Tuesday, December 8, 2009

Home Made Pizza Dough II (With Bread Flour)

I am sure that many a recipe owes its existence to the pure necessity of availability of ingredients as in the saying "Necessity is the mother of invention." I "invented" this pizza dough when I discovered that the only flour available was bread flour; I used it and was amazed with the results. With its high gluten content, the bread flour produces a wonderfully delicious crust.

This recipe produces dough ready for use quicker than the slow/cold-rising pizza dough. One still needs to plan ahead as it will require about 2 hours from mixing to baking. This dough will yield fabulous pizza as well as rolls too. Of course, if you wish, this recipe can be modified to make slow/cold-rising dough also; just follow the directions in my earlier post on Pizza Dough.

2 large thin-crust or 2 medium thick-crust pizzas. Each pizza contains (without any toppings) : 398 calories; 9.8 grams fat; 9.5 grams protein; 67 grams carbohydrates; 3.2 grams fiber.

Makes 16 rolls: Each roll contains: 95 Calories; 2.5 g fat; 2.4 g Protein; 16.7 g carbohydrates; 0.8 g fiber.


1 package (about 2 to 2 1/4 tsp) dry Yeast
1 Cup Warm (not hot) Water
2 1/4 cups Unbleached Bread Flour
2 tsp Sea Salt
1 Tbsp Extra Virgin Olive Oil
1 large resealable plastic bag (1 gallon size)


Combine flour, yeast, and salt in the container of a food processor. Add olive oil and pulse to mix.

Add the warm water (it should feel comfortably warm to your fingers, but not hot) in a stream through the opening provided with the motor running.

Pulse a few times until the dough just comes together in a ball.

Turn out onto a clean counter top or board lightly dusted with a bit of flour.

Knead for a couple of minutes; the dough should be soft, smooth, and elastic, but not sticky.

Shape the dough into a nice smooth log. Place in a lightly oiled resealable bag and seal tightly expelling all air.

Keep in a warm spot until doubled in size, about 1 hour. (I keep it in a large covered plastic container so it stays warm).

Remove the dough from bag, punch down and knead for a couple of minutes to expel all air. At this point you may refrigerate all or part of the dough for up to 6-8 hours; if so, allow the dough to come to room temperature when ready to proceed, about 45 minutes.

If you are using the dough right away, divide and form into two smooth balls.

Stretch or roll each ball into a 10 - 12 " circle for thick crust or into a 10 x 15" rectangle for thinner crust. Brush lightly with a little olive oil.

Cover and allow the dough to rest for 30 to 45 minutes or until puffy.

Top with your favorite toppings and bake at 450 F for about 20 minutes or the crust is golden and the toppings are done to your satisfaction.

Serve hot or warm. Buon Appetito!

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