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Instructions |
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Place water and sugar in mixing bowl of stand mixer using
paddle attachment. Stir. Sprinkle yeast over water and let bloom
for a few minutes. Stir in Olive Oil. Blend salt into flour. Add 1/3 the flour mixture and mix
on low while gradually adding remaining flour. Once flour is incorporated (just moist - prob.
less than a minute), increase speed to 2 and machine knead for 5 minutes.
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Lightly flour or oil work surface. Remove dough gathering up flour and
dough bits. Turn dough out onto surface and knead lightly 4-5
times and return to bowl. Knead on 2 for 5 more minutes. Turn
dough out onto work surface and hand knead 8-10 times or until
until smooth ball forms and finger print bounces back. Cut into 4
equal pieces (about 225 grams each). Shape each piece into a
ball. // If freezing the dough, now is the time. //
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Rub or spray your balls with EVOO and space them out on baking
sheet giving them room to grow. Cover with plastic wrap securely,
but with room to grow. Refrigerate for 16-20 hours (they will about double in size). After cold
rise in fridge, let sit covered on the counter for about 4 hours before shaping and baking.
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Homemade Frozen Pizza // Shape and stretch risen dough ball into a 10-inch pizza pie and
place on a pizza screen or oiled pan. Prick with a fork in a few
places on top of the pie avoiding the crust. Bake at 475 degrees
for about 4 minutes or until crust is a very light golden brown. Top
it with pizza sauce, cheese, and toppings. Wrap tightly with plastic
wrap on all sides. I cut a piece of clean cardboard and built the
pizza on that which makes it easier to wrap and handle. // To bake
from frozen, remove wrapping and cardboard and place in the lower part of the oven for 16-
18 minutes at 475 degrees.
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Originally Submitted
9/19/2023
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