Homemade with Love by Perillo Jennifer

Author:Perillo, Jennifer [Perillo, Jennifer]
Language: eng
Format: epub
ISBN: 9780762448340
Publisher: Running Press
Published: 2013-03-28T14:00:00+00:00

MAKES TWO (12-INCH/30-CM) THIN CRUSTS OR ONE (16-INCH/40-CM) THICK CRUST

3 cups (415 grams) unbleached bread flour

1½ teaspoons (6 grams) active dry yeast

1 teaspoon (6 grams) fine sea salt

1 teaspoon (5 grams) granulated natural cane sugar

1 cup (250 ml) warm water (110°F/43°C)

1 tablespoon (15 ml) extra-virgin olive oil

In a deep bowl, whisk together 2 cups of the flour with the yeast, salt, and sugar. Add the water and olive oil. Using a wooden spoon, stir it together to form a wet, sticky dough. Sprinkle ½ cup of the remaining flour onto a clean counter or large cutting board. Scrape the dough out onto the board and knead in the flour until the dough is smooth and soft, but not tacky or sticky—you may not need all of it or you may need a little extra (see headnote).

Lightly oil the inside of a deep glass or ceramic bowl. Place the dough in the bowl, cover tightly with plastic wrap, and place in a warm spot until doubled in volume (about 1½ hours).

Once the dough has risen, sprinkle some of the remaining flour, about 2 tablespoons, on your work surface. Turn the dough out and gently knead it once or twice to deflate. If you’re making one thick-crust (or deep-dish) pizza, place the dough back in the bowl, cover it tightly with plastic wrap again, and place back in a warm spot until doubled in volume once more (about 30 minutes). For two thin-crust pizzas, lightly oil a second glass bowl. Evenly divide the dough in half, place half in each bowl, cover tightly with plastic wrap, and place both bowls back in a warm spot until doubled in volume once more (about 30 minutes). Proceed as directed to make your pizza.

FREEZE IT! Once the dough has finished its first rise and has been kneaded for a second time, you can wrap it tightly in plastic wrap, toss it in a plastic zip-top bag, and freeze for future use. It will last for up to 2 months in the freezer. The day before you’re ready for pizza night, transfer the dough to the fridge so it can thaw. Remove it from the fridge 2 hours before you’re ready to make pizza, so it will come to room temperature, rise, and be ready to press out.

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