Wednesday, January 24, 2018

Pizza Dough With Garlic and Oregano

Kathleen made this a few weekends ago. We got one large, 17 inch pizza and 1 large square pizza stone. She made one pizza into cheesy bread sticks. This dough it delicious! Our changes are in bold.
Pizza Dough With Garlic and Oregano
adapted from

4 cups flour
3 tsp. yeast
2 tsp. salt
2 tsp. baking powder
2 Tbsp. oregano
1-2 Tbsp. garlic, minced
2 Tbsp. olive oil
1 1/2 cups warm water

Add all the ingredients to the bowl of a stand mixer. Mix with the hook attachment until the ingredients come together to form a ball. If it is too sticky, add a small amount of flour. If it is too dry, add a bit more water. We like to add the yeast to the warm water first and let it proof for 5 minutes.

Continue to knead with the hook attachment for 2-3 more minutes.

Put a teaspoon or so of olive oil in the bottom of the bowl and roll the ball of pizza dough in it, coating all sides. Place the ball of dough in the bottom of the bowl, and cover it with a light towel or plastic wrap. Let the dough rise for 30 minutes, or until it has doubled in size. We put it into a warm oven with the light on.

Sprinkle some flour on a clean surface, punch down your dough, and put the dough onto the floured surface. Split the dough into two halves. Work by gently flattening it with the palms of your hands. Add flour as needed if it sticks to the table. Use a rolling pin to create a round dough, or whatever shape you’d like.

Preheat the oven to 425F.

Lightly oil a heavy baking sheet. Place the rolled out dough onto the baking sheet. Cover with a towel or plastic wrap and let rise another 20 minutes.

While it is rising, prepare your toppings, including sauce, cheese, pepperoni, olives, sausage, peppers, etc.

Once the dough has had its second rise, pre bake for 5-8 minutes before placing all the toppings on it.

Put into the oven and bake for 13-15 minutes.

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