I'm back...Tom has assigned me a blog. Today I will highlight a great pizza dough recipe we just started using. I believe Tom has mentioned that he bought me a collection of Marc Vetri books for Christmas. We gave the Romana pizza dough in "Rustic Italian Food" a try on New Year's eve. We used for a calzone and were very pleased with the results. Last week I offered to make dough again for Tom and he was happy to put a calzone in the rotation for a week night dinner.
Ingredients
6 cups unbleached all purpose flour
2 tablespoons sugar
1 teaspoon instant yeast
1 1/2 cups plus 2 tablespoons cold water
1/4 cup extra-virgin olive oil
2 1/2 teaspoons fine sea salt
Directions
Preheat oven to 450 degrees.
Combine flour, sugar, water and oil in the bowl of stand mixer. Mix in yeast (I used active dry yeast which I activated in some water prior to combining). Using the dough hook, mix on low speed until everything is moist, about 4 minutes, scrap the bowl as needed with a rubber spatula. Increase the mixer speed to medium and mix until the dough clings to the dough hook, about 4 minutes more. Add the salt and mix until the dough is very soft and stretchy, another 3 minutes.
Remove from mixer and cut the dough into 6 or 7 equal pieces and roll into balls on an unfloured board. Sprinkle with some flour, cover with plastic wrap, and refrigerate overnight.
When you are ready to use the dough remove the dough and let stand at room tempertaure for 1 hour. We were using for a calzone so I rolled out the dough into a circle ~7-8 inches. Feel free to make smaller calzones.
Once rolled out fill with your desired filling. Suggested fillings: cooked sausage, mozzarella cheese, pepperoni, mushrooms, artichokes, etc. Be creative.
Cook in the oven until golden brown and it sounded hollow when tapped ~15-20 mins.
Picture below is our finished product!
You can freeze remaining balls of dough for a month in an airtight container.
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