Monday, November 7, 2016

jp's homemade pizza dough

We try to have homemade pizza every Friday. In a perfect world we would be able to order in pizza every Friday and make our rounds at all the local pizza eateries in our area, but our budget just does not allow that.

When I'm in charge of Pizza Friday, I get store-bought dough like this. Luckily for all of us, Jon is usually in charge of Pizza Friday and he has totally perfected the art of homemade pizza dough.

Fair warning - his recipe does take planning and effort. He usually makes the dough while the kids are napping (around 2 pm) so that it is ready for dinner. Several of my friends have asked me for his dough recipe and I've been a huge slacker getting it from him because it is relatively inexact - he said he has learned by feel the right proportions of water, flour, etc. But if you want the most delicious and fluffy pizza dough ever I highly recommend giving his recipe a shot!

720g flour (~6 cups)
2 tsp. salt
2 tsp. active dry yeast
1 tsp. honey
~1/4 c. warm water
1/4 c. oil (Jon uses corn oil; olive oil works also)
2 c. warm water

1. Put the honey in the 1/4 c. of warm water. Add yeast and whisk. Let it sit until frothy.
2. While yeast sits, mix the flour and salt together. Make a well in the middle and add yeast mixture and oil to the well when the yeast is ready.
3. Add approximately 1 3/4 c. of the 2 c. warm water to the dough and mix it until uniform.
4. The dough should be sticky. Take the dough from the bowl and turn it onto a lightly floured surface.
5. Knead the dough for approximately 15 minutes - it will be really sticky and will stick to your hands. You want it to be a really wet dough - you do not want it to be too dry. If too dry, add the rest of the 2 c. water one tablespoon at a time. If it is too sticky, continue to flour the surface but be sure not to add too much flour.
6. When the dough is smooth and elastic / becomes less sticky stop kneading it.
7. Lightly grease a large bowl. Add the dough and cover the top of the bowl with plastic wrap.
8. Place in a warm, draft-free place (Jon will place ours in the microwave without it turned on) for approximately an hour to an hour and a half--until the dough has nearly doubled in size.
9. Take the edges and fold them back into the center of the dough and squeeze air bubbles out.
10. Return to bowl for second rise, approximately one additional hour. Note: you can repeat this process as many times as you would like - the more times you do this, the fuller the flavor of the dough.
11. Split dough into 3 semi-flat balls. Let sit on the lightly floured surface, covered with a dish towel, for approximately 15-20 minutes, until dough is relaxed and slightly fluffy.
12. Shape the ball into your crust, add toppings and bake at 500 degrees for approximately 20 minutes. Note: Jon recommends preheating a baking sheet upside down and sliding the pizzas directly onto that surface while it is still in the oven.

This recipe makes enough for 3 medium to large pizzas. We usually make one pizza for the kids (toppings: marinara sauce, cheese, and half pepperoni) and one for us (spinach, artichoke and goat cheese with an aglio e olio sauce). 

For anyone interested, here is how I make the toppings for our pizza:
1. Add olive oil to large saucepan over medium heat.
2. Add freshly diced garlic to the olive oil and cook for a couple of minutes, but not long enough for the garlic to become crispy.
3. Add handfuls of fresh baby spinach. Mix into the olive oil and garlic.
4. Add salt, pepper and Italian seasoning to taste.
5. Mix until the spinach has wilted.

I then spread the sauce/spinach over the dough, add marinated artichoke hearts and crumbled goat cheese. It's really quick and the payoff is huge.

1 comment:

  1. Homemade pizza is my favourite! I got a pizza stone a few years back and it really upped my game! My dough recipe is very similar to the one you guys use, but I've never done a second rise with it. Next time I'll have to try it out and see it I notice a difference!