Friday, June 24, 2011

Brick Oven Pizza At Home

For years, Friday's have been our family pizza nights. Now that it's summer, I think I'm going to change our Friday night dinners -just for the summer season - to bbq nights instead.  We've just got to stop heating up the house with that oven every friday!


But I thought I'd share my pizza dough recipe with you today anyway, because it's a good one and I'm making it tonight and it's on my mind. I've tried many over the years, and this is hands down, our favorite. The overnight starter gives this pizza an unbeatable chewy/crispy crust!


Brick Oven Pizza


Poolish (Starter)
1 cup Unbleached All-Purpose Flour
1/2 cup water
1/8 teaspoon instant yeast
In a mixing bowl or the pan of your bread machine, stir together the flour, water and yeast. Set aside, covered, to rest overnight or all day.
Dough
3/4 cup water
2 1/4 cups Unbleached All-Purpose Flour
1 teaspoon instant yeast
1 1/4 teaspoons salt
1 teaspoon sugar
1 tablespoon olive oil


Add dough ingredients to poolish, mix well, and knead to form a smooth dough. Allow the dough to rise, covered, for 45 minutes; gently fold the edges to the middle, turn it over, and let it rise an additional 45 minutes.

Divide the dough in half. Preheat oven to 500°F. Spread on two pizza pans. Bake for 3-4 minutes, then remove from the oven, and top with sauce, cheese and toppings. Return to the lowest rack of the oven and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.
Makes two yummy pizzas!

Gotta go get the dough started on mine right now! 

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