Saturday, September 25, 2010

Pizza Dough, Part Two: The Food Processor

This is part two in my pizza dough making series. This time I will be illustrating how to make the Baking Illustrated recipe in a food processor.
Basic Pizza Dough (makes 3 medium or 6 personal pizzas)

4 fl.oz. warm water (approximately 110° F)
1 envelope instant yeast 
10 fl.oz. room temperature water (between 68° and 77° F)
2 tablespoons extra virgin olive oil, plus a little extra for oiling the bowl
22 ounces of bread flour, plus a little extra for dusting work surfaces and hands
1.5 teaspoons salt
NOTE: This recipe requires at least an 11-cup food processor.  My food processor is only a 9-cup and as such I've halved my recipe to accommodate the difference. 

 Bread flour, salt, yeast and extra virgin olive oil

In a measuring cup, combine the warm water and the yeast. Allow to set for five minutes. While waiting for the yeast, combine the flour and the salt in the food processor. Pulse to combine.

Add the room temperature water and extra virgin olive oil to the yeast mixture, stir to combine.  Turn the food processor on and slowly pour the wet ingredients into the food processor.
Pulse until the dough forms a ball, then pulse for 30 more seconds until the dough is smooth.  Shape into a ball and place in an oiled bowl. Cover the bowl with plastic wrap and place in the microwave with two cups of boiling water.
Allow dough to rise two hours.

One hour and thirty minutes later...

If you are planning on eating your pizza the same day you make it, adjust a rack to the lowest spot in your oven and place your pizza stone on it.  Preheat the oven to 500 degrees Fahrenheit. 

Thirty minutes later...

Punch down the dough and allow it to rest for five minutes.

After this, shape your dough into as many servings as you wish. For any dough not to be used the same day, freeze immediately.

Shape and top as desired!