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special pizza crust
On 2004-05-16, > wrote:
> I am looking for a special pizza crust recipe like I am use to. I am
> use to a crust that is thin and crispy, and little bit sweet.
Here's one that's supposed to be an authentic thin crust style. The dough
is a bit wetter than regular doughs:
Pizza Dough
(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.
Recipe Summary
Prep Time: 25 minutes Inactive Prep Time: 2 hours
Yield: 4 (8 to 10-inch) pizzas
1/4 cup whole-wheat flour
3 1/2 cups all-purpose flour, plus additional for rolling
2 teaspoons (1/4-ounce) fresh yeast
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons olive oil
1 1/3 cups lukewarm water
In the bowl of an electric mixer fitted with the dough hook attachment
place the whole-wheat flour, all-purpose flour, yeast, salt, and sugar.
With the mixer on low speed, gradually add the oil and 1 1/3 cup
lukewarm water. Knead on low speed until the dough is firm and smooth,
about 10 minutes.
Divide the dough into 4 balls, about 7 1/2 ounces each. Line 2 baking
sheets with parchment paper. Place 2 balls on each sheet and cover with
a damp towel. Allow the dough to rise in a warm spot until they have
doubled in size, about 2 hours.
To roll out the dough; dab your fingers in flour and then place 1 ball
on a generously floured work surface. Press down the center of each
ball with the tips of your fingers, stretching the dough out with your
hand. When the dough has doubled in width, using a floured rolling pin,
roll the dough out until it is very thin, like a flatbread. The outer
border should be slightly thicker than the center. Transfer the dough
with a spatula or the back of a knife, allowing it to fold up almost
like an umbrella, to a paddle. Do not worry that the pizza is not
round, you are looking for an 8 to 10-inch shape, a cross between an
oval and a rectangle. If you get a hole, simply pinch the edges back
together. Repeat with the remaining balls.
Episode#: MS1B26
Copyright © 2003 Television Food Network, G.P., All Rights Reserve
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