I divided the dough into 3 parts instead of the 6 recommended in the recipe and made 2 pizzas and froze the dough for the 3rd one. One was a Barbeque Chicken Pizza and the other one was a Supreme Pizza.
BBQ Chicken Pizza
✅ INGREDIENTS
- Top the pizza with the following and bake:
- 3 tablespoons Heinz BBQ sauce
- 1 cup shredded cooked chicken tossed with 1 tablespoon BBQ sauce
- ½ cup thinly sliced red onions
- 1 cup shredded mozzarella cheese
Supreme Pizza
✅ INGREDIENTS
- Top the pizza with the following and bake:
- 1 cup cooked Italian sausage (rounds/chunks)
- 1/3 cup diced onions
- 1/3 cup diced green bell peppers
- ¼ cup chopped olives
- 1/3 cup chopped pineapple chunks
- 1 cup shredded mozzarella cheese
The basic recipe for the dough is as follows:
✅ EQUIPMENT : Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza mesh.
✅ RECIPE SOURCE : “The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6. Basic Pizza DoughOriginal recipe taken from “The Bread Baker’s Apprentice” by Peter ReinhartMakes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter)
✅ INGREDIENTS
- 4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
- 1 3/4 Tsp Salt
- 1 Tsp Instant yeast
- 1/4 Cup (2 ounces/60g) Olive oil
- 1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C) 1 Tb sugar
✅ INSTRUCTIONS
DAY ONE
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water. NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.
3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas). NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball. NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
DAY TWO
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
9. I do not have a pizza stone but I have owned the pizza pans that are used by restaurants to make pizzas. They are thick mesh sheets and can be used directly in the ovens. I have tried using a pizza stone but I feel that I enjoy better oven pizzas with these. I preheat the oven at 250C NOTE: Make only one pizza at a time. During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again. You can also resort to using a rolling pin, although it isn’t as effective as the toss method.
10. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the pizza sheet.
11. Lightly top it with sweet or savory toppings of your choice.
12. Place the garnished pizza on the mesh into the oven. Bake for about 10-15 minutes till the edges of the pizza are golden and the cheese is melted.
Jyotsna
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