[blindcooks] Re: Pizza Crust Recipe I'm Making Tomorrow
- From: "Valerie" <rosetta@xxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sun, 4 Jan 2015 12:52:43 +1030
Hello Carolyn, thank you for this recipe I have made three day rise bread,
using only 1/3 tsp of yeast, but would never have imagined a 12 day pizza
crust! I will give this a go. By your report, it sounds a really great
crust.
Cheers. Valerie
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx]
On Behalf Of Carolyn Ranker
Sent: Sunday, 4 January 2015 12:16 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Pizza Crust Recipe I'm Making Tomorrow
This is my husband's favorite homemade pizza crust recipe. I found it on
facebook a couple of years ago to try to get me to buy Pampered Chef items.
Since our son, Denny, is still home until Wednesday morning, thought we'd make
pizza mon. night. This has never made 6 crusts on my watch. thought I'd share
the recipe.
Dorie Hicks Piskorski - Pampered Chef - Free Recipes & More Olive Oil Pizza
Dough From Artisan Bread in Five Minutes a Day (makes about 6 pizzas)
3 1/4 cups lukewarm water
1 tablespoons granulated yeast
1 1/2 tablespoons kosher salt
1/3 cup extra virgin olive oil
7 1/2 cups unbleached all-purpose flour
Mix the water, yeast, salt, and olive oil in a 5-quart, lidded container (or
bowl).
Mix the flour in, without kneading. Use a wooden spoon, a stand mixer, or a
food processor.
Cover, not airtight, and let sit at room temperature for about 2 hours, until
the dough rises and then flattens on top.
Store in the fridge, keep it covered, but not air tight, and use within 12 days.
On the day you are going to make pizza, bring the dough out of the fridge. Dust
the surface of the dough with some flour and pull off a one pound chunk (using
a serrated knife or kitchen shears), this is about grapefruit size. Put the
rest of the dough back in the fridge to be used another day. Using floured
hands quickly shape into a ball and then roll out, just like you roll any other
pizza dough, using flour when needed to keep it from sticking. There is no need
for it to rest, you can proceed directly with your pizza recipe! (Can put
cornmeal on crust and then flip it onto a hot stone. It gives a nice texture.)
The dough gets better each day. Whatever is left at day 12 can be divided into
a pizza portion, shaped into a disk, wrapped in plastic and frozen in freezer
bag.
When ready to use, let stand on counter about 2 hrs and shape into your pizza
crust.
Can also be thawed in refrigerator during the day.
hour ago
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