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Joined: Jan 2006
O.K. Maryann, now's the time to get your new scale out. It's great for putting together your dry ingredients for pizza dough.
Here's my recipe for it and I finally wrote down the weights 'cause I don't make pizza often enuf to remember them!
* Exported from MasterCook *
JEAN'S PIZZA DOUGH
Recipe By :'perfected' this in the 80s - best so far!
1 c. +3 T. water
2 tsps EVO
2 3/4 c. (13.5 oz) bread flour
1/4 c. (1.1 oz.) whole wheat flour
1 tsp each: garlic & onion powders
1/4 c. (.7 oz.) dry milk powder
2 tsps sugar
1 1/2 tsps salt
2 tsps Active dry yeast
Fill bread machine in the order that your model recommends.
Set machine to 'dough'; take out at end of process & spread on a Pam-sprayed pizza pan which has been sprinkle w/corn meal.
For individual pizzas - divide dough into 1/4s. (I divide the dough in 1/4s for using on the grill also. makes a great size to work with)
Either freeze, refrigerate till needed, or top immediately w/toppings of your choice.
Oven: Bake at 450° for ~15 min., or till crust is golden.
BBQ: Put the 'unadorned' (but rub oil on both sides) pizza round on the grill (no pan, just on the grill) grill for approx. 4 min. rotate after 2 minutes; remove from grill, take to kitchen and turn grill side up. Top w/toppings; place back on grill for ~6 min. more, rotating after ~3 min. Close the grill lid while cooking.
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NOTES : Don't load the pizza up w/too much - less is better on a pizza - but, lots of cheese.
Let me know if I didn't explain something correctly -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com