Chewy Pizza Bread Food

CHEWY PIZZA DOUGH RECIPE

Steps:

• In the bowl of a stand mixer, combine the bread flour, water, yeast, salt, and olive oil. With the dough hook attached, knead on low speed until the ingredients come together in a ball. Stop the mixer and cover the bowl with a damp kitchen towel, letting the dough rest for 15 minutes. Remove the towel and knead the dough on medium low speed (Kitchenaid speed 2) for 8-10 minutes or until the dough is soft and smooth. Alternatively, knead by hand on a clean work surface.
• Lightly coat a large bowl or container with olive oil. Lightly coat your hands in oil to remove the dough from the mixing bowl (this prevents the dough from sticking to your hands) and shape into a ball with your hands. Place in the bowl, turning the dough over to coat with oil on all sides. Cover with a lid or plastic wrap and place in the fridge overnight, at least 12-24 hours.
• Remove the dough from the fridge about an hour before you plan to make pizza. Divide the dough into 8 equal portions. You can eyeball it or weigh the total dough, dividing by eight to get the weight of each ball of dough. I typically portion off pieces that weigh 180-200 grams. On a heavily floured work surface, dip both sides of the dough into the flour then gently stretch each into an 8-10 inch circle. If the dough resists stretching, cover it with a clean dry towel and let it rest for 5-10 minutes before stretching. Generously sprinkle a pizza peel with rice flour and place dough on top. Top dough as desired and bake via preferred method.

CHEWY PIZZA BREAD

Steps:

• Heat oven to 425°F. Spray 8-inch square pan with cooking spray.
• In medium bowl, mix flour, baking powder and salt. Stir in beer just until flour is moistened. Spread dough in pan. Spread pasta sauce over dough. Sprinkle with cheese.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Sprinkle with basil. Cut into 2-inch squares. Serve warm.

CHEWY ITALIAN BREAD

Steps:

• To make the biga:.
• Combine 1/4 teaspoons yeast and 1/4 cup warm water, let stand about 5 minutes, until dissolved. Mix in 3/4 cup flour until completely moistened. Gather into a ball and put into a glass bowl, cover with plastic wrap and let sit for 3 - 5 hours, until very bubbly and tripled in size.
• To mix dough, combine 1 teaspoons yeast in 1/4 cup warm water until dissolved, about 5 minutes.
• Place biga in a large bowl, add 1/4 cup ice cold water and mix on low speed with paddle until smooth, add yeast mixture, salt and remaining 3/4 cup ice cold water, mix until blended. Add 2 3/4 cups flour and beat on medium speed until well blended. Change to dough hook and beat on medium speed until very smooth and elastic, about 12 - 15 minutes (dough will be very sticky).
• Scrape dough into an oiled 2 quart bowl, wrap with plastic wrap and let rise until tripled in size, about 3 hours.
• Sprinkle board generously with flour and scrape dough onto it. With floured hands, gently fold in half and pinch a seam, turn over and form into a 12 - 13 inch smooth log. Lightly sprinkle with flour, cover loosely with plastic wrap and let stand until puffy, about 30 minutes.
• While dough is rising, place a large baking stone (or large baking sheet) in oven and set to 425°F, let heat at least 30 minutes. Flour a 14" x 17" piece of stiff cardboard or unedged baking sheet and gently lift dough onto it, stretching dough out to about 16 inches long. Shake floured board or sheet to slide dough diagonally onto baking stone or baking sheet.
• Bake until deep golden brown, about 30 - 35 minutes. Cool on wire rack.
• Times are approximate, altogether the bread takes most of the day to complete.

CHEWY SOURDOUGH PIZZA CRUST

Steps:

• Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
• Select dough cycle and start.
• Divide the dough into 4 equal portions and form into balls.
• With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
• Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
• Proof, covered, for about 45 minutes at 85 degrees F.
• Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
• Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
• Bake for 20 to 25 minutes, or until crust is brown.
• Remove from oven with bakers peel.
• NOTE: It takes practice to transfer the pizza to the stone.
• As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.

CRISPY CHEWY PIZZA DOUGH

Steps:

• Combine flour, water and salt and let rest for 20 minutes. Add sugar and yeast and knead on high speed for 8 minutes until smooth and glossy. Pour 2 T. of oil into a bowl and coat the sides. Turn the dough into the bowl and add 1 T. of oil to the top. Let rise for 2-2.5 hours. Preheat oven for 1 hour at 450 degrees. Pout 2 T. of oil onto a baking sheet and coat. Pout dough onto baking sheet and spread out. Poke about 30 holes in the dough with a fork and bake for 20-25 minutes. Top with your choice of sauce and toppings.