{"id":881,"date":"2021-05-25T02:26:03","date_gmt":"2021-05-25T02:26:03","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=881"},"modified":"2021-05-26T21:14:40","modified_gmt":"2021-05-26T21:14:40","slug":"passionate-pizza-you-can-make-it-at-home","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=881","title":{"rendered":"PASSIONATE PIZZA … you can make it at home!"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

In another life we had a pizzeria in the city.\u00a0 We introduced artisan pizzas to Vancouver away back when.\u00a0\u00a0 Our pizzas\u00a0 won awards,\u00a0 but they\u00a0 did more;\u00a0 they participated in romance (an engagement ring nestled in a bed of basil says I love you),\u00a0 fed a political campaign,\u00a0 nourished actors and rock bands, and became more than just a pizza in a box to our customers.\u00a0 It was pizza made with passion,\u00a0 pizza both tender and crisp with broad shoulders and bold flavours.<\/p>\n

If you have a pizza stone you can bake amazing pies, and say good-bye to cardboard crusts and oily cheese.<\/p>\n

You must start with a good crust.\u00a0 Make your dough very slack,\u00a0 dough that sticks to your hands.\u00a0\u00a0 Have a light hand with your toppings, just a few.\u00a0 Buy good quality cheeses, season with salt and pepper.\u00a0 You’ll never order take-out pizza again.<\/p>\n

DO NO SUBSTITUTE ANYTHING in this recipe for dough.\u00a0 Especially do not\u00a0\u00a0\u00a0 substitute\u00a0 whole wheat flour for the all-purpose flour.\u00a0 If you only bake with whole wheat flour, just this once give over.\u00a0 You don’t make pizza everyday.<\/p>\n

ALL-PURPOSE PIZZA DOUGH (with some pizza-making suggestions)<\/strong><\/p>\n

MAKES TWO TWELVE PIZZAS<\/p>\n

This is a simple bread dough, which you can mix by hand or in a stand mixer.\u00a0\u00a0 Roll out small pizzas if you have trouble making the big ones.<\/p>\n

2 1\/2 tsp. active dry yeast (l packet)<\/p>\n

1 cup warm water (105\u00b0F to 115\u00b0F)<\/p>\n

1 tsp. honey<\/p>\n

1 tbsp. extra-virgin olive oil, plus additional for brushing the pizza crusts<\/p>\n

3 cups all-purpose flour in total.\u00a0 (put 2 1\/2 cups in bowl and set aside 1\/2 cup for kneading) NO SUBSTITUTION<\/p>\n

1 tsp. salt.<\/p>\n

In a bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water.\u00a0 Add the honey and stir together.\u00a0 Let sit for 3-4 minutes, or until the water is cloudy.\u00a0 Then stir in the olive oil.<\/p>\n

If you are using a stand mixer combine the flour and salt and add it to the yeast mixture all at once.\u00a0 Mix together using the paddle attachment, then change to the dough hook.\u00a0 Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook , about 5 minutes. Hold on to the machine if it bounces around.\u00a0 Turn out onto a clean work surface and knead by hand for 2-3 minutes longer.\u00a0 This is when you\u00a0 may add the 1\/2 cup dough you’ve set aside.\u00a0\u00a0 Remember it’s a very slack dough that makes a grand pizza crust.\u00a0 The dough should feel silky and smooth and elastic.\u00a0 When you press it with your finger it should slowly spring back.<\/p>\n

If you are kneading the dough by hand mix together the yeast, honey water and olive oil as directed in a large bowl.\u00a0 Combine the flour and salt.\u00a0 Fold the flour in a cup at a time using a large wooden spoon.\u00a0 As soon as you can scrape the dough out in one piece, scrape it only a lightly floured work surface and knead it for ten minutes, adding flour as necessary.<\/p>\n

Put the dough into a lightly oiled bowl, rounded size down first, then rounded side up.\u00a0 Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for at least 30 minutes, but I think the dough is better for a least a 1 hour rise.<\/p>\n

You can make pizza dough ahead and let it rise in a covered bowl in the refrigerator.\u00a0 Just punch it down and knead it a few times when you’re ready to roll it out.<\/p>\n

Divide the dough into two to four equal balls,\u00a0\u00a0 and shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times.\u00a0 Then, on a smooth, unfloured surface, roll the ball around under your palm until it feels smooth and firm, about 1 minute.\u00a0 Put the balls on\u00a0 a tray and cover with a damp towel, and leave them to rest for at least 30 minutes.\u00a0 At this point, the dough balls can be covered with plastic wrap and refrigerated for l to 2 days.\u00a0 You will need to punch them down again when you are ready to roll out the pizzas.<\/p>\n

Place a pizza stone in the centre of the oven and preheat the oven to 500\u00b0F.\u00a0\u00a0 Do this at least an hour before you bake the pizza.<\/p>\n

Form your pizza, either\u00a0 by spreading the dough with the heel of your hand, or using a rolling-pin to get an even circle.\u00a0 Form a slightly thicker raised rim around the edge of the circle.\u00a0 Brush everything with a little olive oil.\u00a0 You can transfer the pizza to a lightly oiled pizza pan, or you can bake it directly on the stone.<\/p>\n

Now get creative .\u00a0 Spread the dough a little marinara sauce or pesto sauce, \u00a0 or simply top with a mozzarella cheese.\u00a0 Add a couple of toppings, sprinkle with a little fresh or dried herbs.\u00a0 Now dust a pizza paddle with semolina or cornmeal and slip it under the pizza. Slide the pizza onto the baking stone or into the pizza pan.\u00a0\u00a0\u00a0 You can place the pizza pan on the stone-the heat from the stone will help it achieve a crisp crust.\u00a0 Bake until the cheese topping is bubbling and the right of the crust is a deep golden brown, about 8 minutes.<\/p>\n

Using the pizza paddle to slide the pizza out of the oven and onto a cutting\u00a0 board.\u00a0 Use a pizza cutter or a sharp knife to cut the pizza into slices and serve immediately.\u00a0 Enjoy.<\/p>\n

PIZZA TOPPINGS:<\/p>\n

Two of our favorite pizzas have the following toppings.<\/p>\n

#l\u00a0 home-made tomato sauce,\u00a0 mozzarella cheese, Parmesan cheese,\u00a0 baked then topped with prosciutto and arugula and generous grinds of black pepper.<\/p>\n

#2 mozzarella cheese, Parmesan cheese, blue cheese, caramelized onions with fresh thyme and pitted Greek olives.<\/p>\n

\t\n
PASSIONATE PIZZA … you can make it at home!<\/div>\n
<\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: