About 8 years ago, I used to go to a pizzeria called Ba-Da-Bings. It was the best pizza I have ever had-nothing like the chain takeout stuff. The dough wasn't too thick or to thin and the sauce tasted homemade. It is also the only place I know of that has spinach as a topping choice. I was hesitant at first to try it. Spinach on pizza? Please do yourself a favor and try it. The spinach takes on this nutty flavor when you bake it. It has become my favorite topping. Sadly, Ba-Da-Bing closed about a year after I discovered it. I had to have that pizza, but there was nothing comparable in my area. Thus, my journey into making pizza began. After numerous attempts, I have finally found the perfect pizza dough recipe. Don't believe me? Try it for yourself. This recipe makes enough dough for two 15 inch pizzas. Ingredients: 1 cup whole wheat flour 3 cups all purpose flour 1 packet of yeast 1 1/2 cups of warm water A pinch of sugar 2 teaspoons of salt Olive oil for drizzling You can use all white flour if you desire. I wouldn't make this with all whole wheat flour though. It doesn't rise as well and can be a bit tough... Dissolve the yeast in warm water (not hot water; otherwise, you will kill the yeast). I also like to sprinkle a little bit of sugar on the top; it helps to wake up the yeast. You'll know your yeast is good when you see bubbles after a couple of seconds. Set it aside. Now, place your flour and salt in the bowl and give it a stir. Add the yeast mixture and put your mixer on low for about 10-15 minutes. If your dough is too dry, don't be afraid to add a little extra. The dough will come together and cling to the hook. ***Note: if you don't have a mixer, you can mix the dough with your hands. Once, it comes together, you're gonna have to use those arm muscles to knead the dough. If you've never kneaded before here is how: On a floured surface, take the dough, fold it and then gently push forward with the heels of your hands. Turn the dough, repeat the same folding and pushing. Keep doing this for about 10-15 mins (or until you arms get tired)**** Form your dough into a ball and place in a well-oiled bowl. I also like to rub a little oil on the dough to prevent a skin from forming while it rises. Loosely cover the bowl with plastic wrap and place in a warm area to rise for 2 hours. For me, that's my oven--just don't forget you have dough in there and turn on the oven (True story). After two hours, the dough should have doubled in size. Deflate the dough, split it in half, and form into two balls. Place each ball into it's own well-oiled bowl, cover and let rise for another hour. So, now you have all this dough. What are you gonna do with it? Well, you have a few options, all of which start with forming the dough back into balls. Option 1: Wrap the dough in plastic wrap, place into a freezer bag and freeze for about 2-3 months. When your ready, just defrost in the fridge the night before you plan on using it. Option 2: Wrap in plastic wrap and store it in the fridge for a day or two. I always make my dough the day before I want to use it because it just saves time. Option 3: Use it right way. Wanna know what I made with this dough? Pizza!!!
What toppings do you like on your pizza?
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