Monday, February 23, 2009
Making pizza at home isn't especially difficult, it just takes a some advanced thought. To make a few pies on Sunday, you'll need to start the day before
SATURDAY AFTERNOON, start the dough
Sprinkle 1/4 teaspoon dry yeast over 1 1/4 cups water and a pinch of sugar. Let stand until creamy. If the yeast doesn't become active, throw away and start again with fresh yeast.
In the meantime, in the bowl of your food processor, mix 4 cups flour ("OO" flour if you can find it, otherwise all-purpose is fine) and 2 teaspoons salt. Drizzle in 2 Tablespoons olive oil and yeast mixture.
Run mixer until the dough comes together.
Turn out onto a lightly floured board and knead until dough is silky.
Roll dough into a ball, transfer to an oiled bowl, cover with plastic wrap and throw in the fridge overnight.
Punch dough down, re-cover and put back in the fridge for 4 to 24 hours.
A FEW HOURS BEFORE YOU WANT TO CHOW
Take dough out of the fridge, divide into 4 pieces and roll into balls. Loosely cover with a damp dishtowel and allow to rise for about two hours.
Crank your oven or grill (400-450° or so)
While it heats, assemble the pizza on pizza pan with the toppings of your choice. Bake until cheese is melted and the dough is crisp and brown on the bottom.
C's choice... pepperoni and sausage
J's choice... veggie veggie (pepper, onion, mushroom)