Tuesday, February 24, 2009

Pizza, updated

I promised last year to post the sauce recipe. Didn't happen. Sorry...

I have updated the dough recipe however, and will now post both the updated dough recipe and also the red sauce. Here goes:


Pizza Dough:
This recipe will make 2-16” thick crust, or 3-16” thin crust pizzas.
3 cups warm water
1 Tbsp Sugar
4 ½ tsp Active Dry Yeast
1 Tbsp Sea Salt (regular salt can be substituted)
1/8 cup extra virgin olive oil
8 to 9 ½ cups Bread Flour (all-purpose can be substituted)

Pizza Sauce:
1 can (15 oz.) Contadina Tomato Sauce
1 can (6 oz.) Contadina Tomato Paste
1 ½ Tsp Sea Salt
1 Tbsp ground black pepper
3 Tbsp Balsamic vinegar
2 rounded Tbsp minced garlic
2-3 Tbsp McCormick “Italian Seasoning” herb blend
Combine all ingredients in bowl with wire whisk and allow to sit for at least 1 hour before using.

In Stand mixer or large bowl, combine 1st 3 ingredients and let stand for 3 minutes
Add salt and oil and stir well
Mix in flour and knead well until dough has satiny feel and is no longer sticky. You should be able to mix in 8 cups to start and add flour until proper consistency is reached. Amount of flour will vary depending on humidity, absorption of flour, and other factors.

Lightly oil a large bowl and put dough in to rise, covered with plastic wrap, until at least doubled in volume (2-3 hours at room temperature). Punch down, knead in bowl, and allow to rest for another 30 minutes.

Divide dough evenly by weight for pizza crusts. Lightly knead dough and form into a tight ball, being careful not to expel too much air.
Roll out dough on lightly floured surface (I use 50/50 mix of corn meal and flour) and toss/stretch to size.

Top with sauce and your favorite toppings and bake in pizza pan (or on a stone) at 450-475° for 12-15 minutes until crust is light brown. You might want to start out in the lower third for 7-8 minutes, then move to the middle for the remainder of the cooking time.

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