City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Pizza Dough
May/Jun 2009
Makes 1 large or 2 or more small pizzas, depending on the size of your personal pizzas. Adapted from a Mark Bittman recipe. This recipe doubles easily.

1 t. instant or rapid-rise yeast
3 c. flour (approximately)
2 t. salt
1-1/2 c. warm water
¼ c. extra-virgin olive oil

Combine 1-1/2 c. flour with the salt and yeast and whisk to blend well.  Add the water and olive oil and stir until smooth. Add the remaining flour ¼ c. at a time, stirring to incorporate. When the dough is stiff and pulls away from the side of the bowl, turn it onto a lightly floured surface and begin kneading, adding a bit of flour if the dough becomes sticky. Knead until smooth.

Put the dough into an oiled bowl, cover, and let rise in a warm place until doubled in size, 1 to 2 hours. Punch down and break dough into individual pieces for personal-size pizzas, press or roll out to about ¼-inch thickness. Cover with a tea towel and allow to rest 10 minutes. Lay the dough on oiled pizza pans or pizza stones sprinkled lightly with corn meal. Top and bake in a pre-heated 500°F oven for 10 to 12 minutes.

Rice Grains and Pastas