Pizza Crust Recipe - Mommy

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  • 7/31/2019 Pizza Crust Recipe - Mommy

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    Pizza Crust

    Hands-on time: 20 mins.

    Baking time: 18 mins. to 30 mins.

    Total time: 3 hrs 8 mins.

    Yield: 1 or 2 standard round pizzas, or 1 large rectangular pizza, about 12 servings

    Ingredients

    20

    1. Volume2. Ounces3. Grams 2 teaspoons active dry yeast or instant yeast 7/8 to 1 1/8 cups lukewarm water* 2 tablespoonsolive oil 3 cupsKing Arthur Unbleached All-Purpose Flour 1 1/4 teaspoons salt *Use the lesser amount in summer (or in a humid environment), the greater amount in winter

    (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate

    controlled.

    Tips from our bakers

    Make pizza any shape or size or thickness you like; the above guidelines are simply suggestions.Understand that the thickest-crust pizza will need to bake longer than the thinnest-crust

    version.

    To freeze partially baked pizza crust: Bake crust as directed in step 13. Remove from the oven,cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to

    serve pizza, remove the crust from the freezer, and allow it to thaw, loosely wrapped, at room

    temperature. Once it's completely thawed, complete pizza by starting at step 15 above.

    Directions

    1) If you're using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the

    lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the

    mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

    http://www.kingarthurflour.com/shop/items/boyajian-extra-virgin-olive-oil-8-ozhttp://www.kingarthurflour.com/shop/items/boyajian-extra-virgin-olive-oil-8-ozhttp://www.kingarthurflour.com/shop/items/boyajian-extra-virgin-olive-oil-8-ozhttp://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lbhttp://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lbhttp://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lbhttp://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lbhttp://www.kingarthurflour.com/shop/items/boyajian-extra-virgin-olive-oil-8-oz
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    2) Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix

    and knead everything togetherby hand, mixer or bread machine set on the dough cycletillyou've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4 to 5

    minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps

    sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still

    look fairly rough on the surface.

    3) To make pizza up to 24 hours later, skip to step 5.

    4) To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it torise till it's very puffy. This will take about an hour using instant yeast, or 90 minutes using

    active dry. If it takes longer, that's OK; just give it some extra time.

    5) To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature.

    Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step

    allows you more schedule flexibility; it also develops the crust's flavor. About 2 to 3 hours

    before you want to serve pizza, remove the dough from the refrigerator.

    6) Decide what size, shape, and thickness of pizza you wantto make. This recipe will make one of the following choices:

    Two 1/2"-thick 14" round pizzas (pictured);Two 3/4"-thick 12" round pizzas;

    One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza (pictured);

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    One 1 1/2"-thick 9" x 13" rectangular pizza;

    One 1"-thick 14" round pizza.

    7) Divide the dough in half, for two pizzas; or leave it whole for one pizza.

    8) If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza,shape it into a rough circle. In either case, don't pat it flat; just stretch it briefly into shape. Allowthe dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15

    minutes.

    9) Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into

    the bottom of the pan(s). The pan spray keeps the pizza from sticking; the olive oil gives the

    crust great flavor and crunch.

    10) Place the dough in the prepared pan(s). Press it over thebottom of the pan, stretching it towards the edges. You'll probably get about two-thirds of the

    way there before the dough starts shrinking back; walk away for 15 minutes. Cover the doughwhile you're away, so it doesn't dry out.

    11) When you come back, you should be able to pat thedough closer to the corners of the pan. Repeat the rest and dough-stretch one more time, ifnecessary; your goal is to get the dough to fill the pan as fully as possible.

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    12) Allow the dough to rise, covered, till it's noticeably puffy, about 90 minutes (if it hasn't been

    refrigerated); or 2 to 2 1/2 hours (if it's been refrigerated). Towards the end of the rising time,preheat the oven to 450F.

    13) Bake the pizza on the lower oven rack till it looks and

    feels set on top, and is just beginning to brown around the edge of the crust, but is still pale ontop. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for mediumthickness; and 12 to 14 minutes for thick-crust pizza. If you're baking two pizzas, reverse them in

    the oven (top to bottom, bottom to top) midway through the baking period.

    14) To serve pizza immediately: Remove it from the oven,

    and arrange your toppings of choice on top. Return to the oven, and bake on the upper oven rackfor an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the

    cheese is melted. Check it midway through, and move it to the bottom rack if the top is browningtoo much, or the bottom not enough.

    15) To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven,cool completely on a rack, wrap in plastic, and store at room temperature. When ready to serve,

    top and bake in a preheated 450F oven, adding a couple of minutes to the baking times notedabove. Your goal is a pizza whose crust is browned, and whose toppings are hot/melted.

    16) Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before

    serving. For easiest serving, cut with a pair of scissors.

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    Nutrition information

    Serving Size: 1/12 crust Servings Per Batch: 12 Amount Per Serving: Calories: 130 Caloriesfrom Fat: 25 Total Fat: 2.5g Saturated Fat: 0g Trans Fat: 0g. Cholesterol: 0mg Sodium: 240mg

    Total Carbohydrate: 22g Dietary Fiber: 1g Sugars: 0g Protein: 4g.

    Banana Bread Recipe

    Ingredients

    1 cup banana, mashed 1 cup sugar 2 pieces raw eggs 1/2 cup cooking oil

    1 tsp teaspoon salt 1 tsp vanilla essence 1 1/2 cups all purpose flour 1 tsp baking soda

    Cooking Procedure

    1. Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda.2. Mix the dry ingredients thoroughly until everything is evenly distributed.3. Add the other ingredients (eggs, mashed bananas, cooking oil, vanilla essence) then mix well

    with the dry ingredients until a batter is formed.

    4. Grease the loaf pan and pour-in the mixture.5. Preheat oven at 350 degrees Fahrenheit then bake the mixture for an hour.6. Remove from loaf pan from the oven then allow to cool down for a few minutes. Transfer the

    banana bread on a serving plate.

    7. You may put the bread in the fridge to cool or serve immediately. Share and Enjoy!