After Walt's post from last week I decided that it should not matter whether or not “Foodie Tuesday” gets any recognition from the Editors. It doesn't seem to keep the poets back, so why should it hold back the cooks from expressing themselves and sharing their recipes with others. And one more thing, no contests please. Ever! Thank you!
So I'm wiping out my skillet and firing up the Kitchenaid. I may not be here every week, but I'm going to try.
Quick-Rising Pizza Dough
I've been using this recipe for a long time and it never fails. It's really easy and tasty for pizza, foccacia, or calzones.
4-41/2 cups flour
2 pkg Rapid-Rise yeast
2 tsp salt
1 tsp sugar
2 tsp olive oil
¼ cup flaxseeds-optional
In a large bowl stir together 3 cups of flour, yeast, salt and sugar. In a small bowl combine 1/14 cups water and the oil.
Heat to 125 degrees(testing with a kitchen thermometer). If you go above 130 degrees you will kill the yeast, so don't do that.
Stir the oil and water mixture into the flour. Beat until well mixed.
Gradually add enough of the remaining flour to make a firm, soft dough.
Turn onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
Cover with plastic wrap and let rest for 10 minutes.
Alternately, in a food processor, combine 4 cups flour, yeast salt and sugar.
Heat 11/2 cups water and oil to 125 degrees.
With the motor running, gradually add the hot liquid.
Process, adding up to 2 Tbsp cold water until the dough forms a ball, then process for 1 minute more to knead.
Turn out onto a lightly floured surface, cover with plastic wrap and let rest for 10 minutes.
If you use a stand up mixer use the dough hook and set the dial at #2. Follow the instructions as for a food processor.
The dough can be made ahead, punched down, enclosed in a large plastic bag and stored in the refrigerator overnight. Bring to room temperature before using.
Makes eight six inch crusts or two 12-14 in pizzas.
In Summer we like to have make and grill your own pizza parties. I make a few batches of this dough and form several six inch pizzas and provide a large variety of toppings for guests.
The trick is to grill one side of the dough and stack them up ready for guests to apply toppings on the grilled side and then slip the non-grilled side back onto the grill to finish cooking and heat the toppings through. This prevents the toppings from slipping off the pizza and cooks both sides of the dough.
Everyone always has a fun time assembling their own pizza.
Even though I understand the convenience of delivery pizza, I really hope you try this. It is so good and so much healthier to make your own.
Bon appetit and Happy Foodie Tuesday
recipe adapted from Recipe Rescue Cookbook