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Homemade Pizza




Source of Recipe


WKRG
Homemade Pizza



1 Cup Lukewarm Water
1/2 Package active dry yeast
1/4 Tsp Sea Salt
2.5 Cups King Arthur Bread Flour(measured with a level scoop)


Several drops of olive oil

Toppings:

8 Farmers Market pear shaped tomatoes

5 oz fresh Mozzarella

Freshly grated Reggiano Parmesan

Fresh Basil

Equipment:

2 - 32 ounce Tupperware or other round plastic container

Stand mixer with dough hook

Pizza piel

Pizza stone

Cheese grater

Pizza pan

Pizza Cutter(or very large knife)



Advance notes about this recipe:

What follows is an attempt to bring as close to restaurant quality pizza to the home as possible. It is a simplified version of a very complex process. The result is a very delicate dough that can act very tempermental. The good news is that it can be stretched by hand. Instead of using a rolling pin. I would recommend making a double recipe the first time in case of mistakes. If the dough breaks, it can be re-formed into a ball, but will not stretch on its own. A rolling pin will be needed. After some practice the process will become familiar and more easy.

When flour is mixed with water, it will form strands of gluten that will give the dough the ability to stretch. I tried this recipe with a very average all purpose flour, and achieved bad results. This is one ingredient where the brand is important.

To Start:

Dissolve yeast in water and add flour let ingredients mix, until most of the flour is integrated in the water (leaving some dry flour on the sides of the bowl). Let ingredients sit for 40 minutes.

Add salt.

Incorporate the rest of the flour with a spatula and mix on the less than 1/3 power for 20 Minutes. Dough will still look very wet. Empty onto a floured surface, divide, and roll into two balls(incorporating as little flour as possible). Place and seal in very lightly oiled plastic container. Let rise for 30 minutes, and refrigerate until 1 hour before use. Temperatures in different kitchens vary, and if dough begins to increase in size by even 1/2 place it in the fridge before the 30 minutes expires. This will retard the rise.

Place pizza stone on a rack 1/3 from the oven bottom. Heat oven to 550 degrees for at least one hour to ensure stone is thoroughly heated.

Empty plastic container onto a lightly floured surface. It is best to use a little force when doing this. Flip ball of dough to thoroughly coat in flour. Place on piel, and gently stretch by hand into a 12" circle. If the dough has a lot of bubbles, be prepared to encounter some thin spots. It is a good idea to pinch these areas together. Shake the piel to ensure that the dough slides easily before applying toppings.

Add tomatoes mozzarella, basil, and grate some parmesan on top.

Hold piel trying to keep it at a horizontal angle, and use forward momentum to place pizza on the stone. Turn off the bake cycle, and turn the oven on high broil. This will give direct heat to the pie. The pizza should cook very quickly, and should be pulled out by the piel when golden brown.

Place on pan or serving platter, and slice.