I was not a Daring Baker this month. I was a little overwhelmed with things around here and did not complete this month’s challenge. Check out the blogroll to see all the amazing pizzas made by Daring Bakers who know how to get their act together.
As for me, the Daring Baker slacker, I make pizza at least once a week, usually on Tuesday night. I have tried many different pizza dough recipes, but always find myself coming back to this one. I have used it for over eleven years now, so at this point I have a hard time switching. It’s quick – if your short for time you only have to let it rest/rise for 10 minutes before shaping it. Plus it makes enough for 2 large pizzas, so if you only need one, the extra dough can be wrapped in plastic wrap and foil and frozen. The night before I need it, I thaw it in the fridge and it’s ready to go. When I’m feeling ambitious I will make extra batches so I have plenty in the freezer.
Our toppings usually consist of the basics. For sauce I either use a homemade marinara, or a half jar of something organic. Both kids love pepperoni, CJ has a new found love of sausage, but nothing remotely “slimy”. So I carefully section off the pizza, some pepperoni, some pepperoni and sausage, some pepperoni, sausage, and fresh tomato (this falls into CJ’s “slimy” category). Usually I use a mix of aged cheese – mozzarella, sharp cheddar, pepper jack, and Parmesan. Sometimes I spring for the fresh mozzarella when I want to change things up a bit. I know – I’m really living on the edge here. This time I was lucky enough to have a beautiful heirloom tomato. I chopped it into big chunks and kept it to my side of the pizza. It was delicious.
The recipe for the dough is adapted from the book, Masterpiece recipes of The American Club. The American Club, in Kohler, Wisconsin, was built in 1918 as a residence hall for the immigrants who worked at Kohler Co. Now it is a five star resort with a collection of great restaurants. Plus, all of the rooms and suites are outfitted with the most beautiful Kohler fixtures. The spouse and I went there for our honeymoon and loved the pizza at Cucina. This was one of the first recipes I made as a newlywed. Then it was a special treat, now I have made it so many times I could make it in my sleep.
pizza dough
3 1/2 cups flour (I use 3 cups white flour and 1/2 cup whole wheat flour)
1/2 teaspoon salt
1/4 teaspoon granulated garlic (optional)
1 package (1/4 ounce) dry yeast
1 1/4 cups water (120 degrees)
1 Tablespoon olive oil
1 Tablespoon honey
In a large bowl combine the flours, yeast, garlic, and salt.
In another bowl mix water, olive oil, and honey. Add to flour mixture and mix until it comes together in to a bowl.
Place dough on floured surface and work dough until smooth (about 7 minutes). I have been known to throw it at this point. It does help with shaping, and the kids think it’s real cool. Cover and let rest for 10 minutes in a warm place. Divide dough in half (this will make 2 large pizzas) and roll to desired size.
Pre-bake crust for 4 minutes in a 500 degree oven. Top with desired toppings and bake for 8 – 10 minutes until done.
I usually bake smaller pizzas directly on my pizza stone. For the larger ones, I use a cookie sheet sprinkled with a little corn meal to keep it from sticking.
Don’t beat yourself up! I missed the last one because I spaced the posting date. It is kind of sad to be left out, isn’t it?!
So you’ve already got a great dough then huh? I’d stick with it, it sounds like you like it and it is much less complicated than this one! But was it chewy?? That is really what I’m after and was really hoping this would be! I didn’t have any success there though.
I use to make this recipe (long ago when I lived in Milwaukee). I have since moved to Atlanta and couldn’t find the recipe in my collection (very frustrating). THANK YOU for sharing it online. It’s GREATLY appreciated!!!