{"id":677,"date":"2016-05-09T21:05:43","date_gmt":"2016-05-10T04:05:43","guid":{"rendered":"http:\/\/www.lowercolumbiaschoolgardens.org\/blog\/?p=677"},"modified":"2016-06-16T07:36:01","modified_gmt":"2016-06-16T14:36:01","slug":"a-recipe-for-pizza-dough","status":"publish","type":"post","link":"https:\/\/www.lowercolumbiaschoolgardens.org\/blog\/a-recipe-for-pizza-dough","title":{"rendered":"A recipe for Pizza Dough"},"content":{"rendered":"
Many folks have been asking for the recipe we use to\u00a0make pizza dough…<\/p>\n
Mix flour <\/b>and salt <\/b>together in a large bowl using a whisk or a fork.<\/i><\/p>\n
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3 cups luke warm water<\/span> (if water is too hot it will kill the yeast)<\/li>\n
1 TBSP yeast<\/span><\/li>\n<\/ul>\n
In a separate bowl or pitcher, mix water <\/b>and yeast <\/b>together and let sit until yeast gets happy and smelly (15-20 min).<\/i><\/div>\n
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Just before pouring liquid into flour\/salt, mix <\/i>1\/8 cup olive oil<\/strong><\/span>\u00a0with the yeast and water, using a whisk.<\/i><\/div>\n
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Pour liquid into flour\/salt and mix together with bare hands or wooden spoon. Don’t over-mix, and\u00a0\u00a0you don’t have to do any kneading of the dough.<\/i><\/div>\n
Cover bowl with a dry towel or loose lid and allow to sit on the counter for a few hours, then place in fridge, covered, until you are ready to use it.<\/em><\/div>\n
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For pizza made at home, take a piece of the dough out of the fridge (it’ll last around a week in the fridge but after that it starts to get a little more on the sour side) and let it sit for a few minutes before working with it. Use a decent amount of flour and a rolling pin to roll it out and then put it on a baking pan, or stretch it out directly on the baking pan. Then add toppings, etc. and bake at 450 degrees for about 10 – 15 minutes. You can also par-bake the crust if you want to add more substantial amounts of toppings.<\/div>\n
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For our big events, we make many trays of dough balls:<\/div>\n
After dough has risen on the counter for a few hours and then has spent some time in the fridge, form the dough balls. With floured hands, grab a baseball-sized hunk and cut it off with scissors. \u00a0Instead of trying to wad and squeeze it into a ball, you want to stretch and pull the sides around, forming a tight round skin. The underside, where the stretched sides come together, will look messy and ragged.\u00a0Watch this guy do this with a larger loaf: https:\/\/www.youtube.com\/watch?v=hDBJkxoNpE8<\/a><\/div>\n