The Pizza Dough that Changed My Life ~ 12.9.12

Homemade pizza. Why bother? There are oodles and oodles of great pizza places (and not so great for that matter) around this great city of ours and ordering from one of them is oh so easy- dial, pay, deliver, done.

There is the occasional Sir Pizza trip. And the once in awhile DiCarlo's (only Elm Grove will do).

I'm also game for Anthony's delicious pies. And Fiori's is just iconic and infamous and sooooo good with the steak sauce, but I digress.

Those are all awesome and delicious, but not what I can do on a weekly basis feeding my family of 7!

 I just always wanted to be able to make my own.

And then one day, I tuned into my favorite cooking show that I've mentioned more times than most of you care to hear about, Mad Hungry*, and my life was forever changed. 

Lucinda made this foccacia-like pizza dough and I was completely ON BOARD.

Now, I've not had too much luck with yeast and most of my friends mentioned using a bread machine. I tried that method on our ancient bread machine only to have it fail, epically.

But I was determined to figure this process out and wanted my own pizza something FIERCE!

Friends, let me just say that we RARELY order pizza out anymore. FOR REALS.

We were having friends over for dinner last night and we decided to do pizza, salad, dessert. Mr. Crafty was wondering where we were planning on ordering the pizza from for dinner. I told him we weren't ordering I was making it. Knowing that Saturdays are a bit hectic around here he was surprised I was going to take that mission on... there would be 4 adults and 10 children between us!

I was firm on my stance. I was making the pizza. He still checked in at 3 to see if I was unwavering in my decision or if I'd like to hit the easy button. I assured him I was hitting the easy button by making this myself. 

So, onto the recipe! I use my kitchen aid stand mixer, but you could work this by hand as well. Also, the original recipe says to let rise overnight in the fridge and I used to do that until one day I forgot and let it rise on the counter and guess what, it was still awesome. So now, I usually just make it the day of.

Lucinda's Deep Dish Pizza Dough 

(but it doesn't have to be deep dish.... see end of recipe for how I make this every week)

1 1/3 cup warm water

1 tsp sugar

2 1/4 tsp yeast (I use rapid rise and buy a jar b/c I use it so often)

3 cup flour + 1 Tbs - I use bread flour, but all purpose works, too

1/4 cup yellow cornmeal

1 tsp salt

1/4 cup olive oil plus more for bowl

1. In the bowl of your mixer, combine water, sugar and yeast. Stir and let sit 3-4 minutes, until bubbles form (it will look foamy)

2. In a separate bowl, combine flour, salt and cornmeal. Stir to combine.

3. Add flour to yeast mixture and turn mixer on low, slowly stream in the 1/4 cup olive oil. When mixture forms a clump, turn dough out on a lightly floured surface.

4. Knead 5-6 times until dough is smooth. Place in a oil covered bowl and refrigerate overnight. OR let rise on the counter. Use when dough is doubled in size- takes about an hour.

5. To make the pizza. Oil a large baking sheet and press dough out into the pan. If the dough tears, let it rest a minute or two. Use a fork to prick the dough all over and cover with a towel to let rest, 20 minutes. 

6. Add toppings: for foccacia, brush dough with olive oil and add roasted tomatoes and buffalo mozzarella or parmesan cheese. see here for original recipe. Bake in a preheated oven, 450 degrees, 15-18 minutes.

Here's how I make this every week:

1. After dough has risen, I dump it onto a sheet of parchment paper and preheat my oven to 450 degrees. I divide the dough into 2 pieces and the place the other piece on another sheet of parchment paper. (the parchment helps me transfer the dough to my pizza stone in the oven)

2. Using a rolling pin, roll the dough out to your desired shape: round, rectangular, you decide!

3. Add sauce, cheese and toppings. 

4. Slide an upside down baking sheet under the parchment and transfer your pizza to the HOT oven. If you don't have a stone, you could just bake the pizza on a baking sheet instead.

5. Cook about 15 minutes. Check the middle of the dough for doneness. We take ours out of the oven, on the stone, and let it crisp up for a few more minutes. It stays hot while we eat and makes the second, third, fourth piece stay nice and hot!

 this is one of my favorite toppings - found in the freezer section at TJ's

original recipe source: here

So which method do I prefer? We like the new one made on the parchment and pizza stone... let me know if you have any questions!