Pizza crust, finally
We made this crust when we were in PA visiting my sister. It's from Peter Reinhart's American Pie book.
Throw everything in the stand mixer bowl and let it go. It was that easy. When we tried it Sunday night though, it took a little more work to get it mixed up and looking good. I had saved this link from Serious Eats and read through it when the dough was too dry after mixing. I remembered from the book there were tips on what to do but I hadn't looked at them, we hadn't needed them. Thanks goodness for over research. To get the right consistency we had to add a bunch (1/4 c. total) more water to knead into the dough. Roll out and bake on a pizza stone at 450* or until done. It works better if you cook one pizza at a time. A note for high altitude bakers, high altitude flour is thirsty flour, just watch it and be ready to make adjustments.
5 c. or 22.5 oz (1 lbs 6.5 oz) bread flour
3 tbs sugar or honey
3 1/2 tsp kosher salt
2 tsp instant yeast
1/4 c. olive oil
1 c. milk
3/4 c. room temp water
Put everything in the stand mixer bowl.
Mix on low for 4 mins or it forms a coarse ball.
Let rest for 5 mins.
Mix again on medium low for 2 mins or until the dough clears the sides of the bowl and sticks just a little to the bottom.
If it's too dry add 1 tbs water at a time. Too sticky to form a ball, add flour by the tbs.
The dough should pass the windowpane test at this point.
Divide the dough into 3 pieces, round into balls and place in oiled bowls.
Let the dough sit at room temp for 15 mins and then cover and refrigerate overnight or freeze for up to 3 months.
If stored in the freezer, thaw overnight.
Take the dough out of the fridge 2 hours before you want to use them.
Pizza number three was pepperoni for Mr. PB&C. Pizza one was cheese and a little bit of green pepper. Pizza two was artichokes, pepper and goat cheese.
*Edited 3/6/2012
I made this recipe Saturday morning and we baked it Monday night. I didn't think I added too much more water but I wanted to experiment with hydration and long cold ferment times. The dough was hydrated all right, it was super sticky. We also upped the temperature to 500 and total baking time was about 10-12 minutes. The crust was excellent in taste. We forgot to make three dough balls so the pizzas were a little too big, the crust too thick and the middle too thin. Next time, divide into three balls and bump up the temperature a little more, maybe 550.
*Edit again spring 2012
We've been experimenting with a long slow rise in the fridge before baking, up to 2 1/2 days. We got the idea after reading through all the posts on Serious Eats, the My Pie Monday section. The trick to really great looking lofty crusts are all high hydration, long slow rise cooked at wicked high temps. I think the highest we've gotten is 550, they only take 8-9 minute. We really like the results of the long slow rise and have modified our procedure to match. Same recipe, just do it several days in advance.
Throw everything in the stand mixer bowl and let it go. It was that easy. When we tried it Sunday night though, it took a little more work to get it mixed up and looking good. I had saved this link from Serious Eats and read through it when the dough was too dry after mixing. I remembered from the book there were tips on what to do but I hadn't looked at them, we hadn't needed them. Thanks goodness for over research. To get the right consistency we had to add a bunch (1/4 c. total) more water to knead into the dough. Roll out and bake on a pizza stone at 450* or until done. It works better if you cook one pizza at a time. A note for high altitude bakers, high altitude flour is thirsty flour, just watch it and be ready to make adjustments.
5 c. or 22.5 oz (1 lbs 6.5 oz) bread flour
3 tbs sugar or honey
3 1/2 tsp kosher salt
2 tsp instant yeast
1/4 c. olive oil
1 c. milk
3/4 c. room temp water
Put everything in the stand mixer bowl.
Mix on low for 4 mins or it forms a coarse ball.
Let rest for 5 mins.
Mix again on medium low for 2 mins or until the dough clears the sides of the bowl and sticks just a little to the bottom.
If it's too dry add 1 tbs water at a time. Too sticky to form a ball, add flour by the tbs.
The dough should pass the windowpane test at this point.
Divide the dough into 3 pieces, round into balls and place in oiled bowls.
Let the dough sit at room temp for 15 mins and then cover and refrigerate overnight or freeze for up to 3 months.
If stored in the freezer, thaw overnight.
Take the dough out of the fridge 2 hours before you want to use them.
Pizza number three was pepperoni for Mr. PB&C. Pizza one was cheese and a little bit of green pepper. Pizza two was artichokes, pepper and goat cheese.
*Edited 3/6/2012
I made this recipe Saturday morning and we baked it Monday night. I didn't think I added too much more water but I wanted to experiment with hydration and long cold ferment times. The dough was hydrated all right, it was super sticky. We also upped the temperature to 500 and total baking time was about 10-12 minutes. The crust was excellent in taste. We forgot to make three dough balls so the pizzas were a little too big, the crust too thick and the middle too thin. Next time, divide into three balls and bump up the temperature a little more, maybe 550.
*Edit again spring 2012
We've been experimenting with a long slow rise in the fridge before baking, up to 2 1/2 days. We got the idea after reading through all the posts on Serious Eats, the My Pie Monday section. The trick to really great looking lofty crusts are all high hydration, long slow rise cooked at wicked high temps. I think the highest we've gotten is 550, they only take 8-9 minute. We really like the results of the long slow rise and have modified our procedure to match. Same recipe, just do it several days in advance.
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