Pizza Dough (Kopie)
makes two large pizzas, each serving 2-4 people
1 1/2 cups plain flour
1 cup whole wheat flour
1/2 cup cornmeal
2 1/4 tsp. instant yeast
2 Tbs. coarse sea salt or kosher salt (halve this if you’re using regular fine salt)
1 Tbs. packed brown sugar (optional)
2 Tbs. olive oil
approx. 1 1/4 cups warm water
1. Mix the flours, cornmeal, yeast, salt and sugar together in a big bowl. Drizzle in the olive oil, and add the first cup of water. Mix together with a spoon or dough whisk, or else just go right in with your hands. Mix and squish away until it comes together in a cohesive, workable ball; you will probably have to add an extra 1/4 cup to 1/2 cup of water. Turn out onto a floured surface and knead for a few minutes, until the dough is smooth but slightly tacky. Form into a ball, coat with a bit of olive oil, and place in a bowl. Cover the bowl with clingfilm and leave it somewhere warm for about an hour.
2. Once the dough has approximately doubled in size, punch it down and divide into two equal portions. Wrap one in clingfilm and place in your freezer for another day.
3. When you’re ready to make your pizza, take your ball of dough (defrosted and brought to room temperature, if previously frozen), and let prove under a tea towel for 15 minutes. Meanwhile, prepare your sauce and toppings, and preheat your oven. The rule for pizza is always turn your oven on full-blast, as hot as it will go. Professional pizza ovens reach temperatures that our commercial ones can only dream of, so don’t worry about it getting too hot!
4. Roll out your dough on the baking sheet with a rolling pin, a wine bottle, or else just just squish it out flat-ish with your fingers. Top with sauce, cheese and whatever toppings you like, and place in the preheated oven for 8-12 minutes. Baking time will depend on how hot your oven can get; you want the cheese to be bubbling deliciously, and the edges of the crust to be just golden brown. Take out, allow the cheese to set up (that means cool) for a few minutes, and enjoy.
http://www.kitchenist.com/cooking/bread/pizza-friday-dough/107#more-107
1 1/2 cups plain flour
1 cup whole wheat flour
1/2 cup cornmeal
2 1/4 tsp. instant yeast
2 Tbs. coarse sea salt or kosher salt (halve this if you’re using regular fine salt)
1 Tbs. packed brown sugar (optional)
2 Tbs. olive oil
approx. 1 1/4 cups warm water
1. Mix the flours, cornmeal, yeast, salt and sugar together in a big bowl. Drizzle in the olive oil, and add the first cup of water. Mix together with a spoon or dough whisk, or else just go right in with your hands. Mix and squish away until it comes together in a cohesive, workable ball; you will probably have to add an extra 1/4 cup to 1/2 cup of water. Turn out onto a floured surface and knead for a few minutes, until the dough is smooth but slightly tacky. Form into a ball, coat with a bit of olive oil, and place in a bowl. Cover the bowl with clingfilm and leave it somewhere warm for about an hour.
2. Once the dough has approximately doubled in size, punch it down and divide into two equal portions. Wrap one in clingfilm and place in your freezer for another day.
3. When you’re ready to make your pizza, take your ball of dough (defrosted and brought to room temperature, if previously frozen), and let prove under a tea towel for 15 minutes. Meanwhile, prepare your sauce and toppings, and preheat your oven. The rule for pizza is always turn your oven on full-blast, as hot as it will go. Professional pizza ovens reach temperatures that our commercial ones can only dream of, so don’t worry about it getting too hot!
4. Roll out your dough on the baking sheet with a rolling pin, a wine bottle, or else just just squish it out flat-ish with your fingers. Top with sauce, cheese and whatever toppings you like, and place in the preheated oven for 8-12 minutes. Baking time will depend on how hot your oven can get; you want the cheese to be bubbling deliciously, and the edges of the crust to be just golden brown. Take out, allow the cheese to set up (that means cool) for a few minutes, and enjoy.
http://www.kitchenist.com/cooking/bread/pizza-friday-dough/107#more-107
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