Posts: 20,453
Threads: 1
Joined: Nov 2007
Jean, forgive me....here it is....(Please look at the notes about the "pillows" of cheese at the end.....very important.) This is the BEST pizza dough! I MUST make pizza this weekend!
* Exported from MasterCook *
Jean's Pizza Dough
Recipe By :Jean
Serving Size : 0 Preparation Time :0:00
Categories : Baked Goods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water -- plus 3 tablespoons
2 teaspoons olive oil
2 3/4 cups bread flour -- (13.5 oz)
1/4 cup whole wheat flour -- (1.1 oz.)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup Nonfat Dry Milk Powder -- (.7 oz.)
2 teaspoons sugar
1 1/2 teaspoons salt
2 teaspoons Active dry yeast
Using a Mixer: Put everything in the big bowl of a kitchen-aid, mix it for 5 to 7 minutes, let it rise right in the bowl, then punch it down, it's ready to use or cover it with plastic and use the next day.
For individual pizzas - divide dough into quarters or thirds. Either freeze, refrigerate till needed, or top immediately with toppings of your choice.
If frozen, let the dough thaw in an oiled plastic bag in the refrigerator overnight.
Oven: Once you have your toppings on the dough, bake at 450° for ~15 min., or till crust is golden.
Grill: Medium to medium high heat - grill for 4 min.; remove from grill and turn grilled side up - you'll want the uncooked side down. Top with toppings; place back on grill for 6 min. more, with the lid closed, rotating if necessary.
Source:
"From Cuisine at Home Forum"
S(Internet Address):
"http://www.forums.cuisineathome.com/ubbthreads/showflat.php?Cat=0&Board=1&Number=48544&Searchpage=1&Main=48542&Words=pizza+dough+cjs&topic=&Search=true#Post48544"
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For variation: Add to dough: 1 Tsp. Each Dried Oregano & Basil (DO THIS!)
"Cubed soft cheese on pizza is far superior to grated mixtures as cubes produce pillows of melted cheese of varying flavours so each bite is just a little different. Hard cheese such as Parm, Romano and Asiago are best if freshly grated into long thin strips."
Jean's notes:
'Za Cheese (DO THIS!)
So, I now have in my freezer large plastic bags of mixed cubed cheeses -
1 lb. Mozz
1 lb. provolone
1 lb. sharp cheddar
and one of 'grated long thin strips' of -
12 oz. Parmigiano-Reggiano
12 oz. Asiago
I used this combination on a pizza last night and it's a wonderful way to add the cheese. I've been grating/shredding the cheeses all my pizza making days - but, no more!
Posts: 14
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Joined: Jan 2009
Thank you so much, I'll try it this weekend.
Housewife, raising 5 kids and 1 husband :-)