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An overnight rest in the fridge for the dough gives this pizza crust superb flavor and a delightfully crisp-chewy texture.

  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour*
  • 1 1/4 cups semolina*
  • 1 tablespoon + 1 teaspoon Pizza Dough Flavor (optional, but delicious)
  • 1 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 1/4 to 1 1/2 cups water, enough to make a smooth, soft dough
  • Use a total of 3 cups all-purpose flour, if you don’t have semolina.
  1. Dough: Mix and knead together all of the dough ingredients—by hand, mixer or bread machine—till you’ve created a smooth, soft dough. Don’t over-knead the dough; it should hold together, but can still look fairly rough on the surface.
  2. Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor.
  3. Divide the dough in half. Shape each half into a 9- to 12-inch round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit. Cover the dough, and let it rest while you heat your oven to 450°F.
  4. Baking: After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan, and place the pan on the lower rack of your oven. Bake for 6 minutes, then remove from the oven.
  5. Now: To enjoy pizza right away, top it with your favorite toppings, return to the lowest rack of the oven (not to the stone), and bake for an additional 8 to 10 minutes, or until the crust is golden brown and the filling bubbly.
  6. Later: To serve pizzas some other time, remove the parchment, cool the un-topped crusts, wrap them well in plastic wrap, and refrigerate (for up to 5 days) or freeze (for up to 4 weeks). When you’re ready to serve, heat your oven to 450°F, and remove the crusts from the refrigerator or freezer; if frozen, let them thaw at room temperature before topping and baking. Top them with your favorite toppings and place them on a parchment-lined or greased baking sheet, then into the oven. Bake the pizzas on the lowest rack of the oven (not on the stone) for 8 to 10 minutes, or until the crust is golden brown and the filling bubbly. Yield: 2 pizzas.


recipes/breads/now_or_later_pizza.txt · Last modified: 2017/12/19 19:42 by admin

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