Pizza crust-A A +A
By Artie Sy
Tuesday, September 25, 2012
HELLO, readers. Here is part 2 of our small series on pizza crusts. Before we go into the actual recipe, we should know that the difference of thickness is caused by the double proofing, which gives the dough a more bread-like texture and not really the fact of using more dough. Below is a good recipe although if you use the previous recipe, you will simply let the dough rise twice. You will let the dough rise again after punching the dough down the first time. So that you won’t be confused, let us use another recipe. And when you have more or less gotten into the feel of thicker crust (if the is our preference) you may go back to the first and use that recipe.
We like this dough recipe for thicker crusts. The double proofing adds bread like complexity and texture when proofed for at least 8 hours.
• 1 - cup milk
• 3/4 cup – water
• 1 tablespoon salt
• 2 teaspoons sugar
• 2 teaspoons yeast
• 1 tablespoons olive oil
• 4 1/4 cups bread flour
Combine milk, water, salt, and sugar in a saucepan and heat to 110 to 116 degrees. Add yeast, stir well and let the mixture stand 10 minutes until foamy. Add oil and flour and mix for eight minutes on low speed in a mixer with a dough hook if you have an electric mixer. If you don’t have a mixer, mix and beat with a wooden spoon. When the dough has been mixed, begin kneading the dough knead it for at most 10 minutes. When the dough is elastic (it should not stick to your hands much).
After mixing, cover the bowl with plastic wrap and proof for two hours or until doubled. Remove from bowl and punch down. Return to bowl and proof again until double in size. Now we are proofing for a second time. This is what will make the crust thicker, because the texture will be like that of bread.
Divide the twice “risen” dough into three equal parts and place in a covered “Tupperware” or similar covered container until ready to use. With well floured hands, hand-toss or, roll out with a rolling pin. May we suggest that you don’t try the hand tossed method until you are a bit proficient and just use a rolling pin.
This recipe yields three 12 to 14 inch thin crust pizzas.
This recipe can be done in a kitchen mixer with a dough hook. After the yeast has activated (risen), add all the ingredients in the mixer and mix on the lowest speed for 10 to 12 minutes.
To our dear readers, may we suggest that you try making your own pizza crust when you have time? Making your own crust is not very difficult, in truth, it is easy and it is the proofing time which causes to long waits. When you start at night, you can proof it in the fridge, and the wait is till the morning. The second rising may be at room temperature, which is about two hours. The pizzas may be served at night during television time. Or else, you may cook the pizzas and reheat them when you want them. Three pizzas are okay for family at night or for merienda or just to eat.
We won’t go into toppings today, because, as we have always advocated, one cooks to eat what one likes. In the last part of these series, we will give you the basic topping necessities and all the variations possible.
Until next week...
Published in the Sun.Star Baguio newspaper on September 26, 2012.