Wednesday, June 3, 2009

Homemade Fresh Pizza Dough

This basic pizza dough is wonderful; use it to make pizza, rolls, calzone, etc. It is really very quick and easy especially if you use a food processor. The slow rising overnight in the fridge contributes to the wonderful flavor. The aroma that the baking dough exudes is just to live for :)! Once you taste it, you may never want to go back to the purchased bread dough full of preservatives. The whole wheat flour increases both the taste and the nutrient content. According to the nutrition experts we should be eating at least half of our cereal/grains whole.

This is a fun science/cooking project for children. The dough is more fun than play dough since they can eat it after they are done playing with it!

Makes 4 pizzas.

Ingredients:

2 cups unbleached flour (+ more for dusting and kneading)
3 cups whole wheat flour
1/2 cup coarse cornmeal
2 packages (1/4 oz. each) Active Dry Yeast
4 tsp coarse salt
1/4 cup Extra virgin olive oil

Method:

Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups of cold water in a steady steam; process until dough just forms a ball.

Turn out dough onto a floured work surface. Knead until smooth and elastic, about 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator. If you are using the refrigerator method of rising, let the dough come to room temperature before proceeding, about 45 minutes.

Remove the dough from the bag and place on a lightly floured surface. Punch down to expel all air and knead briefly until smooth.

Divide dough into four equal portions; roll into balls, place on oiled baking sheets, and cover with a clean kitchen towel or plastic wrap until puffy, about 15 - 20 minutes.

Preheat oven to 450°F.

Using your hands shape each dough ball by gently flattening and pulling into 10-inch circles or other desired shapes. The dough will rise when baking so if you like a thin crust, start with a smaller quantity of dough and stretch/roll thin.

Top as desired; shredded Parmesan or mozzarella, sliced and drained tomatoes, onions, peppers, mushrooms, olives, etc are all great toppings.

Bake until crust is golden brown and toppings are hot; about 15 minutes.

4 comments:

FoodShoutOut said...

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Geetha said...

Thank you FoodShoutOut for your kind comment. I am glad to hear that you liked the recipes on this blog. Thank you for leaving a message.

salaams said...

Do you know I always wanted to learn a method n recipe for pizza dough.

Thank You Very Much.

Geetha said...

Salaams, Thank you for your comment; let me know how this works for you. Mangia,mangia!