| RFC Certified Unofficial Website |  |
|
|||
Making Pizza - KokoKoko shows us how she made homemade pizza.Pizza dough - from the Silver Palate cookbook1 pack Yeast, active dry lukewarm water (110ø) In a small bowl, dissolve yeast in 1/2 cup of the lukewarm water and let stand 10 minutes. In a mixing bowl, mix flours, freshly ground black pepper and salt together. Add the dissolved yeast to the dry ingredients with olive oil and 1/2 cup of remaining water. Mix with a wooden spoon to form a dough, adding a little more water if needed. Remove dough from the bowl to a floured pastry board. Knead for 8 to 10 minutes, or until dough is smooth and pliable. Flour board lightly whenever dough begins to stick. Wash and dry mixing bowl, and rub it with olive oil. Place dough in the bowl and turn it over to coat it thoroughly. Cover dough with plastic wrap and place in a warm place (75ø-80øF.) for 2 hours, until doubled in bulk. When dough has doubled in bulk, punch it down and knead for 15 seconds. Let it rest under a towel for 10 minutes before proceeding with recipe. 
First, assemble the ingredients for the crust. The wine went into me
Knead the dough for 8 to 10 minutes until smooth or you give up
Place in an oiled bowl, cover and let rise in a warm place until doubled
Risen dough
Punch down and knead a little more then let rest
Assemble toppings while dough is resting. Trader Joe's starter sauce, feta cheese, fresh basil, portabella mushroom, chicken sausage, pepperoni, topped with parmesan cheese
This is the first time I've ever used the starter sauce Trader Joe's carries. It comes in a handy little box that zips open.
It's chopped Italian tomatoes, fresh garlic fresh onion and olive oil. They say it's "ready to be doctored. Use it as a base for your own custom pasta sauce, pizza sauce, or even for your own family salsa recipe".It's nice and chunky, tasty and I didn't do a thing to it and it was fine. It's not tomato-y at all.
Ready to bake
Hot out of the oven
Close up of slices
The crust turned out a little dry. I have a couple of ideas about what went wrong and I'll try something different next time. (See comments below)CommentsKoko: The denizens of r.f.c. made some comments that I would like to include: zxcbob suggested: "Probably need more water in the dough." A portion of what Sheldon suggested: "I don't know your dough recipe but I can say right off that your crust would turn out much better if you do a retarded rise... one kneading only and place in fridge to rise over night, do not knead a second time, punch down and prepare pizza, bake immedieately" Sheldon also suggested Using a quality high gluten bread flour. |