digsandthat.com

DigsMagazine.com make your stomach happy  .
.
.

what's for dinner?

take the poll

 

 

 

 

a home + living guide for the post-college, pre-parenthood, quasi-adult generation

10.14.2002

home
editor's note 
_____________

DEPARTMENTS
 
o lounge 
o nourish 
 
o host
o
laze
_____________

o BOARDS
o SHOP
o send an ECARD
_____________

about
contact
submit your ideas
support digs
search
links  

 

..
got a random food question? jump to the boards

copyright ©1999-2002
DigsMagazine.com.

the perfect slice 
how to make a great homemade pizza: part one
 
by
Yee-Fan Sun
1 2 3
continued from page 2

If youíre using a standing mixer: Combine 1Ĺ cups of the flour with the salt, yeast mixture, and olive oil. Mix it all up with the paddle attachment. Switch to the dough hook. Using a slow speed setting, add the rest of the flour a little at a time, until you have a sticky ball of dough. (If the dough doesnít seem to be coming together, you may have to switch to manual kneading to get it into a cohesive ball). Knead for a couple of minutes, adding in as little flour as necessary to get the consistency described in the food processor directions. Form it into a ball.

If doing it all by hand: Combine 1Ĺ cups of the flour with the salt, yeast mixture, and olive oil. Mix it together in a bowl using a wooden spoon, until well-blended. Add the remaining flour gradually; at some point, the dough will get too stiff to keep working it in with the spoon Ö you should then switch to manual kneading. Knead until the dough is smooth (this may take a good 10-15 minutes), and form it into a ball.

3 Brush or spray the inside of a bowl with oil. Place the ball inside the bowl, cover with plastic wrap or a damp cloth, and let the dough rise in a warm, draft-free nook of your kitchen for an hour or so, until itís doubled in size.

4 Punch dough the dough after this first rise. At this point, you can divide the dough into thirds or quarters if you donít plan to use it today; wrap each portion tightly in plastic wrap, then pop 'em all in a freezer-friendly seal-able plastic baggie. Freeze for up to a month or so; when you're ready to bake up a pie, defrost the dough and let it slowly rise at room temperature for 4 hours or so, or in the fridge overnight/up to a day.

If youíre using the dough right away, on the other hand, fold the dough back onto itself a handful of times. Place the dough folded-side down, cover with plastic wrap, and let it rise for another 30 minutes. Punch down the dough, divide it into however many pizzas youíre planning to make, and get ready to roll, top and bake. 
In two weeks ... tune in for the second part of our pizza basics article, as we give you the scoop on tricks for rolling and shaping the perfect pie, tips on baking, and ideas for super toppings. 

check out these related articles:
noodling around | lasagna basics | holy ravioli

check out the recipe index ! 

 

---------------------------> lounge . nourish . host . laze . home.