PJ Hamel at King Arthur Flour; Peter Reinhart, author of Bread Baker's A[pprentice", Charles Scoccalone, co-author of "Pizza", and Mike, owner of our local favorite pizza joint.
This recipe and method will result in a light, tender, flavorful pizza crust full of little holes. Be careful not to overcook.
3 1/2 cups unbleached King Arthur bread flour (18 oz.)
3 tablespoons Lora Brody's Dough Relaxer -- optional *
3 teaspoons pizza dough flavoring -- optional *
1 teaspoon instant yeast
1 teaspoon fine sea salt
1 teaspoon sugar
2 tablespoons olive oil
1 1/4 to 1 1/2 cup warm water (95-100 deg.F.)
NOTE: For extra flavor, substitute about 1/2-3/4 cup of semolina for 1 cup of the flour.
MIXER: In a mixing bowl, whisk together the flour (and semolina if used), dough relaxer and pizza flavor if used, yeast, sugar and salt. Add oil, and with mixer on low speed, using the dough hook, add the water and mix well until thoroughly combined and begins to pull away from the sides of the bowl, 3 minutes on low speed and 3 minutes on medium speed (Be sure to give the dough hook time to do its work). Add more flour or dribble in more water as needed. The dough should form a ball, and may stick slightly to the bottom of the bowl but not the sides.
MANUAL: If mixing entirely by hand, mix and knead 5 minutes, let the dough rest 5 minutes and finish kneading about 5 minutes or until the dough is soft but elastic.
Turn out onto a lightly floured surface and finish kneading by hand 1-2 minutes, trying not to add any more flour than necessary. The dough should be soft, smooth and supple.
Shape the dough into a ball, stretching the top by gently tucking any rough edges into the center on the bottom of the ball. Place the rounded dough into a lightly oiled bowl; cover with plastic wrap and let rise in warm spot until double in volume, about 1 to 1-1/2 hours. Be sure to check it after 1 hour---the dough is ready when it does not spring back when a finger is poked into it. (Alternatively, the dough may be placed in the refrigerator for a slow rise 4-6 hours. Allow the dough to come to room temperature about 1 to 1-1/2 hours before shaping.)
Gently remove the dough to a floured surface, degassing as little as possible (do not "punch down"). Using a bench scraper as a knife (not as a scissors), divide the dough into 2 equal pieces for two medium pizzas or 4 pieces for small pizzas. Shape into rounds according to the size desired. (If you are not ready to bake the pizza, place the dough balls on a lightly oiled baking sheet or cookie sheet, cover with a towel and keep it in the refrigerator---allow to sit at room temperature about 15-20 minutes before shaping.)
If you wish to freeze any of the dough balls, do it now. Place dough balls into ZipLoc Freezer bags that have been sprayed with olive oil PAM and place immeditely into the freezer. About 30 minutes before baking, place a rack on the lowest shelf of the oven, with the baking stone if used, and preheat oven to 500 degrees F. Lightly spray a pizza pan (perforated is preferred) with olive oil PAM; or line a baker's peel with parchment paper, sprinkled with cornmeal or semolina.
To shape the pizza, generously flour a board or other flat surface and place the dough ball in the center. Flour the dough and flour your hands; using fingertips, begin pushing the dough from the center out toward the edge, occasionally turning the dough, until a ridged edge about 1/2-inch high is formed and is almost the size you desire. Then form your hands into fists, knuckle-side up, and pick up the dough---holding your fists about 12 inches apart, gently toss/turn until the dough is the size you desire.
Place the shaped pizza onto the prepared pan or parchment, gently re-shaping any portion as needed. Add sauce, cheese and desired toppings. If baking on the stone, slide the pizza parchment and all directly onto the stone. If using a pan, place the pan directly onto the stone. Bake pizza about 9-10 minutes or until crust edges begin to brown and the cheese is melting and bubbly. Let rest 2 minutes before slicing.
* All available by ordering from the King Arthur Flour's Baker's Catalogue
For more pizza ideas, visit "Shaboom's Pizza Parlor"
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Copyright © 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved