Pizza Dough and Variations

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Pizza Dough and Variations

 

Recipe By :James McNair

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

-----------STANDARD DOUGH---------------

1 tb Granulated sugar

1 c Warm water -- 110-115 deg F

1/4 oz Active Dry Yeast -- (1 envelope)

3 1/4 c Bread, Semolina, or Unbleached All-purpose

Flour -- or a Combination

1 t Salt

1/4 c Olive oil -- preferrably Extra virgin

------------WHOLE WHEAT-----------------

1 tb Sugar or honey

1 1/4 c Warm water as above

1 Envelope yeast

1 1/4 c Unbleached all-purpose flour

2 c Whole-wheat flour

1 t Salt

1/4 c Olive oil as above -- or

Vegetable oil

--------------CORNMEAL------------------

1 tb Sugar

1 c Warm water as above

1 Envelope yeast

2 1/4 c Unbleached All-purpose or Semolina Flour

1 c Yellow cornmeal or polenta

1 t Salt

1/4 c Olive oil or vegetable oil

--------------NEW YORK------------------

1 c Warm water as above

1 Envelope yeast

3 1/4 c Unbleached all-purpose flour

1/2 t Salt

 

In a small bowl, dissolve the sugar or honey in warm tap water that is 110-115

deg F. (When making the New York Variation, omit the sugar and proceed as

follows). Sprinkle the yeast over the water and stir gently until it dissolves,

about 1 minute. Let stand in a warm spot until a thin layer of foam covers the

surface, about 5 minutes. Discard mixture and start over if bubbles have not

formed within 5 minutes.

 

If making whole-wheat dough, combine the 2 flours in a bowl and use as the flour

in the directions that follow.

 

If making the cornmeal dough, combine the flour and cornmeal in a bowl and use

the mixture as the flour in the directions that follow.

 

To mix and knead the dough by hand: Combine 3 cups of the flour with the salt in

a large mixing bowl. Make a well in the center of the flour and pour in the

yeast mixture and the oil, if using. Using a wooden spoon, vigorously stir the

flour into the well, beginning in the center, and working toward the sides of

the bowl, until the flour is incorporated and the soft dough just begins to hold

together.

 

Turn the dough out onto a lightly floured surface. Dust your hands with flour

and knead the dough gently in the following manner: press down on the dough with

the heels of your hands and push it away from you, then partially fold it back

over itself. Shift it a quarter turn and repeat the procedure. While kneading,

very gradually add just enough of the remaining 1/4 c flour until the dough is

no longer sticky or tacky. This should take about 5 minutes. As you work, use a

metal dough scraper to pry up any bits of dough that stick to the work surface.

Continue kneading until the dough is smooth, elastic, and springy. Too much

kneading overdevelops the gluten in the flour and results in a tough crust.

 

After mixing and kneading the dough, shape the dough into a ball and place it in

a well-oiled bowl, turning to coat completely on all sides with oil. Cover the

bowl tightly with plastic wrap to prevent moisture loss and set to rise in a

draft-free warm place (75-85 deg F) until doubled in bulk, about 45 minutes for

quick rising yeast to 1 - 1.5 hours for regular yeast.

 

With your fist, punch down the dough as soon as it has doubled in bulk to

prevent overrising. Shape it into a ball, pressing out all the air bubbles. If

you are using bread flour or semolina flour, turn the dough in an oiled bowl to

coat once more, cover again with plastic wrap and refrigerate it until puffy,

from 35 minutes to 1 hour. Omit this step if using all-purpose flour.

 

If you cannot bake pizza withing 2 hours after rising, punch the dough down

again, turn it in an oiled bowl to coat once more, cover the bowl tightly with

plastic wrap and refrigerate. The dough can be punched down a total of 4 times

and kept refrigerated up to 36 hours before the yeast is exhausted and the dough

unusable. Let chilled dough come to room temperature before proceeding.

 

Source:

" Pizza "

 

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Per Serving (excluding unknown items): 2922 Calories; 60g Fat (17.6% calories

from fat); 44g Protein; 584g Carbohydrate; 37g Dietary Fiber; 0mg Cholesterol;

7498mg Sodium. Exchanges: 12 Grain(Starch); 1 Lean Meat; 12 Fat; 27 Other

Carbohydrates.

 

NOTES : Chapter includes instructions on dough-making with a food processor and

professional mixing bowl.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0