Pizza and a Movie

We ate pizza tonight that was quite yummy. We also went to see Avatar and it was great! I really enjoyed it.

The dough we used is found in America's Test Kitchen The New Best Recipe on page 663. It has lovely illustrations. I apologize because I can't put down all the wonderful tidbits that this book discusses about making dough. I would recommend this book - particularly for those that enjoy very good food and exact measurements.

Pizza Dough (makes three medium pizza crusts)

1/2 c. warm water (about 110 F)
1 envelope (2 1/4 tsp) instant yeast
1 1/4 c. water, at room temperature
2 T extra-virgin olive oil
4 c. (22 oz) bread flour, plus more for dusting work surface and hands*
1 1/2 tsp salt
Olive oil or nonstick cooking spray for oiling the bowl

Directions:

1. Measure the warm water into a 2 - cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells (this is called activating), about 5 minutes. Add the room temperature water and oil and stir to combine.

2.
a. Eleven cup food processor method: Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tub. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough in a deep oiled bowl and cover with plastic wrap.
b. Kneading by hand: Combine salt and half the flour in a deep bowl. Add the liquid ingredients and use a wooden spoon to combine. Add the remaining flour, stirring until a cohesive mass forms. Turn the dough onto a lightly floured work surface and kneed until smooth and elastic, 7 to 8 minutes, using as little dusting flour as possible while kneading. For the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, and proceed with the recipe.
c. Standing mixer: Place the flour and alt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, and proceed with the recipe.

3. Let dough rise until doubled in size, 1 1/2 to 2 hours. Press the dough to deflate; it now ready to use.

I use this and cook it at 450 F with toppings for 11 - 12 minutes - or when it looks browned.

* We used all purpose flour. The key is to add 1 T of gluten for every 1 to 2 cups of all purpose flour you use. We added 2 T and 1 tsp of gluten and the crust did alright. I'm sure bread flour would work better, but this substitution still makes a good bread.