You can make PIZZA DOUGH from scratch!

Рет қаралды 72

3 жыл бұрын

It's easier than you think!
Check out this video along with the cached live stream on the Full Circle KZbin channel and get inspired. Here is the recipe:
Pizza Dough from Scratch:
Ingredients:
1 Cup Water 75-90 degrees (warm to the touch - faucet on warm/hot)
2 Tablespoons Butter - room temp
2 cups all purpose flower
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons active dry yeast
Directions:
1) Combine water and yeast. Stir gently to activate
2) Combine dry ingredients in large mixing bowl / kitchen-aid
3) Add butter to dry ingredients and mix
4) Incorporate yeast/water mix to the dry ingredients incrementally while mixing.
5) Adjust water and flour until desired consistency/texture is achieved.
6) let dough rest/rise in bowl with damp linen or plastic wrap to cover for 6-8 hours overnight kneading dough every few hours keeping pizza covered when resting/rising (keep linen damp)
7) an hour prior to assembling pizzas, split dough into 3 pieces. Roll dough onto 12-14 inch pies. Let rest with damp linens to cover for final rest before sauce and toppings.
8) preheat oven (and pizza stone) to 450-500
after waiting the hour^ spread pizza sauce and desired toppings
9) cook pizzas individually on center to bottom rack in oven for 10-15 until edges brown
10) let cool for 3-5 minutes and enjoy!
Toppings:
Margherita
1-2 Bright red tomatoes (or heirloom if in season)
1 ball fresh mozzarella cheese
1 handful FRESH Basil
Olive Oil - for crust
Garlic Salt - for crust
Directions:
Thinly slice tomatoes
Remove seeds and excess moisture
After adding sauce to the dough leaving an outer inch for the crust, spread tomatoes evenly
Top with small - medium pieces of mozzarella ball and basil leaves
Bake until cheese melts and crust is golden brown
Remove from oven and garnish with additional basil to taste
Mushroom Onion Spinach
4 - 8 oz Cremini or Button Mushrooms - washed and sliced
1 Large yellow/sweet onion - cut into long strips
2 large handfuls spinach
4- 8 oz Parmesan cheese - grated
4 - 8 oz fontina cheese - grated
4 tablespoons Butter
1 tablespoon Olive or Truffle Oil
2-3 cloves Garlic - minced
1 shallot - finely chopped / minced
1 cup dry white wine - Pino Grigio, Chardonnay or Sauvignon blanc
Thyme - to taste
Sage - to taste
Rosemary - to taste
Olive or Truffle Oil - for crust
Garlic Salt - for crust
Directions:
MUSHROOMS
In a large skillet bring to medium - high heat add butter and oil until shimmering
Add mushrooms garlic and shallot sauté for 4-6 minutes
While sautéing, add a pinch of sage and thyme
Add 1 cup dry white wine and simmer until all liquid is absorbed stirring frequently
Add rosemary and season with salt and pepper
ONIONS
Cut onions into desired thickness
Bring thick pan to medium heat
Add butter and olive oil
Add Onions once pan is hot and olive oil is shimmering
Salt after 10 minutes
If pan and onions are dry add a dash of water to the pan to keep things moving and steaming
After 20- 30 minutes, add a pinch or two of sugar to help caramelize
Stir every few minutes
Add oil to help loosen onions and promote browning
Onions should be browning and caramelized after 45 minutes to an hour
After adding sauce to the dough leaving an outer inch for the crust, spread mushroom mixture, onions, spinach, mozzarella fontina and partisan cheese as toppings
Coat crust with thin layer of olive oil and garlic salt
Bake until cheese melts and crust is golden brown
Remove from oven and garnish with thyme and red pepper flakes
Pear Walnut Goat - Dessert Pizza
1 - 2 Bosc Pears
4 - 8 oz chopped walnuts
4 - 8 oz goat cheese
4 - 8 oz mozzarella cheese
4 oz fig jam (or other fruit jam)
Olive Oil - for crust
Garlic Salt - for crust