For the first time ever, overweight people outnumber average people in America. Doesn’t that make overweight the average then? Last month you were fat, now you’re average – hey, let’s get a pizza!
I finally got around to watching a show that was suggested moons ago, Friday Night Lights (so 60’s) and what could be better than football and pizza, well we are old enough now to have a beer or wine with pizza?
My go to recipe is Roberta’s pizza dough and the link to the article is posted below, scroll to bottom recipe of video for ingredient measures. It is so far superior to the fat dough that many of us made many years ago…One batch made 4 hefty pizzas, don’t want to think about it.
I haven’t had a failure with this dough yet including high altitude baking. I haven’t thought beyond the dough as it will be ready for whatever kind of pizza, for Mike probably his favorite with pepperoni, onions, green peppers maybe a little sausage, but for me I can go crazy including the Sorrentino pizza that I just love, or clam, who knows, maybe both!
I must say that I use the weight measures according to the recipe, scale required, but either way should be just fine.
1 cup plus 1 tablespoon oo flour
1 cup plus 1 tablespoon and 2 teaspoons AP flour
1 teaspoon fine salt *recipe calls for sea salt, but table salt was just fine
3/4 teaspoon active dry yeast
1 teaspoon or so EVOO
In a large mixing bowl, combine flours and salt.
In a 1 cup measure, stir together about 1 cup lukewarm water, yeast and the olive oil, then pour it into flour mixture. I use a KA mixer or knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. Six hours today was fine.
*I put a little EVOO in a zip bag and place the dough in the bag, seal and rest in refrigerator until ready to use.
(If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Lightly brush the top with EVOO, top and bake.
*I shape on a lightly floured surface, gently stretch by hand and place on a semolina coated pizza peel.
Set oven to 400º, place pizza stones and heat for at least 30 minutes…I use the bottom rack for one and mid rack for the second stone. Pizza is one 6-8 minutes, watch and give it a turn at least one.