On the day before Christmas Eve AKT made pizza in Burlington.<\/p>\n
KST helped with the sauce.
\nAnd AKT did the toppings.
\nAnd then into the oven.
\nConcerned cooks watched.
\nThe finished product was great!<\/p>\n
Recipe: Recipe By\u00a0\u00a0\u00a0\u00a0 : Fine Cooking Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient \u2014 Preparation Method Making and dividing the dough<\/p>\n Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn\u2019t cold). Meanwhile, put the\u00a0flour and salt in a food processor fitted with the steel blade; process\u00a0briefly to mix. With the machine running, add the water-yeast mixture in a\u00a0steady stream. Turn the processor off and add the oil. Pulse a few times\u00a0to mix in the oil.<\/p>\n Scrape the soft dough out of the processor and onto a lightly floured\u00a0surface. With lightly floured hands, quickly knead the dough into a mass,\u00a0incorporating any bits of flour or dough from the processor bowl that\u00a0weren\u2019t mixed in. Cut the dough into four equal pieces with a knife or a\u00a0dough scraper. Roll each piece into a tight, smooth ball, kneading to push\u00a0the air out.<\/p>\n Rising and storing the dough<\/p>\n What you do next depends on whether you want to make pizza right way or at\u00a0a later date.<\/p>\n If you want to bake the pizzas as soon as possible, put the dough balls on\u00a0a lightly floured surface, cover them with a clean dishtowel, and let them\u00a0rise until they almost double in size, about 45 minutes. Meanwhile, turn\u00a0your oven on, with the baking stone in it, to let the stone fully heat.<\/p>\n If you want to bake the pizzas tomorrow, line a baking sheet with a\u00a0floured dishtowel, put the dough balls on it, and cover them with plastic\u00a0wrap, giving them room to expand (they\u2019ll almost double in size), and let\u00a0them rise in the refrigerator overnight.<\/p>\n To use dough that has been refrigerated overnight, simply pull it out of\u00a0the refrigerator about 15 minutes before shaping the dough into a pizza.<\/p>\n To freeze the dough balls, dust each one generously with flour as soon as\u00a0you\u2019ve made it, and put each one in a separate zip-top bag. Freeze for up\u00a0to a month.<\/p>\n It\u2019s best to transfer frozen dough from the freezer to the refrigerator\u00a0the night before (or 10 to 12 hours before) you want to use it. But I\u2019ve\u00a0found that dough balls pulled straight from the freezer and left to warm\u00a0up on the counter will be completely defrosted in about 1-1\/2 hours. The\u00a0dough is practically indestructible.<\/p>\n Shaping your pizza<\/p>\n Put the proofed or thawed ball of dough on a lightly floured wooden board. \u00a0Sprinkle a little more flour on top of the ball. Using your fingertips,\u00a0press the ball down into a flat cake about 1\/2 inch thick<\/p>\n Topping your pizza<\/p>\n For some people, pizza isn\u2019t pizza without the scarlet of tomatoes peeking\u00a0through the cheese, but there are many delicious savory combinations that\u00a0show off fresh seasonal produce. It\u2019s better to use winter vegetables like\u00a0greens or even canned tomatoes when fresh tomatoes are out of season.<\/p>\n To get you started, here are two of my favorite ways to top a pizza \u2013\u00a0plus lots of suggestions for combinations to inspire your own designs.<\/p>\n To make the Angeli Caff\u00e9\u2019s favorite, Pizza al Caprino \u2014 Over the shaped\u00a0pizza, scatter 10 to 15 cloves roasted or slow-cooked garlic, 5 to 6\u00a0oil-packed sun-dried tomatoes (drained and sliced), 3 ounces crumbled goat\u00a0cheese, a few capers, and a pinch of oregano. Drizzle with extra-virgin\u00a0olive oil.<\/p>\n To make a simple flatbread \u2014 Scatter sliced garlic (3 to 4 cloves),\u00a0minced fresh rosemary (from 1 small sprig), and coarse salt over the\u00a0dough. Make several 1\/2-inch slashes to keep the dough from puffing up.<\/p>\n Drizzle with lots of extra-virgin olive oil before baking, and garnish\u00a0with Parmesan. Serve this delicious \u201cPizza Aglio e Olio\u201d with a\u00a0salad or cheese.<\/p>\n To design your own pizza \u2014 Use any of these topping combinations to\u00a0inspire your own creation. A generous drizzle of olive oil is a great\u00a0addition to just about any pizza.<\/p>\n * Saut\u00e9ed onions, fresh sage leaves, grated pecorino romano, grated\u00a0Parmesan. Baking your pizza<\/p>\n Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the\u00a0oven and heat the oven to 500\u00b0F. Ideally, let the stone heat in the oven\u00a0for an hour.<\/p>\n Shake the peel (or baking sheet) gently back and forth to make sure the\u00a0pizza isn\u2019t stuck. If it seems stuck, lift the edges up with a spatula and\u00a0toss a bit of flour under the dough. Quickly slide the pizza onto the hot\u00a0baking stone. Bake until the edges are golden, about 8 min. Using a peel,\u00a0a wide spatula, or tongs, remove the pizza from the oven.<\/p>\n Source: – \u2013 – \u2013 – \u2013 – \u2013 – \u2013 – \u2013 – \u2013 – \u2013 – \u2013 –<\/p>\n NOTES : You can make the dough a day or a couple of weeks ahead. Put the\u00a0individual balls in zip-top bags and refrigerate overnight or freeze for longer.Yields four balls of dough for four individual 8-inch pizzas; 1-3\/4\u00a0pounds total.<\/p>\n","protected":false},"excerpt":{"rendered":" On the day before Christmas Eve AKT made pizza in Burlington. KST helped with the sauce. And AKT did the toppings. And then into the oven. Concerned cooks watched. The finished product was great! Recipe: Easy Pizza Dough Recipe By\u00a0\u00a0\u00a0\u00a0 : Fine Cooking Serving Size\u00a0 : 12 Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient \u2014 Preparation Method \u2014\u2014\u2013\u00a0 \u2014\u2014\u2014\u2014\u00a0 … <\/p>\n
\nEasy Pizza Dough<\/strong><\/p>\n
\nServing Size\u00a0 : 12<\/p>\n
\n\u2014\u2014\u2013\u00a0 \u2014\u2014\u2014\u2014\u00a0 \u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2013
\n2 1\/4\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons\u00a0 active-dry yeast \u2014 1 package
\n1 1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cups\u00a0 water \u2014 very warm water; 110 degrees
\n18\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ounces\u00a0 all-purpose flour \u2014 4 cups
\n1 1\/2\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons\u00a0 salt
\n2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons\u00a0 olive oil<\/p>\n
\n* Basil pesto, toasted pine nuts, slow-cooked garlic, grated Parmesan.
\n* Saut\u00e9ed leeks, chopped artichoke hearts, a bit of crushed tomatoes,\u00a0grated Parmesan.
\n* Italian Fontina, Gorgonzola, sun-dried tomatoes.
\n* Garlic, olives, capers, anchovies, and crushed tomatoes.
\n* Sliced tomatoes, mozzarella, fresh basil.
\n* Thinly sliced prosciutto, ricotta, fresh basil, grated Parmesan.
\n* Cooked Italian sausage, saut\u00e9ed onions, Italian Fontina, mozzarella.
\n* Saut\u00e9ed mushrooms, thinly sliced cooked potatoes, Gorgonzola,\u00a0crumbled cooked bacon or pancetta.<\/p>\n
\n\u201cFine Cooking\u201d Copyright:\u00a0 \u201cFeb March 2002\u2033<\/p>\n