Bready or Not: King Arthur Flour's Pizza Dough
Last week I posted the recipe for the roast. Today we make the pizza dough, using my new favorite pizza dough recipe from King Arthur Flour, and finish up using the rest of Pioneer Woman Ree Drummond's suggestions for carnitas pizza.
Remember the 24-hour artisan bread from a while back? This dough is similar. Mix it and let it sit for hours or days, but in this case you keep it in the fridge.
This dough is also mixed with semolina (or you can buy King Arthur's Flour's pizza dough flour). It adds a wonderfully light texture. However, that texture also comes from how it is cooked. I heated my stoneware in the oven for 30 minutes while my dough was shaped and waiting on parchment paper. When it was time to bake, I set the parchment and pizza right on the super-hot stones. This creates a crust that's remarkably like a pizza restaurant--soft and chewy and awesome.
Pizza Dough
Recipe from King Arthur Flour.
Ingredients
1 3/4 all-purpose flour
1 1/4 cups semolina flour
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons to 1 1/4 cups lukewarm water
Directions
1) To make with a mixer: Beat all of the ingredients at high speed of your electric mixer, using the beater blade, for 2 minutes. Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft.
By bread machine: Use the dough cycle.
By hand: Mix the ingredients, then let the dough rest, covered, for about 30 minutes; this will give the flour a chance to absorb the water, which will make kneading easier.
2) Allow the dough to rise, lightly covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.
3) Divide the dough in half. (Or for thick, Sicilian-style pizza, leave the dough in one piece, and press it into a rimmed half-sheet pan (18" x 13").)
4) Put down pieces of parchment paper for each pizza and work the dough on there. Gently stretch each piece into a round. For thin-crust pizza, make a 12" round or oval. For thick-crust, make a 9" round.
5) Cover the dough with plastic wrap, and let it rest while you heat your oven to 450°F; place your stoneware or aluminum sheet in the oven to heat up. For thickest crust, let your pizza rest/rise for 60 minutes before baking.
6) Baking: After about 30 minutes, use the parchment paper to transfer the pizzas to your hot stone/sheet. Be careful!
7) Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven.
8) Top the pizza with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.
Now, to return to the carnitas fixings from last week. After cooking the meat in the crock pot all day, I shredded the carnitas with two forks.
On the pizza dough, I used Mexican green sauce in a thin layer. Atop that I added mozzarella, sautéed green and red bell peppers, green onions, and loads of meat.
Can you say OM NOM NOM?
Remember the 24-hour artisan bread from a while back? This dough is similar. Mix it and let it sit for hours or days, but in this case you keep it in the fridge.
This dough is also mixed with semolina (or you can buy King Arthur's Flour's pizza dough flour). It adds a wonderfully light texture. However, that texture also comes from how it is cooked. I heated my stoneware in the oven for 30 minutes while my dough was shaped and waiting on parchment paper. When it was time to bake, I set the parchment and pizza right on the super-hot stones. This creates a crust that's remarkably like a pizza restaurant--soft and chewy and awesome.
Pizza Dough
Recipe from King Arthur Flour.
Ingredients
1 3/4 all-purpose flour
1 1/4 cups semolina flour
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons to 1 1/4 cups lukewarm water
Directions
1) To make with a mixer: Beat all of the ingredients at high speed of your electric mixer, using the beater blade, for 2 minutes. Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft.
By bread machine: Use the dough cycle.
By hand: Mix the ingredients, then let the dough rest, covered, for about 30 minutes; this will give the flour a chance to absorb the water, which will make kneading easier.
2) Allow the dough to rise, lightly covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.
3) Divide the dough in half. (Or for thick, Sicilian-style pizza, leave the dough in one piece, and press it into a rimmed half-sheet pan (18" x 13").)
4) Put down pieces of parchment paper for each pizza and work the dough on there. Gently stretch each piece into a round. For thin-crust pizza, make a 12" round or oval. For thick-crust, make a 9" round.
5) Cover the dough with plastic wrap, and let it rest while you heat your oven to 450°F; place your stoneware or aluminum sheet in the oven to heat up. For thickest crust, let your pizza rest/rise for 60 minutes before baking.
6) Baking: After about 30 minutes, use the parchment paper to transfer the pizzas to your hot stone/sheet. Be careful!
7) Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven.
8) Top the pizza with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.
Now, to return to the carnitas fixings from last week. After cooking the meat in the crock pot all day, I shredded the carnitas with two forks.
On the pizza dough, I used Mexican green sauce in a thin layer. Atop that I added mozzarella, sautéed green and red bell peppers, green onions, and loads of meat.
Can you say OM NOM NOM?
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