You'd think working at a pizza store right now that I'd be tired of pizza. Not so much. I've been meaning to make my own dough for a while now, but because I don't have my mixer these days (I'm spoiled), I just haven't gotten around to it. I'm glad I finally decided to.
Pizza Dough By Hand
from emeril lagasse
1 package active dry yeast
1 cup warm water (110 degrees F.)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil
In a large bowl, combine yeast with water, olive oil, salt and stir well to proof.
After 5 minutes, add half of the flour and mix well to thoroughly
incorporate. Add all remaining flour except 1/2 cup and mix well with
your hands. Transfer dough to a lightly floured work surface and knead
dough for at least 5 and up to 7 minutes, adding enough additional
flour as necessary to form a smooth and elastic dough. Dough should not
be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn
to coat with oil. Cover with a damp towel and let rise in a warm place
until doubled in size, usually at least 1 hour.
Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into
balls. Place on a lightly oiled baking
sheet and cover with a damp towel. Let rest for 15 minutes, then
transfer to a lightly floured surface, shape as desired and roll out to a
thickness of 1/4-inch. Transfer dough to a pizza peel
and top with toppings of choice. Transfer to the preheated pizza stone
and bake until crispy and golden brown, usually 12 to 18 minutes
(depending on the toppings). Remove from the oven with a metal peel or
spatula and serve immediately.
What I topped this pizza with was garlic and olive oil as the base, tomatoes, red onions, basil, mozzarella cheese and a bit of italian seasoning.
It was delicious. Even Josh who isn't a big fan of tomatoes approved.
