Emily's Pizza Dough Recipe

This week's pizza dough recipe came courtesy of Emily. Jacob and I both enjoyed it and I am thinking it will be our go to pizza dough recipe, however, Jacob wanted to try a couple of recipes again before making this momentous decision.

Meat and fresh herbs and Buffalo Chicken

Some things I did this time:

• The author notes that "00" flour gives the lightest and crispiest crusts, bread flour is a little less, all purpose flour gives the chewiest. I used entirely all purpose flour. 
• The author also notes a range of active yeast to use, 1 tsp to 2 1/4 tsp. 1 tsp for thing crusts and 2 1/4 tsp for thick crusts. I did 1 1/4 tsp this time and it seemed like a good amount. 
• It calls for 1 1/2 cup of water, which was way too much. I only added 1 1/4 cup and then had to add more flour to compensate.
• I heated up the oven and then turned it off for both rises. I gauged the temperature by hand. The first rise was perfect, but the second one I think went a little too overboard. Ultimately, the dough fell a little bit after it was cooked. Emily thought it had to do with not using King Arthur Flour since it has a higher protein content. I thought it had to do with the over rise on the second rise. Next time I should change one of these variables and see. 
• I also didn't brush the dough with olive oil. 
• I tried to do a Buffalo chicken by spreading cream cheese and then doing the garlic and butter/oil on top of it. Jacob didn't love that and it did taste a lot like cream chese. That wasn't ideal but Emily told me she has mixed in cream cheese after she's cooked the chicken in Frank and then mixes in the garlic, butter/oil, and cream cheese. 

Pizza Dough Recipe

Makes: Two 13 inch pizzas

Time: 2ish hours

Ingredients:

     3 1/2 cups flour plus more for dusting and prepping dough ball

     1 - 2 1/4 tsps. active dry yeast 

     1 tsp white sugar

     2 tsps salt

     1 1/4 cup hot water (120 degrees Fahrenheit is ideal)

     2 thsps. olive oil

Steps:

1. If you have a stand mixer, use the wire whisk attachment to thoroughly mix the dry ingredients. Otherwise, use a hand whisk to mix them thoroughly. 
2. Change to the bread hook attachment on the stand mixer, and turn it on low speed. If you're going to knead by hand, flex your muscles and get ready for some work. 
3. Very gradually add the olive oil and then the hot water. By hand, pour slowly with one hand and begin mixing gently with the other. 
4. As soon as the ingredients are thoroughly mixed, turn the mixer speed on medium for about 5-7 minutes. By hand, fold and vigorously massage the dough for 5 - 7 minutes. 
5. If the dough is sticky, as evidenced by dough sticking to the sides of the bowl, then add flour, a little at a time, until the sides com clean. If the dough is too dry, the mixer will work hard, jump around on the counter, and try to throw the dough out the top. If you're mixing by hand, the dough will feel coarse and not very pliable. Add hot water, a little at a time, until the dough relaxes. 
6. Next, form the dough into a round ball. Put about 2 teaspoons of olive oil into the bottom of a non-conductive bowl (glass or stainless steel) and roll the dough ball to cover it with the oil. Cover the bowl tightly with plastic wrap and put in a warm place (80 degrees Fahrenheit) for about an hour until it doubles in size. 
7. If you prefer a more sourdough flavor for your pizza crust, proof at a higher temperature (90 degrees Fahrenheit). Do not proof at higher temperatures than this, as the yeast is basically dead at 95 degrees Fahrenheit. 
8. Then, spread a light coating of flour on a work surface and place the dough ball on it. Cut the ball in half and punch down lightly. Reform each piece of dough into a round ball and roll in flour until dry and dusty. 
9. Place the dough balls on a cookie sheet and cover them loosely with a clean towel. Put them back in a warm place (80-90 degrees Fahrenheit) for half an hour. 
10. You can freeze the dough for several weeks. 
11. To prepare the crust, place on a lightly floured surface. Gently stretch the dough in all directions, forming a flat circle. If the dough springs back, just wait a few minutes If you've mastered dough twirling, congratulations - you know what to do. If not, you can use a rolling pin to flatten the dough and form it into a circle. Lightly flour both sides of the crust and brush excess from the top. 
12. Lightly brush the top of the crust with about one tablespoon of olive oil before building your pizza. 

EAT