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legalmoose) wrote2004-09-19 10:53 pm
legalmoose) wrote2004-09-19 10:53 pm
Basic Pizza, Calzone or Focaccia Dough
For the person who asked for a good, basic pizza dough. I've used this one multiple times (I don't know if I've posted it here before - couldn't find it via google in the archives), and it's always come out very well for me.
The big difference between this one and the one in How It All Vegan, you might ask?
Maple Syrup. :-)
Also, I do recommend the mixing of the two flours, though you might be able to use some whole wheat pastry flour for the unbleached. I've not tried that before, I just use unbleached, but that might help. Pure, regular whole wheat flour alone will likely be too thick for a good pizza crust.
* Exported from MasterCook *
Basic Pizza, Calzone, or Focaccia Dough
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons yeast
1 cup warm water
1 tablespoon maple syrup
2 tablespoons olive oil -- divided evenly
1 teaspoon salt
1 1/4 cups whole wheat flour
1 cup unbleached flour
Sprinkle yeast over warm water (about 105 degrees, or water that is warm to the touch). Add maple syrup, gently stir, and let mixture sit for 5 minutes or until yeast foams up. Add the yeast mixture, half the olive oil, and salt to the whole wheat flour in a medium mixing bowl. Stir for about 5 minutes, scraping the sides of the bowl often. Gradually add the white flour until dough pulls away from the sides of the bowl. (You may not need to add all the flour, or you may need to add a bit more. You are aiming for a sough that is slightly tacky, yet stiff enough to handle).
Turn dough out onto a lightly floured board. Use the other table spoon of oil to grease your hands lightly, a little at a time, as you knead the dough. This keeps the dough from sticking to your hands and tearing the gluten strands that develop. You may not need to add the entire tablespoon of oil for this. Knead the dough by turning it over on itself and pushing with the palm of your hand as you turn it. Knead for about 5 minutes or until the dough is smooth and elastic.
Place dough in a lightly oiled bowl. Cover with a sheet of plastic wrap that has been lightly oiled. Both the oiled bowl and plastic wrap should keep the dough from tearing should it come into contact with either one. This makes a more uniform crumb in the flat bread. Place dough in a warm place (about 80 degrees) and let rise for about 45 minutes or until doubled in bulk.
Preheat oven to 450 degrees. To make pizza, lightly oil a 14 inch round pizza pan or pizza screen. Flatted the ball of dough and push into a circle approximately 9 inches around. Lift the circle to the prepared pan and push the dough out to the edges a bit. If you are adding a sauce, spread it thinly over the top before putting other toppings on. If you spread the sauce too thickly or work too slowly the pizza may come out soggy; so spread thinly and work quickly, placing the other toppings on. Bake for 15-18 minutes or until the crust is lightly browned beneath and on the edges.
To make individual pizzas, preheat oven to 425 degrees and divide the dough into 4 equal portions. Roll each onto into a log about 6 inches long. Flatten and press outward to make oblongpizzas that are about 11x3 inches (these fit onto baking sheets much more easily than round pizzas). Spread toppings on and bake for 15 to 17 minutes.
To make calzones, preheat oven to 450 degrees. Lightly oil a baking sheet or line it with parchment paper. Divide the dough into 6 even sections. Press each section into a circle about 5 inches in diamete, and place the filling on one side. Fold the circle over on itself and press the edges together with a fork dipped in water. Make three slits in the top of each calzone to allow for expansion. Brush the top with olive oil, if a glossy crust is desired. Place on the baking sheet and bake for 18 minutes or until calzones are lightly browned.
To make focaccia, let the dough rise a second time. After it has finished the first rise, punch it down, then turn it out onto a lightly floured board and knead for about 5 minutes with lightly oiled hands. Try not to add much more flour to the dough or your focaccia will be too dry. Let the dough rest for about 5 minutes, then pat it into a circle about 14 inches in diameter. PLace parchment paper on a 14-inch pizza pan (or lightly oil the pan). Place the round of dough on the pan, cover with lightly oiled plastic wrap and let rise for about 45 minutes. When dough has risen, remove the plastic and preheat the oven to 400 degrees. Poke all over the surface of the dough with your fingers, leaving about 1/2-inch spaces between indentations. If desires, brush with 1 tablespoon olive oil, and sprinkle with rosemary, crushed basil or thyme, and/or freshly ground pepper. Bake for 20 minutes or until golden brown on top and bottom. Allow to cool, and if desired add toppings of roasted or lightly sauteed vegetables, and place until the broiler to heat for a few minutes.
Description:
"Makes one 14-inch pizza or 6 calzones"
Source:
"Vegetarian Journal, Vol. XXI, No 4"
Copyright:
"2002"
Yield:
"1 pizza"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1222 Calories; 30g Fat (21.5% calories from fat); 36g Protein; 213g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 2152mg Sodium. Exchanges: 13 Grain(Starch); 1/2 Lean Meat; 6 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
The big difference between this one and the one in How It All Vegan, you might ask?
Maple Syrup. :-)
Also, I do recommend the mixing of the two flours, though you might be able to use some whole wheat pastry flour for the unbleached. I've not tried that before, I just use unbleached, but that might help. Pure, regular whole wheat flour alone will likely be too thick for a good pizza crust.
* Exported from MasterCook *
Basic Pizza, Calzone, or Focaccia Dough
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons yeast
1 cup warm water
1 tablespoon maple syrup
2 tablespoons olive oil -- divided evenly
1 teaspoon salt
1 1/4 cups whole wheat flour
1 cup unbleached flour
Sprinkle yeast over warm water (about 105 degrees, or water that is warm to the touch). Add maple syrup, gently stir, and let mixture sit for 5 minutes or until yeast foams up. Add the yeast mixture, half the olive oil, and salt to the whole wheat flour in a medium mixing bowl. Stir for about 5 minutes, scraping the sides of the bowl often. Gradually add the white flour until dough pulls away from the sides of the bowl. (You may not need to add all the flour, or you may need to add a bit more. You are aiming for a sough that is slightly tacky, yet stiff enough to handle).
Turn dough out onto a lightly floured board. Use the other table spoon of oil to grease your hands lightly, a little at a time, as you knead the dough. This keeps the dough from sticking to your hands and tearing the gluten strands that develop. You may not need to add the entire tablespoon of oil for this. Knead the dough by turning it over on itself and pushing with the palm of your hand as you turn it. Knead for about 5 minutes or until the dough is smooth and elastic.
Place dough in a lightly oiled bowl. Cover with a sheet of plastic wrap that has been lightly oiled. Both the oiled bowl and plastic wrap should keep the dough from tearing should it come into contact with either one. This makes a more uniform crumb in the flat bread. Place dough in a warm place (about 80 degrees) and let rise for about 45 minutes or until doubled in bulk.
Preheat oven to 450 degrees. To make pizza, lightly oil a 14 inch round pizza pan or pizza screen. Flatted the ball of dough and push into a circle approximately 9 inches around. Lift the circle to the prepared pan and push the dough out to the edges a bit. If you are adding a sauce, spread it thinly over the top before putting other toppings on. If you spread the sauce too thickly or work too slowly the pizza may come out soggy; so spread thinly and work quickly, placing the other toppings on. Bake for 15-18 minutes or until the crust is lightly browned beneath and on the edges.
To make individual pizzas, preheat oven to 425 degrees and divide the dough into 4 equal portions. Roll each onto into a log about 6 inches long. Flatten and press outward to make oblongpizzas that are about 11x3 inches (these fit onto baking sheets much more easily than round pizzas). Spread toppings on and bake for 15 to 17 minutes.
To make calzones, preheat oven to 450 degrees. Lightly oil a baking sheet or line it with parchment paper. Divide the dough into 6 even sections. Press each section into a circle about 5 inches in diamete, and place the filling on one side. Fold the circle over on itself and press the edges together with a fork dipped in water. Make three slits in the top of each calzone to allow for expansion. Brush the top with olive oil, if a glossy crust is desired. Place on the baking sheet and bake for 18 minutes or until calzones are lightly browned.
To make focaccia, let the dough rise a second time. After it has finished the first rise, punch it down, then turn it out onto a lightly floured board and knead for about 5 minutes with lightly oiled hands. Try not to add much more flour to the dough or your focaccia will be too dry. Let the dough rest for about 5 minutes, then pat it into a circle about 14 inches in diameter. PLace parchment paper on a 14-inch pizza pan (or lightly oil the pan). Place the round of dough on the pan, cover with lightly oiled plastic wrap and let rise for about 45 minutes. When dough has risen, remove the plastic and preheat the oven to 400 degrees. Poke all over the surface of the dough with your fingers, leaving about 1/2-inch spaces between indentations. If desires, brush with 1 tablespoon olive oil, and sprinkle with rosemary, crushed basil or thyme, and/or freshly ground pepper. Bake for 20 minutes or until golden brown on top and bottom. Allow to cool, and if desired add toppings of roasted or lightly sauteed vegetables, and place until the broiler to heat for a few minutes.
Description:
"Makes one 14-inch pizza or 6 calzones"
Source:
"Vegetarian Journal, Vol. XXI, No 4"
Copyright:
"2002"
Yield:
"1 pizza"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1222 Calories; 30g Fat (21.5% calories from fat); 36g Protein; 213g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 2152mg Sodium. Exchanges: 13 Grain(Starch); 1/2 Lean Meat; 6 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0