pizza | Bewitching Kitchen

Believe me, I’ve tried plenty of recipes for pizza made from scratch. But I always return to this particular version from Fine Cooking magazine. The dough comes together in minutes in a food processor, and even though I’m a huge advocate for making dough by hand, once I tried this method, I was sold.

EASY PIZZA DOUGH
(from Fine Cooking, issue 49)

1 package (2 + 1/4 tsp) active dry yeast
1 +1/2 cups very warm water (110F)
18 ounces all purpose flour (4 cups)
1 + 1/2 t salt
2 T olive oil

Measure the water in a pyrex bowl, sprinkle the yeast on top, and mix gently to dissolve. Add the flour and salt to the bowl of a food processor and process for a few seconds to mix well. With the processor running, add all the water/yeast mixture. Process for about 5 seconds, open the lid and add the olive oil. Close the processor again and mix for about 20 seconds longer. You want the dough to form a tacky ball, but don’t over process it or it may get too hot.

Remove the dough from the processor, knead it a few times by hand and form a ball. If you want to make a large pizza, leave it whole. If you want to make individual pizzas, quarter it, place them in a large plastic bag and refrigerate until ready to use (from a few hours to a couple of days).

Remove the dough from the fridge 1 hour before shaping the pizzas. Roll it out with a floured rolling pin, top with your favorite home-made tomato sauce, and the toppings of your choice.

ENJOY!

to print the recipe, click here

Comments: One of my favorite gadgets is a measuring spoon from King Arthur’s Flour, that holds the exact amount of a standard American package of yeast. I buy my yeast in bulk, so having that spoon saves me a lot of time.

Sometimes I vary the flour composition of the dough, by including some whole wheat flour (regular or white), or some spelt flour in the mix. Usually I add only 1/8 of the total amount (1/4 cup, keeping the remainder as all purpose flour). The overall process will be the same, add them to the bowl of the food processor with a little salt, and move on… Once it gets into a shaggy ball, not quite cleaning the side of the bowl, it will be done…

The dough is very smooth, a pleasure to work with… divide it into four balls and place it to rise in the fridge, slowly… for several hours

Some people like to get artistic with the toppings…. 😉

We make our pizzas on the grill, using it as an oven – an idea from my beloved husband that works very well. We place quarry tiles (6 of them from the Home Depot) on the grill and turn the gas as high as it will go. The pizzas sit on the tiles, still on some parchment paper. After a few minutes remove the parchment paper, and cook the pizzas in direct contact with the tiles until ready – about 8 minutes total, depending on the heat of your grill.

I was looking forward to this recipe, because for years I’ve been making pizza dough from a recipe published in Fine Cooking; the BBA Challenge gave me the impetus to try something different. Interestingly enough, my usual method is similar to Peter Reinhart’s, but it takes a little less olive oil, and is made in seconds (literally) in the food processor.

Reinhart’s recipe uses a regular mixer (or hand kneading) to make the dough, that then goes into the refrigerator for 1 day. Two hours before making the pizza, he brings the balls of dough to room temperature. In the book you’ll see a photo of Peter himself throwing the dough up in the air like a pro. I was looking forward to giving it a try, but my dough was just too uncooperative. As I prefer to avoid wearing the food that I’m cooking, I stretched it with my hands instead. 😉

Without further ado, some pictures of my pizza adventure!

The dough is supposed to stick to the bottom of the mixer, never clearing it completely…

I made four balls of dough with the full recipe….

And after spending the night in the fridge, they came back for a final rise at room temperature… very soft and bubbly-looking…

Some of the ingredients we chose: mushrooms, tomatoes, black olives, sliced ham, fresh basil… plus the usual suspects (homemade tomato sauce & mozzarella cheese)