Dominick's Basic Pizza Dough
photo by Karen=^..^=
- Ready In:
- 2hrs 15mins
- Ingredients:
- 6
- Yields:
-
1 14" pie
ingredients
- 2 cups high gluten flour
- 1⁄2 teaspoon salt
- 4 teaspoons sugar
- 3⁄4 cup warm water (about 105 degrees F.)
- 1 teaspoon active dry yeast
- 1 teaspoon olive oil
directions
- Place the warm water, salt, sugar. yeast and olive oil in a bowl and mix well.
- Add flour and begin kneading immediately, using a mixing machine or by hand (I use my Kitchenaid with the dough hook).
- Dough has proper moisture content when it is sticky to the touch but does not stick to your hand--add extra water or flour to achieve this.
- After kneading about 15 minutes by hand or a few minutes in the mixer, form the dough into a ball and let it rise, covered or in a large plastic freezer bag about two hours at room temperature.
- Gently deflate and refrigerate up to 24 hours before freezing or baking (the longer you chill the dough, the chewier the crust--I like it chilled only briefly).
- Your dough is now ready to be used in your favorite way.
- I roll mine out very thin and bake at the highest temperature the oven will allow.
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Reviews
-
This is like a pizza cracker. This is like if you want to make freezer pizza at home. I grew up next door to a dominicks (literally) and this aint it. You need more oil to get that floppy chewy leather crust. Try this instead its closer but still not there: 3 cups flour 2 tsp sugar 1/2 instant yeast 1 & 1/3 water 1 tablespoon oil 1 & 1/2 salt Makes 2 pies
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This is the pizza dough recipe that I have been searching for, for eons!!! The thing I hate about most home or store bought pizza doughs ( or even most delivered, for that matter) is that they are either crispy like a cracker, ugh, or taste more like bread dough, ugh again. This is perfect!!!! Chewy! Yummy! The only problem now is I need a professional brick 1000 degree temp pizza oven!!!!!
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This dough is fabulous! I used Pillsbury High Gluten Flour that I got from my local pizza parlor. I doubled the recipe and made one basic pizza (with Recipe #60997) and also Recipe #82877. One thing to be VERY careful about is your oven temp, type of pan and level of your racks. I stupidly put my oven on 525*, a temp I've never even gotten near before and then put the pizza on the next to the lowest oven rack. It *almost* burnt after about 4 minutes! (I was also using a dark pan, which will cause quicker browning.) I grabbed it out and moved it to the top rack until the cheese was bubbly. With the stromboli, I went with a safe 425*. ;) I will definitely make this again, but have to mess around with different pans, temps and racks until I can get it perfect. Thanks!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>