Lidias Pizza Dough Food

PIZZA DOUGH

Steps:

• Put the water in a small bowl. Add the yeast and stir until dissolved.
• In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
• Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

PIZZA DOUGH

Steps:

• Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.
• Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.
• Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour.
• The dough is now ready to use.

CHICAGO DEEP-DISH PIZZA

Steps:

• Pour 1 cup plus 3 tablespoons warm (90-110 degree F) water into a bowl, then stir in the sugar and yeast.
• Let sit until the yeast begins to bubble, about 5 minutes.
• In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine.
• Pour in the yeast mixture and the olive oil to combine while still mixing.
• Once the dough comes together, switch to the dough hook, and knead on med-high speed to make a smooth dough, about 2-3 minutes.
• Add a little more water or flour as needed to make a soft dough.
• Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.
• Preheat oven to 400°; punch down the dough, and press it into a 14 x 10 inch oiled baking pan or an oiled 12 inch cast iron skillet, gently pressing the dough up the sides to make a shell.
• Fill the shell with an even layer of provolone and mozzarella, then spread the sauce to cover the cheese completely.
• Top with the pepperoni, and sprinkle with the grated cheese and oregano.
• Cover with foil, and bake 45 minutes.
• Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes.
• Let sit about 5-10 minutes before cutting into wedges and serving.

ST. LOUIS PIZZA

Steps:

• In the bowl of an electric mixer fitted with the dough hook, combine the flour, baking powder, and salt.
• Mix 1/2 cup plus 2 tablespoons water and the olive oil in a cup and, with the mixer on medium speed, pour the wet ingredients into the dry.
• Knead the dough in the mixer until soft and smooth, about 2 minutes.
• Remove the dough, and knead on a well-floured counter a few times, then wrap in plastic and let rest at room temperature while you make the topping.
• Preheat oven to 450° with a pizza stone on the bottom rack.
• Drain and crush the canned tomatoes, squeezing out as much juice as possible; coarsely chop the tomatoes and put in a medium bowl; add in the crushed garlic, olive oil, and salt; let steep 10-15 minutes.
• After the garlic has steeped, discard it and stir in the basil.
• Combine the three cheese in a food processor, pulsing until cheese is mixed to a crumbly paste.
• Divide the dough in half; on a floured work surface, roll the dough into an 11-12 inch round.
• Put the dough on a floured pizza peel, or on the back of a baking sheet lined with parchment paper.
• Spread with half of the sauce, all the way to the edges of the dough.
• Top with half of the cheese.
• Slide the pizza off the pizza peel or baking sheet with parchment onto the pizza stone.
• Bake until very crisp, about 13 -15 minutes.
• Repeat with remaining sauce and dough.

PIZZA DOUGH

Steps:

• Pour 2 cups warm water (between 90 and 110 degrees F) into a bowl. Stir in the yeast and sugar until dissolved; let sit until foamy, about 5 minutes.
• To use an electric mixer: Combine the yeast mixture, flour, and salt in the mixer fitted with the paddle attachment. Mix on medium speed until the dough comes together. Switch to your dough-hook attachment. Increase speed to medium-high, and mix until the dough comes together into a smooth mass, about 2 to 3 minutes. The dough will not clear the sides of the work bowl at this point, but should not be too wet. Add a little more water or flour as necessary to get the right consistency. Scrape the dough onto a floured work surface and knead several times, until the dough comes together into a smooth ball.
• To make the dough by hand: Pile the flour on a marble or wooden surface. Make a well in the center of the flour, then sprinkle in the salt and pour in the yeast mixture. Knead well until you've formed a mass of smooth dough.
• Oil a large bowl, then turn the dough in the bowl until it is coated with the oil. Cover with plastic wrap, and let rise until doubled, about 1 to 1 1/2 hours. Punch down the dough, and divide in half and let rise again.
• The dough can be put in the refrigerator overnight (it will have a slower rise). Take the dough out of the refrigerator. If it is at a full rise, about double its initial size, then proceed in making the pizza. Otherwise, leave the bowl at room temperature until the dough rises fully.
• notes
• To make the calzones, follow the recipe on p. 86. To make the focaccia: Once the pizza dough has risen, just press it into a large oiled pan, creating dimples with your fingers. The dough should be at least 1/2 inch thick when spread. Top it with some marinara sauce, a sprinkle of dried oregano, and a drizzle of extra-virgin olive oil. Bake in a 375-degree oven for about 30 minutes. The timing depends on the thickness.