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| PIZZA DOUGH MASTER RECIPE (MAKES 8 CRUSTS TO FREEZE) | |
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5 lb. unbleached flour (one bag) 3 pts. water, warm 2 pkg. dry yeast 1 tbsp. salt 2 tbsp. sugar In a large bowl, combine salt and flour. In another bowl combine warm water and yeast to dissolve. Add sugar and allow foaming to develop (5 to 10 minutes). Gradually add water mixture to center of flour, stirring to blend thoroughly. Knead for 5 minutes then let it rest 5 minutes. On floured flat surface, form dough into long roll and cut into 8 equal portions, place in quart size Zip-lock bags and store in freezer until ready to use. When ready to make pizza, remove a portion for each pizza from freezer about 6 to 8 hours to warm to room temperature or about 12 hours in refrigerator. Flour needs to be room temperature for further processing. Roll out ball on floured surface to 2/3 size you wish to make pizza, stretching rather than pressing. With floured hands, pick up dough and stretch and or toss and spin to stretch to final size. Dough may be placed on baking sheet for topping, but using a circular pizza baking screen allows the bottom to brown. Top with favorite sauces, meats and cheeses. Bake in very hot oven, top rack for about 8 minutes. | |
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the next day I pulled the ziploc with the remaining dough out and let it thaw for about 7 hours and I tried not to squish the dough while I was spreading the dough out on the sheet. this time I also let the pizza circles raise for about 30 minutes before I put it in the oven and I got a good half inch to three quarters inch raised crust and so enjoyed it even better then the first night's pizza.
for reheating I've found that heating it for 30 seconds and seeing how hot the slice is then putting it in for another 15 seconds make it taste like it was hot out of the oven! I definitely compare the pizza I made to pizzas you'd buy out. the cheese pizza I made especially reminds me of the Sam's Club cheese pizza which is my ABSOLUTE FAVORITE PIZZA TO BUY!!
anyway I definitely am going to make some full batches of this and I might even do the flour half and half...I mean 5 cups white flour 5 cups whole wheat. the family's trying to get into more whole wheat flour.
anyway I definitely recommend this pizza dough and for cheese I'd recommend using whole milk shredded mozzarella because it gives just the right amount of greasiness and makes a lovely white pizza for those of you who can't have tomato sauce.