Moosewood: Pizza Crust

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* Exported from MasterCook *

 

Pizza Crust

 

Recipe By : Moosewood Restaurant New Classics, page 338

Serving Size : 1 Preparation Time :0:00

Categories : *Showstoppers Breads

Pizza

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon active dry yeast -- (one package)

1 teaspoon sugar

1 1/3 cups warm water -- (100 to 120F)

3 cups unbleached white bread flour

1/2 cup whole wheat flour

1 teaspoon salt

1/2 teaspoon ground black pepper

3 teaspoons olive oil

1 cup unbleached white bread flour for kneading -- up to 2

 

Yields two 12- to 15-inch pizza crusts. Initial preparation time: about 25

minutes. Rising time: 55 to 75 minutes. Baking time: about 25 minutes

 

With this traditional crust, the kind of flour you use will determine the

texture. We prefer unbleached white bread flour, which makes for a chewy

texture. All-purpose flour is also good, and even pastry flour will work,

yielding a tender, lighter crust.

 

Pizza dough can be frozen after rising. Punch it down and either roll it

out or form a ball to be re-kneaded and rolled out into the desired shape

after thawing. It takes about 2 hours at room temperature for a ball of

dough to defrost. After re-kneading (adding flour if needed) and rolling

out the thawed dough, let it rise for about a half hour before baking.

 

Stir the yeast into the sugar and warm water and set aside to proof until

it bubbles and foams, usually about 10 to 12 minutes.

 

Stir in the flours, salt, and pepper and 2 teaspoons of the olive oil. Mix

well, adding flour if necessary so that the dough is not sticky, forms a

ball, and can be handled. Knead the dough by pressing the ball flat with

the heels of your hands, folding it over and pressing down again until

flat, and so on for about 10 minutes. Add flour as needed to prevent

sticking. (For the health of your back, knead on a fairly low surface if

possible, and use the weight of your body to do the work rather than your

shoulders and arms.)

 

Place the ball of kneaded dough in a lightly oiled bowl and cover with a

towel. Set aside to rise in a warm, draft-free place until doubled in

size, usually 40 to 60 minutes.

 

While the dough is rising, prepare the topping and preheat the oven to 425

to 450F.

 

Punch down the risen dough and knead for a couple of minutes, adding flour

to keep the dough from sticking to the board or your hands. Cut the dough

in half to make two crusts. (If you're going to freeze the dough, now is

the time.)

 

With your hands or a rolling pin, shape each half of the dough into a 12-to

15-inch rectangle or circle. Press down and out from the center of the

dough until the crust has reached the desired thickness. Place the dough

on a lightly oiled pan and let it rise for about 15 minutes. Add one of

the toppings: Spinach, Artichoke Hearts & Feta, Zucchini & Fresh Tomatoes

with Fontina, or Caramelized Onions & Parmesan Cheese. Bake for 20 to 30

minutes, until the bottom of the crust is golden and the dough is firm

throughout.

 

PER 15-OUNCE CRUST: 1,006 CALORIES, 29 G PROTEIN, 10.1 G FAT, 197.7 G

CARBOHYDRATES, 1.4 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 1,194.8 MG

SODIUM, 10.6 G TOTAL DIETARY FIBER

 

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