Pizza dough

Ingredients

  • 1 pkg yeast
  • 1 tbsp all-purpose flour
  • 1/4 cup warm water

  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup water + 2 tbsp water
  • 1 1/4 tsp salt
  • 1/2 tbsp olive oil

Method

  1. Combine yeast, 1 tbsp flour and 1/4 cup warm water and let stand for 5 minutes
  2. Add remaining ingredients and then knead for 5 minutes
  3. Divide into 4 balls, and then let stand for 1 1/4 hours until doubled
  4. Preheat barbecue to maximum heat (including the pizza stones)
  5. Roll out to about 9" diameter (slightly smaller than a dinner plate)
  6. Lightly brush olive oil on the bottom side of the dough
  7. Prepare pizza to taste
  8. Bake on pizza stones in barbecue until crust is golden, about 5 minutes

Notes

  • For step 1, in the winter I sit the bowl in warm water to help the yeast
  • Use a kitchen scale to divide the dough into 4 equal parts
  • Use parchment paper to prepare the pizzas and to transfer to / from the pizza stones
  • Lift one side of the pizza while cooking; we like ours cooked until the pizza bends slightly in the middle when lifting.  Too early and the pizza will curl; too late and the pizza will not bend at all

Comments

Post a Comment

Popular posts from this blog

Grilled veal chop with arugula and walnuts

INGREDIENTS 2 veal chops, frenched 1 clove garlic, crushed 1 sprig rosemary Juice from 1/2 lemon 1/4 cup olive oil Arugula Walnuts METHOD Salt the veal chops and place on a cooling rack, uncovered in the fridge for at least 3 hours.  This will dry out the surface which helps with browning Preheat the barbecue to maximum (ours gets to about 650F) Add the crushed garlic and rosemary sprig to half of the olive oil, and heat over low heat.  You don't want the olive oil to bubble or burn; just enough to release the essence from the herb and garlic Grill the veal chops to about 145F.  I prefer the fast-flip method to get a nice even browning on the chops.  Let rest for about 5 minutes before serving Meanwhile, combine the remaining olive oil and lemon juice.  Adjust olive oil / lemon juice to taste.  Use as both a dressing for the arugula, and to spoon over the chops Plate the chops and top with the garlic- and rosemary-infused olive oil.  Serve with arugula...
Read more

Lemon Curd

3 eggs 3/4 cup sugar 1/2 cup melted butter 1/2 cup lemon juice 2 tsp lemon zest (I use zest of 1 lemon) Whisk 3 eggs. Whisk in 3/4 cup sugar. Whisk in melted butter, lemon juice and zest. Microwave for 1 minute then whisk. Microwave for 1 minute then whisk. Repeat until it starts to set (will set more when cool). My microwave takes 4 minutes total. Allow to cool, then cover and put in fridge, or spread over shortbread base to make lemon bars. It will (theoretically) last for several weeks in the fridge.
Read more

Pork tenderloin w/dry rub and salsa verde

Ingredients Pork tenderloin, about 1lb Corn on the cob Yellow potatoes, cubed 1/2 tsp baking soda Vegetable oil 1 tbsp paprika Dry rub 1 tbsp paprika 1 tbsp brown sugar 1 tsp garlic powder 1 tsp black pepper Salsa verde 1/2 cup parsley, finely chopped 3 anchovy fillets, finely chopped 2 tbsp capers, finely chopped 1 tbsp lemon juice 1/2 garlic clove, finely chopped  1/4 olive oil Method Preheat bbq with hot and cool zones, and oven to 400F Salt the pork.  Overnight is best, 1-2 hours before is okay, but just before cooking works too Add the dry rub to the pork just before cooking.  You may need to add some olive oil to get the rub to stick (per Serious Eats, the only ingredient that gets absorbed over time is salt).  Place on cool zone on grill.  Grill until internal temperature reaches 145F Boil potatoes in salted water with baking soda, until cooked, about 8-10 minutes.  The baking soda creates more starchiness on the surface of the potatoes (according to...
Read more