximately 1 hour.
8. Set oven rack to middle position and preheat oven to 450º
8. Punch dough down. Sprinkle baking surface with cornmeal and roll each ball into desired size, depending on preference for crust thickness and/or pan sizes.
9. Top with desired toppings.
10. Bake 15-20 minutes until pizza is golden brown. |
|
Number Of
Servings: |
Number Of
Servings:Makes 2-14 inch pizzas |
Preparation
Time: |
Preparation
Time:1 hour and 30 minutes |
Personal
Notes: |
Personal
Notes: When Brendon and I began our lives together in our "new to us" home in Kingston, NS, my passion for cooking and baking began to develop. With a growing cookbook collection, I cooked and baked my way through new and exciting recipes.One year, when we were living in Kingston, Brendon gave me a stand mixer with a dough hook for Christmas. I began to experiment with yeast, using a Fleishman's bread making booklet as my guide. I became comfortable making yeast breads and I still have that faded, stained "Fleishman's Yeast booklet"! My memories of delicious breakfast treats may be more vivid than Danielle, Josh, and Courtney's childhood recollections. I tried a few varieties of breads; however, the most fun was derived from making sweeter treats! The notion that I could bake delicious yeast Cinnamon Rolls and Coffee Breakers gave me great satisfaction; that they were popular with family and friends was the icing on the cake! Coffee Breakers are made with a sweet bread base rolled flat into a rectangle with the long side facing towards you. The dough is covered with a layer of melted butter and then with a mixture of cinnamon, brown sugar and pecans. Fold 1/3 rd of the end of the rectangle closest to you, towards the centre and repeat with the end of the rectangle farthest from you. The dough is lightly patted down and then cut in 1 inch wide segments. The pieces are twisted and set in a cookie sheet with a caramel sauce spread over the surface! When they have doubled in bulk, they are ready to bake. They aren the ultimate breakfast treat!
When we moved to Northville, our home, was a twenty minute drive from Kentville and New Minas. The local pizza shops didn't deliver to our area and when we had a craving for pizza it meant a drive to town to pick it up! After becoming comfortable working with yeast breads, making pizza dough at home was a natural progression. Danielle, Josh and Courtney would roll the crust, build their own personal pizzas, and load on their favourite toppings. Looking back, I'm not surprised that the motor wore out on my first stand mixer; however, I am surprised there was always time to challenge myself with new recipes, when life seemed to be so busy!
Making pizza crust dough is relatively easy and provides the best base for a successful pizza night. It allows for more variety for personal pizzas or dividing up larger ones into quarters or half pizzas with different toppings. The key to success when making pizza crust is making sure your water temperature is warm enough to activate the yeast.
I'm grateful to Sandra for sharing her recipe!
|
|
This recipe for Sandra's Pizza Dough Recipe is from