CLASS 8 NOTES
• Put 1 cup warm (110˚F) water in mixing bowl
• Mix in 1 cup King Arthur A/P flour
• Mix in 1 tsp instant yeast
• Mix in 1 tsp sugar
• Optionally, set aside 15~30 minutes for sponge to develop
• Mix in 1 tsp kosher salt
• Mix in 1 TBS olive oil
• Mix in additional flour (~ 2 cups) until dough comes away from sides of bowl and forms a ball
• Knead on floured counter until dough is smooth and elastic
• Rise, covered, in oiled bowl 45~60 minutes
• Divide dough in half for 2 pizza crusts
• If using a stone, for gas ovens place in bottom of oven, and for electric ovens place on rack in lowest position
• Preheat oven (and stone) to 475˚F
• Give dough time to "rest" (relax gluten)
• Flour counter liberally for easy roll-out
• Always roll from center>out
• Flip dough several times during roll-out
• "Mis" = have all toppings pre-cut & ready
• Saute raw meat and veggie toppings that require cooking; cool before using on pizza
• Use semolina on sheet pan under pizza to prevent sticking
• Add sauce, cheese, and then toppings
• If pizza won't slide off sheet onto stone, bake halfway with sheet pan on stone, free pizza with spatula, and slide off sheet to finish on stone
• If not using stone, bake halfway on sheet pan, free pizza with spatula, and slide off sheet to finish on oven rack in upper position
There are several good pizza recipes here or try Wolfgang Puck's recipe.
© 2015 by D. K. Dickey - All Rights Reserved