Simple Sourdough Pizza Crust
(enough for three 12" pizzas) (alexandracooks.com) What you need 375 g water 100 g sourdough starter, active and bubbly 10 g salt 500 g all-purpose or bread flour What to do Place the starter, salt, and water in a large bowl. Stir with a spatula to combine. Add the flour. Mix again until the flour is completely incorporated. Transfer to a straight-sided vessel. Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes. Let rest 30 minutes. Stretch and fold 4 times. Cover vessel with a tea towel or bowl cover and set aside to rise at room temperature) until the dough has roughly by 50% in volume) Portion and shape: Turn the dough out onto a work surface and shape into a rough ball, using as much flour as needed — the dough will be sticky. Using a bench scraper, divide the dough into 3 equal portions. Sprinkle portions with flour. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. Transfer each round of dough to a plastic quart container, cover, and store in fridge for at least 6 hours or up to 3 days. Make the pizzas: Pull out a round (or more) of dough from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Let sit untouched for about an hour. Set oven to 450F. Heat oven for at least 45 minutes. Shape the dough: Gently shape dough into a 10-inch (roughly) round handling it as minimally as possible. Transfer the dough round to the parchment-lined pan. Brush each crust with a little olive oil. Top and bake pizza until top is blistered, about 5-6 minutes |
The Easiest Pizza You'll Ever Make
(from King Arthur Four) This recipe makes a terrific "do-it-yourself-party." All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12" pizzas for a larger party, you can easily double it. Prep 15 mins Proofing 2 hours Bake 15 to 20 mins Yield up to four 12" pizzas What you need 2 cups (454g) lukewarm water (105 degrees) 1 tablespoon (12g) sugar 1 tablespoon (9g) active dry yeast or instant yeast, or 1 packet active dry yeast 1 tablespoon (18g) salt 2 tablespoons (25g) olive oil 5 1/2 to 6 cups (660g to 720g) King Arthur Unbleached All-Purpose Flour or 2 tablespoons (12g) Pizza Dough Flavor, optional What to do Dissolve the sugar, yeast, salt, and olive oil in the lukewarm water. Add the flour and Pizza Dough Flavor, starting with 5 1/2 cups flour and adding more as necessary to make a soft, smooth dough. Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it's smooth and elastic, about 7 to 10 minutes. Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours, whatever fits your schedule. Gently deflate the dough, and divide it into four pieces, for medium-crust pizza; or three pieces, for thicker crusts. Use a rolling pin to roll each piece, on a lightly greased surface, into a circle to fit a 12" pizza pan. Let the dough rest several times to relax it and make it more cooperative. If you prefer a more artisan look to your crust, with scattered random air pockets throughout, hand-stretch the dough to size. Again, letting it rest periodically makes the job easier. Place the rounds on pizza pans; on baking sheets; or, if you have a pizza stone in your oven, on parchment. Preheat your oven to 450°F. While it's heating, get out your toppings, which you've prepared ahead. Some possibilities include sliced pepperoni; sautéed mushrooms, onions, or peppers; cooked meats; olives; anchovies; and grated or shredded cheese. Brush each crust with a bit of olive oil; spread pizza or spaghetti sauce lightly over the surface, and let your guests add their favorite toppings. Sprinkle the top with grated cheese. Bake the pizzas for 15 to 20 minutes, until they're golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizzas from the oven. Immediately transfer pizzas to a cooling rack, so their bottoms don't get soggy. After about 10 minutes (to allow the toppings to set), slice and serve; a pair of scissors is a great cutting tool. |
Bubble Pizza
One of Grandma Persons' Favorites 1 1/2 lb ground beef 15 oz pizza sauce 16.3 oz grand size tube of refrigerator biscuits 6 oz shredded mozzarella cheese 6 oz shredded cheddar cheese Brown and drain beef. Stir in pizza sauce. Quarter each biscuits and place them in a greases 9x13 cake pan. Top with beef mixture. Bake uncovered @350 20-25 minutes. Sprinkle with cheese and Bake 5-10 minutes more until cheese is melted. Let stand 5 minutes before serving. |
Basil Tomato Tart
1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust) 1-1/2 cups shredded mozzarella cheese (6 ounces) 5 Roma tomatoes or 4 medium tomatoes 1 cup loosely packed fresh basil leaves 2-4 cloves garlic 1/2 cup mayonnaise 1/4 cup grated Parmesan cheese 1/8 teaspoon ground white pepper Unfold piecrust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Line shell with double-thickness of foil. Bake in 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or till set and dry. Remove from oven. Reduce temperature to 375 degree F. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack. Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process till coarsely chopped. Sprinkle over tomatoes In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top. Bake in a 375 degree F. oven for 35 to 40 minutes or till top is golden and bubbly. Serve warm. If desired, garnish with basil leaves. Make-ahead tips: Prebake pastry crust; cover and let stand at room temperature for up to 2 hours. Slice and drain tomatoes; let stand at room temperature for up to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2 hours. |
Buffalo Chicken Pizza
Serve with celery and blue cheese dip 1 Pizza Crust Tube 13.8oz or ready made Boboli crust 1/2 cup blue cheese dressing 1/2 cup chicken wing sauce 2-3 boneless chicken breasts 8 oz shredded mozzarella cheese 3 Tablespoons crumbled Blue Cheese (optional) Cook chicken (bake, boil or microwave) until done. Cut into small prices or shred. Unroll dough on greased 11x17 cookie sheet. Press to cover bottom. Bake at 400 degrees for 8 minutes. Remove from oven. Mix 1/2 blue cheese dressing and 1/4 cup chicken wing sauce. Spread on crust. Toss chicken with 1/4 cup chicken wing sauce. Spread chicken on top of pizza. Sprinkle mozzarella cheese over top. Sprinkle with blue cheese if desired. Bake at 400 degrees for 10 minutes. |