Monday, July 16, 2012

Pizza Dough

I like to use a lot of sugar in my pizza dough because it tastes good AND helps the yeast rise.

Ingredients:
1 Tbsp. yeast (1 small pack)  
3 Tbsp. sugar
*2 ½ c. all-purpose flour
1 tsp. salt

*If you want to make whole-wheat pizza dough, substitute half the white flour with whole wheat flour.

Standard Directions:
1. Microwave 1 cup water until it is between 110° and 125° F. In my microwave, this takes a little less than a minute. Use a thermometer to make sure your water is in the right temperature range or else your yeast will not work! (Cold = not activated; Hot = killed.) If your water is too warm, remove a few Tablespoons of it and replace it with an equal amount of cool water. Then measure it again to make sure you’ve reached the correct temperature.
Yup, it’s 125°F!

2. Put the warm water in a large mixing bowl or the bowl of an electric mixer. Add yeast and sugar and stir a little to dissolve the yeast and sugar. Cover tightly to seal in warm air and let it sit for 5 minutes.

It’s foaming!
3. Check to make sure your yeast is active: is it foaming? Good. If not, your yeast won’t work.



4. Add half the flour and mix it with the water. If you are using an electric mixer, use the kneading arm.

5. Add the salt now. If you had added the salt with the first bit of flour, you would have killed the yeast

6. Add the rest of the flour and continue to mix/knead for 5 minutes. You want the consistency of the dough to be somewhat elastic; not too sticky. Add a little flour if needed.



Too wet and sticky.

Just right!












7. Let the dough rest and rise 5 minutes. Cover it to keep warm.
This dough rose a lot because I left it too long J --it’ll still work, though.

8. Now your dough is ready to be used in a delicious recipe!

Breadmaker directions:
The following instructions work for most breadmakers, but of course you should check your machine’s instructions before making this recipe:
1. Heat the water in the microwave to 75° to 80° F. Put the water in the breadmaker.
2. Put salt, flour, and sugar in breadmaker.
3. Make a “well” in the top of the dry ingredients for the yeast.
4. The machine takes care of the mixing and kneading for you!

*Nutrition facts, WHITE dough:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 Tbsp. yeast
0
0
0
0
0
3 Tbsp. sugar
135
0
0
0
0
1 tsp. salt
0
100
0
0
0
2 ½ c. all-purpose flour
1100
0
5
30
0
Total:
1235 kcal
100%
5 g
30 g
0%


*Calculated from food packaging:
 I used “Fleishmann’s” brand yeast, “Morton” brand salt, “Domino” brand sugar, and “Bakers and Chefs” brand (Sams Club) all-purpose flour.

*Nutrition facts, WHOLE WHEAT dough:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 Tbsp. yeast
0
0
0
0
0
3 Tbsp. sugar
135
0
0
0
0
1 tsp. salt
0
100
0
0
0
1 ¼  c. all-purpose flour
550
0
2.5
15
0
1 ¼ c. whole wheat flour
500
0
15
15
0
Total:
1185 kcal
100%
17.5 g
30 g
0%


*Calculated from food packaging:
 I used “Fleishmann’s” brand yeast, “Morton” brand salt, “Domino” brand sugar, “Bakers and Chefs” brand (Sams Club) all-purpose flour, and “Hodgson Mill” brand whole wheat flour.

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