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Pizza Dough
(ideal for KitchenAid mixer, but can be made by hand easily)
Yield: 1 12-16" crust

2 cup bread flour
1 cup whole-wheat flour
1 Tbsp gluten flour
2 Tbsp sugar
1 Tbsp salt
1/2 tsp. ground ginger
1 Tbsp. active dry yeast (I use rapid-rise)
3 Tbsp. olive oil
1 cup lukewarm water
6 Tbsp. olive oil (approximately)
Desired pizza toppings

With standard mixing attachment, thoroughly combine all dry
ingredients except yeast into large mixing bowl. Add yeast and
combine thoroughly. Add water and olive oil, mix only until dough
starts to form a ball and mixer begins to labor a bit -- approximately
10-20 seconds. Attach dough hook to mixer and knead dough for
approximately 7-9 minutes. Remove dough to greased glass container,
cover loosely with tea towel or plastic wrap.

Set in a warm, draft-free location until doubled in bulk, punch
down. You may repeat for a second rising, but it is not necessary
for pizza dough. Preheat oven to 500F for a minimum of 20 minutes
(if using bread stone, preheat for at least 30 minutes to allow
bread stone to reach proper temperature).

Punch down dough and shape into a ball, let rest for 10-20 minutes.
Roll out to desired thickness to fit pan, or to size desired.
Ensure that the outer edges of dough are slightly thicker so that
toppings do not drip off during baking. Brush dough all over with
olive oil. Cover loosely with tea towel or plastic wrap, place in
warm, draft-free location until dough has risen slightly (about
20-25 minutes). Turn heat down to 425 (or 375 if using convection),
immediately uncover dough and place into oven for 10 minutes.

Remove dough from oven, place toppings on pizza. Place pizza back
into oven for approximately 25 minutes, or until toppings start to
bubble and edge of crust begins to brown slightly. Cut into wedges
and serve immediately.

VARIATION #1: To make a nice herbed pizza crust, add dried or
fresh herbs along with the dry ingredients when mixing. These
might include herbs such as basil, thyme, oregano, parsley, rosemary,
and sage in the quantities that you like best. Alternately, you
may wish to use an Italian herb mix which already contains various
herbs. If the mix includes salt be sure to reduce the amount of
salt you add in the recipe, perhaps cutting it in half.

VARIATION #2: Pizza doesn't have to be round like many of the pies
you see in restaurants! If you don't have a round pizza pan, just
press the dough into a square jelly roll pan. For a deep-dish
pizza, you may even want to use a 9x13 brownie pan. Using a square
pan makes it easier to cut into even-sized squares when it's finished

Basic Dough for Calzones and Pizza

1 cup milk 3 Tbsp butter 2 3/4 - 3 1/4 cups flour (usually needs
more rather than less) 1/4 cup sugar 1 tsp salt 1 package yeast 1
egg 1/2 tsp oregano(note)

Melt butter in microwave, add milk, and heat until warm. Add egg,
sugar, and yeast and whisk. In a large bowl blend sugar, salt,
flour, and oregano. Add warm milk mixture and mix gently. Knead
until smooth and elastic. Turn in greased bowl. Let rise at least
an hour. If recipe rises well it can be divided into 4 portions.
Each portion can be stored in the freezer in sandwich zip lock
bags. Oregano was suggested in several recipes and does seem to
add a good flavor to the dough. Makes one large pizza.


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