No doubt, a proper student would be reviewing her production management lecture notes right now. Contacting her Marketing Research presentation group members to set a meeting place and time. Preparing for bed to wake up for a 6AM start the next day. My, oh my. What a diligent person is she. But not I. No, no, no. Instead, I’ve decided to dedicate the last hour to my fellow readers and bloggers. Because there’s no limit to my love for you. And my love in sharing food with others. For you see, this is the 6th time I’ve made this crust in the last 1.5 months. I’ve tried several pizza dough recipes in the past—18 hours of waiting but no knead magical pizza dough. Food Network pizza doughs. All Recipe pizza doughs. It has been an endless journey.
But this one? This one is Gold. For when you don’t feel like waiting 3 hours for it to properly rise and proof. When you don’t want to knead for 20 minutes. When you don’t own a powerful stand mixer. When you have a sudden hankering for pizza at 2AM in the morning while writing a research paper. Etc. It’s brilliant. It’s magical. And if you own a pizza stone, it would probably be even better. The crust is crackly and chewy, while the interior is soft and almost melts into your mouth, in harmony with the cheese and other toppings. Be sure to properly heat the oven before you bake the dough, it should be preheated for at least 30 minutes and up to an hour. Below are snapshots of at least 3 different times this pizza dough was used. I don’t think I’ve ever done that for this blog before, so I suppose that tells you what I feel about this recipe Loud and Clear. Enjoy everybody! :]
The Slacker’s Amazing (30 minute) Pizza Dough (with various “F-Yeah!” toppings)
Yield: 1 medium pizza (4 proper serving slices)
160 grams all-purpose flour
1 (generous) teaspoon active dry yeast
1.5 teaspoons raw honey
1.5 teaspoons extra virgin olive oil
80-110 ml lukewarm water
more oil, for brushing
cornmeal, for dusting
1. Preheat the oven to 480 degrees F/250 degrees C. Fill a pot large enough to hold a medium-sized mixing bowl with 1-2 inches of water and heat until simmering. Turn off the fire.
2. In the meantime, mix together the flour, yeast, honey and olive oil. Now, gradually drizzle in 80 ml of water, stirring to combine with a fork or wooden spoon. Then add a teaspoon of water at a time until no visible dry flour is left; however, the dough should not become sticky after you’ve kneaded it for 1-2 minutes. Once it is smooth, grease the bowl and dough with more olive oil before covering loosely with a shower cap or plastic wrap (this is where
stealing taking home shower caps from hotels comes in handy!) Place the bowl on top of the pot where you previously simmered some water and rest for 25 minutes.
3. Prepare your toppings while you wait for it to rise. Look below for some combinations.
4. Dust the table top with a generous amount of cornmeal and dump the dough right on top of it. Shape it into an even disc. The next part is important guys! Do not roll the dough out using a rolling pin. Simply use your knuckles to press down on the dough, starting from the middle and going outwards. Stop just before the edge so that a crust will start to form. Continue stretching the dough with your knuckles until it reaches your desired size. Transfer the dough to your pizza stone or parchment-lined baking sheet and spread on your toppings. Brush some olive oil on the crust of the pizza. Bake for 13-15 minutes or until the crust is golden brown, the toppings are heated through, and the cheese is bubbly and delicious looking. Yuuuum! Now slice and take a biiiiiig bite!
Don’t burn your tongue. Burning your tongue is a must. Just kidding!
CHIVE AND GARLIC DOUGH
add to the flour mixture, before adding the water: 3 tablespoons chopped chives and 2 finely minced garlic cloves
THYME AND CHILI DOUGH
add to the flour mixture, before adding the water: 2 sprigs of finely chopped thyme and 1/4 teaspoon crushed red chili pepper flakes
Pepperoni, Chipotle, and Triple Cheese: 1/4 cup garlic tomato sauce mixed with 2-4 teaspoons chipotle in adobo sauce, 1/2 cup shredded mozzarella cheese, 1/2 cup shredded provolone cheese, 2 tablespoons grated parmigiano reggiano or romano cheese, handful pepperoni slices, chiffonaded green lettuce for garnishing, (optional: squeeze of lime, loomi, or lemon after it has been baked)
Roasted Pumpkin, Egg, and Honey Lemon Garlic Aioli: honey lemon garlic aioli (1 large egg yolk, 1 tablespoon freshly squeezed lemon juice, 1/2 teaspoon lemon zest, 2 large garlic cloves, 2 teaspoons raw honey, 1/2 teaspoon fine sea salt ALL PULSED UNTIL FOAMY, THEN DRIZZLE IN: scant 3/4 cup olive oil), slices of softened pumpkin (microwave the slices on high for 1-2 minutes until soft), 1/2 cup shredded fontina cheese, 1/2 cup shredded mozzarella cheese, 3 tablespoons crumbled goat cheese, chopped chives or spring onion, freshly cracked black pepper, 1-2 large eggs
Note: feel free to double the recipe! #more toppings to come, after further testing in the
plain dough vs. chive and garlic dough
use them knuckles! karate punch!
Mamma mia…now time for some potato couching! *rubs ma belly*