Cleared Description
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- pizza dough
- sauce
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 2 1/3 cups flour, all-purpose don't use bread (too heavy) or cake
- 1 package instant use don't use bread machine yeast
- 1 cup skim milk
- 2 cloves garlic crushed and diced
- 28 ounces crushed tomatoes canned or fresh
- topping ideas
- 1-1/2 ounces pepperoni sliced thin, etc
- 3 cups part skim mozzarella cheese or havarti, etc.
- red peppers, sliced onion or spinach, etc.
- Carbohydrate 82.0765116566687 g
- Cholesterol 111.334 mg
- Fat 31.0544866666667 g
- Fiber 5.71824998299281 g
- Protein 55.6061183333333 g
- Saturated Fat 17.8862756666667 g
- Serving Size 1 1 Serving (693g)
- Sodium 1377.80129166667 mg
- Sugar 76.3582616736759 g
- Trans Fat 1.86157358333333 g
- Calories 827 calories
Step-by-step
- Using a good mixer (my Kitchen Aid Proline with Dough-hook is fantastic), mix the flour, salt and yeast.
- Blend the milk, olive oil and sugar separately.
- Start the mixer on low, and once the dry ingredients are blended, gradually pour in the liquid.
- Once the flour and liquid are fully incorporated, turn the mixer on to medium, and let it knead the dough for approx. 5 minutes, until it is a shiny ball of dough (add some flour, GRADUALLY, if dough is too sticky.
- Place the dough on a lightly-floured surface, and gently knead only a couple of times.
- Place the dough in a greased glass bowl (I re-use the stainless-steel mixer bowl) cover with plastic wrap (I use a towel) and place in a warmed oven (I set our oven to the warming -- 140 degree -- setting) max. of 200 degrees, and when the oven reaches that temperature, turn off the heat and put the covered bowl in the love. Let rise 30 minutes (I usually wait 40-45 minutes in my 140 degree oven).
- After dough has risen, punch down, then divide into two balls, (and if you have doubled the recipe, then divide each ball into quarters -- i.e. 4) Use one quarter for each pizza).
- Place 1 T of the olive oil in a cold saucepan. Add the garlic, and heat at a low temperature, for perhaps 2 minutes (or until you can smell the garlic),
- Add the crushed tomatoes, and cook for appox. 15 minutes on medium low heat.
- Add a dash of salt, and pepper for seasoning (I like thyme, basil, etc.) Set sauce aside while shaping pizza.
- Pour 3T of olive oil in each pan, and swirl to cover bottom, but not sides of pan.
- Put 'proofed' dough on a lightly-floured surface, and cut into two equal pieces (four if doubling recipe). Roll each piece into a small (approx. 7") circle, then one at a time, place the circles on the knuckles of your clenched hand, letting the sides hang down toward the wrist. Rotate the dough around until the dough circle is roughly the size of the pan (the dough will expand to the desired pan size in the second rising. Note that the center of the circle will be thinner, which is desired for even baking).
- Place the circles in the pan (careful not to get oil on the top surface of the dough) and let rise in a warm place (again, in my 140 degree oven, for me) for 20 minutes or so.
- If using pepperoni, place the slices on a sheet of paper towel, and place a second paper towel on top. Heat in a microwave oven on High for approx. 30 seconds (this will extract the excess oil in the pepperoni).
- Cut the remaining vegetables, etc. to appropriate size, and set aside until assembling the pizza.
- Once the dough has risen sufficiently a second time, place 2/3 c of sauce on each dough, and spread to approx. 1/2" of the edges.
- Add toppings, and finally the cheese. Bake in a pre-heated 400 degree oven (375 degree for my convection oven) for approx. 20 minutes, until dough is golden brown.
- Let cook for 1-3 minute, and serve.
- ENJOY
Amateur bakers frequently kill active yeast by combining it with liquids exceeding 110 degrees Fahrenheit, resulting in flat, dense dough that refuses to rise. Selecting all-purpose flour over heavier bread variations prevents the crumb structure from becoming overly chewy. Kneading demands precisely five minutes of medium-speed mechanical action until the gluten strands organize into a smooth, shiny sphere. Proofing requires gentle ambient warmth; setting an oven to 140 degrees creates an ideal microclimate for the initial thirty-minute fermentation phase. When building the sauce, blooming crushed garlic in cold olive oil for two full minutes before applying heat extracts aromatic compounds gradually without scorching the allicin. Pouring three tablespoons of oil directly into the baking pan rather than the dough creates a frying medium that crisps the bottom crust during the subsequent twenty-minute bake at 400 degrees. Excess fat rendering from pepperoni can be safely mitigated by blotting slices between paper towels inside a microwave for thirty seconds prior to assembly. Allow the baked pie to rest for precisely three minutes before slicing to let the mozzarella matrix set properly.
