Sourdough (Tc) Pizza Dough
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Sourdough (Tc) Pizza Dough
  Sourdough    Pizza    Dough    Breadmaker  
Last updated 6/12/2012 1:23:40 AM. Recipe ID 56856. Report a problem with this recipe.
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      Title: Sourdough (tc) pizza dough
 Categories: Breadmaker, Breads
      Yield: 1 Crust
 
      1 ts Active dry yeast
      2 c  Bread flour
    1/4 ts Salt
      1 tb Olive oil
      1 c  Sourdough starter
      2 T  Water, if and as necessary
 
  Watch the dough carefully and adjust the amount of water or flour if
  necessary. Top with your favorite toppings.
  
  Directions for Thin Crust doughs: Preheat oven to 500F for at least 30
  minutes [I turn on the oven at the same time that I start the bread
  machine ~-OLS] if using a pan and at least 1 hour if using a stone.
  Grease the pizza pan with olive oil or spray it with a nonstick
  vegetable spray. A light dusting of cornmeal to further prevent
  sticking is optional - it usually adds a little crunch and flavor to
  the dough. If using a peel and stone, dust the peel to prevent the
  dough from sticking so that you may easily slide it off the peel and
  onto the stone. While the dough is rising, prepare your topping and
  grate your cheese; set aside. After the dough has risen 1 time, roll
  it out on a lightly floured or cornmeal-covered (I prefer cornmeal)
  countertop or handstretch the dough into a circle. Pick up the dough
  and turn it over and roll or stretch from the center outwards until a
  circle is formed. It may never be a perfect circle but that adds to
  the uniqueness of your homemade pizza. Dust the dough only as needed
  to prevent sticking with either flour or cornmeal. The thinner you
  roll or stretch the dough, the thinner the crust. A thinly rolled
  dough which does not rise a second time (after rolling) will give you
  the thinnest, crispiest crust. Lay the dough on your prepared pizza
  pan or peel. Pull the dough up around the edges of the pan so that a
  slight lip is formed, and crimp the edges. For a thin, crispy crust,
  place your toppings on the pizza and bake immediately. For a thicker,
  chewier crust, allow the dough to rise for 15 to 30 minutes. The
  longer the rise, the thicker the dough. Place your toppings on after
  this second rising and then bake. The toppings should be placed in
  such a way that the rim is left unadorned (about 1/4 to 1/2 inch
  border is good). This prevents spillage when baking and gives a nice
  piece of crust to hold when eating. Place the pizza on the bottom
  rack of the oven or directly on the pizza stone and bake until the
  crust is golden brown and the cheese is melted. If the oven was
  properly preheated, it should only take 5 to 10 minutes to bake a
  thin crust pizza.
  
  PRECOOKED SHELLS - Make extra pizza dough, roll it out and place it
  on the pan, screen or peel. Brush it with olive oil (or melted garlic
  butter) and pierce the dough every 1/2 inch or so with a fork (to
  prevent bubbles) [Note: The poking part is no joke, and not an
  option, unless you *want* to pull a big puffy balloon out of the
  oven. It's not as vital when you're topping the dough and putting it
  directly in the oven. --OLS] Bake the shell in a preheated 500F oven
  for about 5 minutes. Allow to cool, stack with waxed paper in between
  [foil works fine for me], wrap it well in plastic and freeze for up
  to 1 month. To use, remove dough from freezer (it is not necessary to
  thaw but you may), brush dough with oil to prevent sogginess [I
  haven't noticed any trouble without the oil], top as desired and bake
  in a preheated 450F oven for 15 to 20 minutes.
  
  If you want a very thin crust and end up with excess dough, simply
  form it into bread sticks, brush with a little water and sprinkle
  some kosher salt, poppy seeds or sesame seeds on top. Bake them right
  beside your pizza. [Other options that I've tried with success: salt
  and vinegar, garlic powder, and/or a little cayenne --OLS]
  
  Nutritional analysis per 1/8 recipe: 126 calories, .6 g fat, 4.6 g
  protein, 25.5 g carbohydrate, 0 mg cholesterol, 72.9 mg sodium.
  
  Opal Luna Saturnyne #22 @10000 From _The Best Pizza is Made at home_
  by Donna Rathmell German
 




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Recipe ID 56856 (Apr 03, 2005)

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