Healthy Diet: Quick Pizza Dough
Posted on Aug 13, 2015
Posted in: Healthy Diet
Healthy Diet: Quick Pizza Dough
If you are anything like my family then pizza is on your weekly rotation of family meals. It appeals to young and old alike and the variations are endless. My kids like simple pizza with tomato sauce and cheese and we like to change it up depending on what’s fresh at the Farmer’s Market. Instead of ordering out, we like to make our own pizza at home. Sometimes we use a pre-made pizza dough (from Festival or Breadsmith) and sometimes we make the dough ourselves. Somewhere along the way it occurred to me that homemade pizza tastes so much better and takes the same amount of time. Plus you can add unique ingredients that you can’t find at Franks Pizza Palace or Papa Murphys. Tell me, have you ever seen take-out pizza with corn, bacon and sage? Or swiss chard, garlic and ricotta cheese? I am always on the lookout for pizza dough recipes and I stumbled on this one from the New York Times. It caught my eye because it had “quick” in the title. It is indeed quick. Give it try and you won’t go back to takeout again.
Quick Pizza Dough
- 2 ¾ cups bread flour
- 2 ½ teaspoons active dry yeast(1 packet)
- 2 teaspoons sea salt
- ¼ cup extra-virgin olive oil
- 1 cup warm water
- 2 or 3 tablespoons medium or coarse cornmeal
MAKE THE DOUGH:
- Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
- Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
- Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
MAKE THE PIZZA:
- Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don’t have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it’s relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
- Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.
Add 1/4 cup of olive oil while the processor is running
Add 1 cup of warm (not hot) water. Again, keep the processor running while you make the additions.
Process for 2-3 minutes. It will feel like a long time.
Press the dough out into a rectangle approximately 8 inches long and 6 inches wide.
Fold the dough over like folding a letter and use your fingers ro make indentations.
Let the dough rise for 20 minutes. Cut the dough in half and form two balls.
Pizza with tomatoes, carmelized red onions and fresh basil.