Woody S Pizza Crust Food

WOOD-FIRED OVEN PIZZA DOUGH

Steps:

• Mix water, yeast, salt and honey together until all are dissolved.
• Place into a large mixing bowl.
• Add flour.
• Mix at moderate speed for 8-10 minutes.
• The dough should form ears and the mixing bowl should be essentially dry.
• Place dough in a greased bowl, and cover with a moist dishtowel.
• Place in a warm area for about an hour, until doubled in size.
• Roll out on a floured surface, and divide into 4 or 5 balls.
• Place in a proofing tray
• If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using.

WORLD'S BEST PIZZA CRUST

Steps:

• Dissolve yeast and sugar in water.
• Beat in ½ flour.
• Add salt, oil and rest of flour (add more if needed to make handle-able dough).
• Rise in oiled bowl.
• Place on greased pan.
• Add sauce, cheese, etc.
• Bake at 450 20 -25 minutes (til brown).

PRIME-TIME PIZZA DOUGH

Steps:

• In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F). Sprinkle the yeast on top and let stand 10 minutes, or until foamy. Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together. Allow the machine to knead the dough until smooth. (If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic. Or combine by hand in a large bowl.)
• Turn out the dough onto a floured board and knead 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.
• Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas. Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes. (If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.)
• Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. (If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.) Preheat the oven to 500 degrees F.
• Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust. When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan). Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven).
• Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.
• Guy's Favorite Topping Combos
• The French Pig (pictured above)
• Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar
• The Motley Que
• Pulled chicken, barbecue sauce, red onions, cilantro, fontina
• Spicy Hawaiian
• Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella
• Au Naturel
• Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt

PIZZA DOUGH

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.