Dough Boy

Making your own pizza dough can be fun. And I say "feh" to all those who buy their dough. I mean in a pinch yes, fine go ahead. I have kids. I know about feeding people in a timely manner. Just for once don't be a pansy and try it for yourself. Plus, you've rendered my blog useless if you don't try it yourself. So thanks. Jerk.

In a mixer, with dough hook attatchment:

• 1 packet active dry yeast
• 1 1/3 c warm water (95 degrees, anything over 100 degrees will kill yeast)

Mix these two lovebirds together and let it sit and bubble for five minutes or so.  Then add to the party:

• 3 1/2 to 4 cups of bread flour (AP will do too, you'll just have a different texture crust)
• 2 T Olive oil
• 1 T salt
• 1 T sugar

Mix for a minute just to combine ingredients. Then knead the dough for 10 minutes(by hand or on low to med speed on your mixer), til its smooth and elastic. 

Move this bitch to a large metal bowl that is lightly oiled (if you got one kicking around, these conduct the warmth you need to rise the dough much more evenly and quickly). Cover with plastic and put in warm place 75 to 80F. I usually put mine next to my floor heater. This should take a couple hours, but check on it after and hour or so.

But how do I know if its doubled in volume you say? Well, on your plastic wrap, trace a circle around your dough. If its grown out of this circle, its pretty much doubled.

Preheat your oven to 475F. If you have a baking stone, preheat it for 45 minutes

Grab you dough, punch it down in anger...or glee- whatever suits you. Just don't hurt yourself! Divide in half (which is easier if you buy a food scale like I told you to.)

Using floured hands(not table) roll your pieces into tight little balls. Use the heel of your palm to do this. If things get sticky, re-flour your hands.

Cover your balls with plastic wrap and let rest for about 15 minutes.

Now take your first ball and flatten it into a disk. If it bounces back too much, it needs more time to rest. Nobody likes a cranky, tired two year old which is what your ball of dough is to the universe if it bounces back.

Okay there are many ways to stretch out pizza dough. You can use a rolling pin: my advice here is to start in the middle and roll up and turn the dough a quarter turn and roll from the middle up. and so on until you get about a 12 inch pizza.

You can hand stretch it, either by spinning (which I admittedly do not know how to do, but I do know someone who does) or hand stretching it on the table. Take your left palm (if you're right handed, reverse if left handed) and place it in the middle of your dough and with your right hand pull gently at the twelve o'clock point and then turn a quarter turn and repeat until desired size. Then fold over the edges and brush the dough with Olive oil.

Place on a baking sheet (either to cook on or slide gently onto your baking stone dusted with cornmeal) add your sauce and whatever kind of cheese and toppings you like to put on pizza. I personally like mozzarella and asiago. Slide into the oven (or baking stone in oven) on the bottom shelf. Bake for about 12 minutes. When its done, sprinkle with some kosher salt and serve.

But ultimately its easier after a long day at work and traffic to just order a pizza, which we are all allowed to do once in a while. Now never give me shit about ordering a pizza again.