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11/12/2011 National Pizza With Everything (Except Anchovies) Day Pizza with Everything Day (Except Anchovies) Dough

Source of Recipe

Garden County Cooking


Recipe Introduction

works...everything except anchovies! Pizza has been part of the European diet since the Stone Age when it was baked beneath the stones of the fire. Though it was first created by the Greeks, it was the Italians who truly made it famous. Italian pizza chefs often season their flat bread pizzas with a variety of different toppings. National Pizza With Everything (Except Anchovies) Day celebrates all of the different toppings you can put on your pizza to suit your own tastes and preferences. And though having fish on pizza isn't the worst thing in the world, the strong salty flavor of anchovies masks all of the other delicious toppings on your pizza. So order your pizza today with all your favorite toppings, but keep it anchovy-free!

List of Ingredients

HOME COOKIN’ 11/12/2011 National Pizza With Everything (Except Anchovies) Day Pizza with Everything Day (Except Anchovies) Dough


Today is the official day to order your pizza with the

Pizza with Everything Day (Except Anchovies) Dough


PIZZA DOUGH
4 cups unbleached white flour
¾ teaspoons of yeast
2 ½ teaspoons of kosher or fine sea salt
1 ¼ - 1 ½ cups of water
2 cups of sponge/polish (recipe below)
Sponge

2 cups of unbleached white flour
2 cups water
¼ tsp yeast


Recipe



1. Place sponge in a large mixing bowl; add flour, yeast, and salt. Add water (start with a smaller amount and add as needed) and mix until dry ingredients are incorporated.

2. Turn out onto a lightly floured surface and begin kneading until a developed dough forms. About 10 minutes.

3. Place dough in a clean oiled bowl, cover, and let rise until doubled in a warm area of your kitchen for about 2 hours.

4. Punch down dough, empty onto workspace, and fold over and punch down again. Place back in bowl, cover, and let rise one more hour.

5. Divide dough into ideal size for your gathering:
a. 6oz pizzas, divide into 8 pieces
b. 12oz pizzas, divide into 4 pieces
c. 1lb foccacia or deep dish pizza, divide into 3 pieces

6. Mound the dough into balls. Place on floured baking sheets, cover with plastic, and refrigerate 2 hours or overnight. To freeze, dust the dough balls with flour (this will help them not stick) and wrap in plastic. To thaw, let sit in the refrigerator overnight.

7. When prepared to make pizza, bring dough to room temperature. If dough is cold, large bubbles will form while in the oven and you may lose pizza toppings in your oven. To thaw, place in refrigerator overnight for best results.

Sponge

1. In a large container with a secure lid, combine flour, water, and yeast. With whisk or fork, mix until well blended. Cover and set in a cool dark area. Bubbles will begin to appear after several hours. This is the fermentation process. At this point, usually 4 hours, you may refrigerate if you are not planning on using until the next day.
• I start my sponge before I go to bed. It is ready for me to use the next morning. In warmer climates, you may chose to refrigerate has this mixture will begin to ferment quickly. I made a container of sponge while living on the island of Kauai for a week. Before going to bed, I immediately placed the container in the refrigerator and the next morning the sponge was pushing the top off of the container. Heat and humidity make this mixture react rather quickly.