Friday Night Pizza Revisited

Hello Friend!  Today I share with you my Friday Night Pizza complete with pictures & a slide show!  

INGREDIENTS

INGREDIENTS

INGREDIENTS

14 oz. all-purpose flour (or 3 cups)
2 tsp kosher salt
2 tsp dry active yeast
1 cup warm water (between 80º to 100º F)*
2 Tbsp olive oil (plus a bit more for oiling the bowl in which the dough will rise)
Note: *Cooler water is fine, but I wouldn’t use icy cold water. I recommend warm water simply because it makes the dough easier to handle.

 

 

 

DIRECTIONS

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WARM & COZY OVEN 🙂

 

1.  Warm up your oven (anywhere from 170º – 200º F). Once it hits this temperature, turn the oven OFF. Coat the inside of an oven safe bowl with some (maybe 1/2 tsp?) olive oil.

 

 

 

 

2.  Place flour, salt and yeast in bowl of food processor fitted with either the plastic dough blade or the steel blade. (I’ve used both and noticed no real difference.) Mix for 5 seconds.

3.  Measure out the water and add 2 Tbsp olive oil.

image 

4.  With the machine running. Pour the water & oil into the bowl through the feed tube. Process for about 30 seconds. The dough should come together into a ball.

This slideshow requires JavaScript.

5.  Turn dough onto a floured surface and knead a few times.

 

6.  Put the dough smooth side down into the oiled bowl, rub it around, then flip dough over.

IN OILED BOWL

IN OILED BOWL

7.  Place dampened tea towel, sprayed with cooking oil, over the bowl and place in that warm cozy oven or in another draft-free spot in your kitchen.

After just 3 hours in the warm oven…

AFTER 3 HOURS

AFTER 3 HOURS

 

8.  When you’re ready to bake, take bowl out of oven and dump the risen dough onto a floured surface.

RISEN DOUGH, AFTER ABOUT 6 HOURS

RISEN DOUGH, AFTER ABOUT 6 HOURS

9.  Knead dough a few times to reshape into a ball.  Dust with a bit of flour and cover again with tea towel.  Allow dough to rest while you preheat oven to 500°.

RESHAPED AND DUSTED WITH FLOUR

RESHAPED AND DUSTED WITH FLOUR REMEMBER TO COVER WITH SAME TEA TOWEL

10.  After 15-20 minutes, stretch out your dough.  This takes practice and PATIENCE.  If, when you’re stretching the dough, it bounces back a lot or tears easily, it needs to rest some more.  Reshape into a ball or just pinch the torn edges together, cover it and walk away for at least 5 minutes.

11.  Stretch to desired size and shape, then prick dough with a fork.

APPROX. 12" X 14"

APPROX. 12″ X 14″

12.  Bake the naked dough for about 5-7 minutes.  No color or a light golden color is good.  Remove from oven and lower the oven temperature to 375°.  Top your partially cooked dough to your liking.  I usually use store-bought jarred pizza sauce and pre-shredded mozzarella cheese.  Bake again for 10-15 minutes, keeping a close eye after about 8 minutes, to desired doneness.  Please note that the fat content of your cheese will affect how quickly it browns.

My family and I were so hungry on Friday night that I forgot to take a picture of the completed pie…

HALF EATEN PIZZA YUM!  :)

HALF EATEN PIZZA
YUM! 🙂

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2 thoughts on “Friday Night Pizza Revisited

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