Nancys Pizza Dough Food

BASIC PIZZA DOUGH

Steps:

• Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

NANCY'S FRUIT PIZZA

Steps:

• preheat oven to 350 degrees.
• melt butter before measuring. then add flour, brown sugar, and cinnamon and mix into a paste. pat dough onto a standard size pizza pan (note: we use the disposable aluminum ones).
• bake 14-16 minutes, until golden brown. let stand until completely cooled.
• while crust is baking, allow cream cheese to soften, then beat until smooth.
• add confectionary sugar and cool whip and mix thoroughly.
• spread onto cooled crust.
• add your fruit on top of the creamy topping. you can choose whatever you like. i have listed a rough estimate of what we like to use above, but you can use any fruit of your choosing. arrange by placing one type of fruit in a circle around the edge, working inward with different fruits in each row. (wash fruit thoroughly and drain fruit thoroughly if you use canned fruit.).
• combine cornstarch and sugar with orange juice and boil for one minute.
• add 1/2 tbsp butter. if too thick, thin down with a little water. let it cool.
• brush over the fruit and serve!

NANCY'S PIZZA DOUGH

Steps:

• To make the sponge, put 15 ounces of the water and the yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast. Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly in plastic wrap and tightly wrap the perimeter of the bowl with kitchen twine or another piece of plastic wrap to further seal the bowl. Set the dough aside at room temperature (ideally 68 to 70 degrees) for 1 1/2 hours.
• Uncover the bowl and add the remaining 7 ounces of water, the remaining 13 ounces of bread flour, and the barley malt. Fit the mixer with a dough hook, place the bowl on the mixer stand, and mix the dough on low speed for 2 minutes. Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note that the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. While the dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer into the oiled bowl. Wrap the bowl as before. Set the dough aside at room temperature for 45 minutes. Dust your work surface lightly with flour and turn the dough out onto the floured surface. Acting as if the round has four sides, fold the edges of the dough toward the center. Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes.
• Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of dough under itself. Cover the dough rounds with a clean dishtowel and let them rest for 5 minutes.
• Lightly flour your hands and use both hands to gather each round of dough into a taut ball. Dust a baking sheet generously with flour and place the dough rounds on the baking sheet. Cover the baking sheet with the dishtowel and set them again at room temperature for 1 hour to proof the dough. (Or leave the dough on the counter to proof instead.) Follow "Nancy's Scuola di Pizza" instructions that follow to stretch the dough and bake the pizzas.