Pizza Dough& Variations

* Exported from MasterCook *

PIZZA DOUGH & VARIATIONS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Italian
Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----STANDARD DOUGH-----
1 tb Granulated sugar
1 c Warm water, 110-115 deg F
1/4 oz (1 envelope) active dry
-yeast
3 1/4 c Bread, semolina, or unbleach
-all-purpose flour, or a
-combination
1 t Salt
1/4 c Olive oil, preferrably
-extra virgin
-----WHOLE WHEAT-----
1 tb Sugar or honey
1 1/4 c Warm water as above
1 Envelope yeast
1 1/4 c Unbleached all-purpose flour
2 c Whole-wheat flour
1 t Salt
1/4 c Olive oil as above, or
-vegetable oil
-----CORNMEAL-----
1 tb Sugar
1 c Warm water as above
1 Envelope yeast
2 1/4 c Unbleached all-purpose or
-semolina flour
1 c Yellow cornmeal or polenta
1 t Salt
1/4 c Olive oil or vegetable oil
-----NEW YORK-----
1 c Warm water as above
1 Envelope yeast
3 1/4 c Unbleached all-purpose flour
1/2 ts Salt

In a small bowl, dissolve the sugar or honey in warm
tap water that is 110-115 deg F. (When making the New
York Variation, omit the sugar and proceed as
follows). Sprinkle the yeast over the water and stir
gently until it dissolves, about 1 minute. Let stand
in a warm spot until a thin layer of foam covers the
surface, about 5 minutes. Discard mixture and start
over if bubbles have not formed within 5 minutes.

If making whole-wheat dough, combine the 2 flours in a
bowl and use as the flour in the directions that
follow.

If making the cornmeal dough, combine the flour and
cornmeal in a bowl and use the mixture as the flour in
the directions that follow.

To mix and knead the dough by hand: Combine 3 cups of
the flour with the salt in a large mixing bowl. Make a
well in the center of the flour and pour in the yeast
mixture and the oil, if using. Using a wooden spoon,
vigorously stir the flour into the well, beginning in
the center, and working toward the sides of the bowl,
until the flour is incorporated and the soft dough
just begins to hold together.

Turn the dough out onto a lightly floured surface.
Dust your hands with flour and knead the dough gently
in the following manner: press down on the dough with
the heels of your hands and push it away from you,
then partially fold it back over itself. Shift it a
quarter turn and repeat the procedure. While kneading,
very gradually add just enough of the remaining 1/4 c
flour until the dough is no longer sticky or tacky.
This should take about 5 minutes. As you work, use a
metal dough scraper to pry up any bits of dough that
stick to the work surface. Continue kneading until the
dough is smooth, elastic, and springy. Too much
kneading overdevelops the gluten in the flour and
results in a tough crust.

After mixing and kneading the dough, shape the dough
into a ball and place it in a well-oiled bowl, turning
to coat completely on all sides with oil. Cover the
bowl tightly with plastic wrap to prevent moisture
loss and set to rise in a draft-free warm place (75-85
deg F) until doubled in bulk, about 45 minutes for
quick rising yeast to 1 - 1.5 hours for regular yeast.

With your fist, punch down the dough as soon as it has
doubled in bulk to prevent overrising. Shape it into a
ball, pressing out all the air bubbles. If you are
using bread flour or semolina flour, turn the dough in
an oiled bowl to coat once more, cover again with
plastic wrap and refrigerate it until puffy, from 35
minutes to 1 hour. Omit this step if using all-purpose
flour.

If you cannot bake pizza withing 2 hours after rising,
punch the dough down again, turn it in an oiled bowl
to coat once more, cover the bowl tightly with plastic
wrap and refrigerate. The dough can be punched down a
total of 4 times and kept refrigerated up to 36 hours
before the yeast is exhausted and the dough unusable.
Let chilled dough come to room temperature before
proceeding.

Excerpted from the book, _Pizza_, by James McNair.
Chapter includes instructions on dough-making with a
food processor and professional mixing bowl.



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