Hand-tossed Pizza Dough
May 30th, 2007
The awesome thing about pizza is that you can do it so many different ways. Don’t you just love versatile foods?
With pizza, you can pile on the toppings and have a loaded-down, fill-your-belly meal. Or you can go with a simple sauce-and-cheese version and have a salad on the side. Of course, you can make it anywhere-in-between, including veggie-only, lots-of-meat, or simply pick-your-favorite toppings.
Not to mention the crust choices — everywhere from thin-and-crispy to thick-crust, deep-dish. You can even go with two layers of crust with the toppings in the middle, like a pie. I’ve even seen pizza with the “crust” on the top!
This is the recipe I recently used for a simple, cheese-only pizza crust:
Hand-Tossed Pizza Crust
makes two thin crusts
1 1/2 c. water
1 Tablespoon oil
2 teaspoons sugar
1 teaspoon salt
4 1/2 c. flour
1 teaspoon yeast
Combine everything in your bread machine and set it to dough.
When the machine is done doin’ its thing — punch down the dough and divide into two pieces.
Roll into balls and then roll out flat with a rolling pin. After that, use your hands (if you’re brave) to stretch to the size of a round pizza stone or pan. If you are not so brave, continue with the rolling pin - you will get the same crust using either method.
Heat your oven to 400, sprinkle a little cornmeal on each of your pizza pans, and flop the crust on top. Top with whatever you like and bake for 15-20 minutes. (More toppings require longer cooking times.)
Enjoy!
Entry Filed under: Bread, Italian, Recipes, Supper, meatless
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