Thursday, November 29, 2012

Pizza night....and a consistent crust

Lately I have been still making pizza but not nearly as often due to the high carb count. I have been experimenting with smaller dough amounts since it's just the two of us lately. Last night after work I mixed up a quick batch. Brenda worked late and I did not want a cooked pizza just sitting around waiting for her so I made a small dough batch, divided in half and made two smaller crusts, almost personal pan size but a little larger. Since it was Wednesday, I used mushrooms for the topping of choice, a smattering of sauce and Red Pepper flakes ( a generous quantity on mine) with some cheese blend from Kraft.

I started with just a scant 2 cups of flour and my food processor. I have  Cusinart 7 cup with a dough speed that just makes this so easy. 1 teaspoon of yeast, 1 teaspoon of salt and a good glug of olive oil. Enough warm water to just make the dough ball clean the bowl. Let it run for a short bit then set the timer and let it rest 20 minutes. Pulse it again after the time is up for a few times then put it in an oiled bowl to let it rise. I placed mine in the oven in "Proof" mode covered with plastic.

Divide the dough after a doubling and roll it our to a 10-11 inch circle. I know, I rolled it. Whatever. I place it in a screaming hot oven (400) on the cast iron pizza stone (or regular one, they are both in the oven). The dough puffs and bubbles nicely and gets just a slight color then remove it to a wire rack for assembly. About 7 minutes or so.

I cannot seem to make a raw finished pie slide off the peel to save my sorry soul, therefore I prebake and it is great. No more topping cooking other than on the crust and it seems to make no big difference to the pie. The crust is thin and crunchy and delicious.

Since Brenda worked till 630 I simply asembled hers when she said she was on her way home, popped it in the oven and it was ready by the time she got settled.  Yum!

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