Wednesday, October 29, 2008

Daring Baker Challenge.....Pizza Dough

This was my first challenge with the Daring Bakers. It is an interesting group of bakers that take on the challenge of producing the same recipe of the same item and alternating it a tad to accommodate their dietary or religious needs. All involved, post the recipe on the same day. The challenge subject is kept a secret up until then. So, you will not know what I am making until the day I post. Scroll down to the Daring Baker Button on the left to check out other bloggers involved in the challenge!

This month's recipe that was chosen, was one of my favorite things to eat....Pizza! I make Pizza here at home once a week. This recipe was a challenge to me because I normally use my pizza dough the same day. The trick to this dough is that it must be refrigerated at least 24 hours before resting for 2 hours on the bench, and then formed. It was also required that you attempt to toss the dough. Which I wasn't very good at, and didn't have anyone to take a picture of my failed attempt! And yes, I did use a baking stone, which is worth the price to make your pizzas on.

I preceded to make all 6 pizza, in which the dough was awesome---crisp yet tender! Because I have children, I went easy on 3 of them: 2 pepperoni, 1 cheese, 1 meatball and peppers, 1 pepperoni and bacon, and 1 goat cheese spread, bacon, and cheese. All were delish! I would definitely make this again if I can think ahead to do it the day ahead, because sometimes my pizza decision is last minute. I know the directions are long, but , it is definitely worth it!

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches round.
**4 1/2 Cups bread flour or all purpose flour, chilled -
**3/4 Tsp Salt
**1 Tsp Instant yeast
**1 3/4 Cups Water, ice cold (40° F/4.5° C)
**1 Tb sugar
**cornmeal for dusting

*Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer)

*Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

*Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

* With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
*Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball

*Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

*Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking.

*On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 in thick and 5 in. in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

*At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

*When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough cornmeal to allow it to slide and not stick to the pan.

*Lightly top it with sweet or savory toppings of your choice.

*Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
*Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving


6 Others Say::

Arlene Delloro said...

I'll bet your pizzas were delicious!

Ruth said...

Your pizza looks fantastic! Welcome to the DB

Anonymous said...

Welcome to the group! great choice of toppings :)

Dragon said...

Congratulations on your first DB challenge. Great job!

Eat4Fun said...

Great job and congrats on your first DB Challenge! Your pizzas sounds very delicious.

Clumbsy Cookie said...

Sounds delicious to me! Well done!