Showing posts from December, 2008

Crust is a Must

Pizza dough, looks harmless but contains powerful raising agents, that could easily destroy any kitchen. Think about food over Thanksgiving? I did. I read up on pizza dough, 6-8 different variations. It came down to 2: The Frugal Gourmet and the Best Recipe Cook Book's. Best Recipe took the prize for explaining all the possible problems I might encounter. Here tis' the master dough recipe for 4 medium pizzas: 1/2 cup 105 degree water 1 envelop of yeast (I actually order a European bulk kind, extra springy yeast) 1 1/4 cup room temp. water 2 tablespoon olive oil 4 cups bread flour (really better then the cheap kind, and I use King Arthur) 1 1/2 teaspoon salt To summarize, you put the yeast in the 105 water, and wait until it blooms, then add the rest of the water and oil. Pulse flour and salt in a food processor, and add in most of the liquids to form a ball of dough. Continue to pulse 30 seconds. Scrape onto a floury flat place, knead a couple of turns into a ball