Pizza dough & variations
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Pizza dough & variations
  Pizza    Dough    Italian  
Last updated 6/12/2012 1:18:14 AM. Recipe ID 48984. Report a problem with this recipe.
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      Title: Pizza dough & variations
 Categories: Breads, Italian, Main dish
      Yield: 1 Pizza
 
MMMMM-----------------------STANDARD DOUGH----------------------------
      1 tb Granulated sugar
      1 c  Warm water, 110-115 deg F
    1/4 oz (1 envelope) active dry
           -yeast
  3 1/4 c  Bread, semolina, or unbleach
           -all-purpose flour, or a
           -combination
      1 ts Salt
    1/4 c  Olive oil, preferrably
           -extra virgin

MMMMM------------------------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 ts Salt
    1/4 c  Olive oil as above, or
           -vegetable oil

MMMMM--------------------------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 ts Salt
    1/4 c  Olive oil or vegetable oil

MMMMM--------------------------NEW YORK-------------------------------
      1 c  Warm water as above
      1    Envelope yeast
  3 1/4 c  Unbleached all-purpose flour
    1/2 ts 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.
  
  Excerpted from the book, _Pizza_, by James McNair. Chapter includes
  instructions on dough-making with a food processor and professional
  mixing bowl.
 




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Recipe ID 48984 (Apr 03, 2005)

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