I've tried the pre-made TJ's pizza dough twice now. The first time I worked with the dough I didn't leave it out at room temperature long enough. Too cold, couldn't get it to roll out thin enough. Almost gave up and threw it all away. Ended up with a veggie calzone and a pepperoni pizza with crust too thick and undercooked. Last Monday, the second time, I left it out too long. It was too thin. Still didn't cook right, not crisp enough on the bottom and just blah throughout. This time I called my sister for her recipe. Her and Y's pizza is always perfect! Hoping the homemade dough will be an improvement — even without using a pizza stone. { sketched the mozzarella, yeast package and pizza sauce jar on the striped receipt }
4 comments:
we love a good mark bittman crust every friday night. if you're in need, drop me a line.... :)
um...the sushi sketch? amazing, btw. cj
Thanks for the tip! I finally got it to work out last night! {see new sketch posted today}
Also, glad you liked the sushi drawing...that is one of my favorites too.
Okay, I just bought a KitchenAid mixer with a recent wedding gift (so funny) and am now dying to make pizza dough. Do you think S would care if you shared her secret recipe with me? I will give her credit every time, I promise! :)
Love your sketches as always, although now I'm craving Starbuck's. I love getting to see your art once again.
Sorry it has taken me so long to post the recipe! You won't even need your Kitchen Aid mixer for it...but you will love your mixer for all those cookies and cakes. I use mine all the time for one of my favorite hobbies — baking.
S & Y pizza dough
Preheat oven to 500 degrees for a half hour before you are ready to bake.
Stir together:
1 pkg. yeast
1 TB. flour
1/4c. warm water.
Let sit for 5 minutes, until creamy.
Stir together in another bowl:
1 1/4 c. flour
1 1/2 ts. salt
Then stir into flour mixture yeast mixture and:
1 1/2 ts. olive oil
1/2 c. warm water
Stir together until it comes away from sides of bowl. It will be very sticky. You can add up to 1/2 c. flour if needed — to help you work with it. Don't overstir.
Knead on heavily floured surface for 3 minutes. I four my hands too since it is so sticky.
Place in covered bowl and let rise for 1 hour & 15 minutes (until doubled in volume).
Don't punch down. Instead, lift out of bowl and allow it to stretch to about 10".
Place on a heavily floured surface and stretch to a 14" circle. I use a rolling pin too, but am careful not to overwork it. Don't worry about getting it perfect! If it's oblong, or a rectangle, that's ok!
Add toppings.
Bake on bottom rack of oven. For my oven I bake for 7 minutes on a non-lipped cookie sheet then slide directly onto the rack for the last minute. If you have a pizza stone, even better. You can experiment with your own oven. Basically it is done when cheese is bubbling and crust is puffed up and a little golden.
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