Hello Everybody!! The Food Hussy Joins me again to make a Pizza!
Check out her website here: www.thefoodhussy.com
Here's all you need:
Dough:
Wet:
2 C of Warmed water (I use hot tap water)
2 T Olive Oil (divided)
1 T minced garlic*
2 packages Active Dry Yeast: (4 1/2 t.)
Dry:
5 Cups All Purpose Flour
2 T Herbs de Provence*
2 t salt
*optional #bakingactor touches for more flavor
Toppings:
Olive Oil
Thinly sliced Fresh Mozzarella
Small crumbles Goat Cheese
Thinly Sliced Roma Tomatoes
Thinly sliced White Mushrooms
1 t minced Garlic
Dried or Fresh Basil or Oregano.
Extra Equipment:
Stand Mixer with Dough Hook Attachment
Pizza Stone
Instructions:
Dough:
To "bloom" yeast, In a stand mixer fitted with the hook attachment, combine yeast in with warm water, 1 T olive oil, sugar and minced garlic. I pour water in second to allow the yeast to all get wet. it'll take about 3-5 min. for the yeast to come to life.
While Blooming, Get Flour, Salt and Herbs de Provence together.
Once bloomed, Start to add Flour mixture 1/4 or 1/3 cup at a time. (If you've seen my out take on Instagram, the 1/4 cup fell into the mixing bowl in a very Julia Child "French Chef" moment!)
Mix until all flour is combined and "wet". Remove hook and scrape from sides of bowl. Cover with olive oil, plastic wrap and towel in Mixer bowl and let rise for about 45 min. - 1hr.
After an Hour, PUNCH/Deflate dough and then turn out onto a lightly floured surface. Knead for about 2 minutes until the dough is elastic. Place back in the bowl, cover with olive oil, plastic wrap, and towel and let it rise a second time.
About 30 Minutes in to the second rise, place pizza stone in the oven to warm up to 500degF. This is when you can get all of your toppings prepped too!
Once the dough has completed it's second hour of rising, punch/deflate again, and you're ready to make your pizza. Turn out onto a floured surface and divide into how many ever pizzas you would like! This recipe makes a TON of dough, so you could 1/2 it and have enough for 2-3 people for sure. OR you could make the whole thing and freeze 1/2 of it!
Once you've determined your dough size "disk" (I said that term so many times and couldn't edit it out LOL!) it and roll backwards on a rolling pin getting rid of any excess flour. Set aside.
After your oven is at least 475DegF (I have a thermometer inside to make sure the temp is accurate), take out pizza stone (If you have a PEEL, you don't need to remove the stone) bring the stone to your surface and roll dough off pin onto stone. Put toppings on dough swiftly as the stone is HOT, and it's starting to cook. Once assembled, put stone back in oven for 10 minutes for thin crust or 12-13 minutes for thicker crusts. Once the Crust will lift or slide around on Stone, it's DONE!
Remove from Stone/pan and let cool for a few minutes as it will be "hot like lava". Cut and ENJOY!
After the second rise, you're READY! and HUNGRY! LOL, but this is where you can be creative! We made a "white" pizza to avoid some complications with acid reflux, but you can use whatever your favorite toppings are. I'd actually like to know so I could try? Leave me a comment of your favorite combo of toppings!
