12/3/2023 0 Comments Pizza on a cookie sheetAllow dough to rest for 10 minutes before rolling. Place dough on a lightly floured surface and shape into a smooth ball. Remove dough from refrigerator and let stand for 15 minutes. When ready to bake, preheat oven to 500 degrees F. Place dough in refrigerator and allow to continue rising until ready to use. Cover with plastic wrap and allow to rise at room temperature for one hour. Transfer dough to a large, oiled bowl.Add flour mix in with dough hook, kneading until dough is smooth and elastic, about five minutes. Whisk olive oil, sugar and salt into the yeast mixture.Combine water and yeast in a large mixing bowl and allow mixture to stand for 5 minutes, until foamy.No matter how you top your Perfect Sheet Pan Pizza, start with this dough and I promise you can’t go wrong. One time did did a grilled pizza with strawberries and watercress. But some weeks we get wild and add things like thinly sliced potatoes. Last week we went traditional and topped our Perfect Sheet Pan Pizza with sausage, pepperoni, green peppers, mushrooms, onions and black olives. to ensure we get the crispest crust, we stick the prepared dough in a hot oven for 10 minutes to let it bake slightly, then pull it out and add our toppings. Then brush the crust with olive oil and a sprinkle of parmesan cheese. If you want your family and friends to freak out, I recommend tucking pieces of string cheese into the crust before you crimp it shut. Make sure your dough is rolled to about an inch wider than the sheet pan, then fold the edges in to create the crust. We grease the bottom of our sheet pan with 2 tablespoons of butter and a generous handful of cornmeal before adding laying in the dough. His recipe makes two generously large pizzas when rolled thin or one big baking pan when done sheet pan style.Īnd when the cold weather hits, I DO recommend sheet pan style. This dough is perfect for sheet pan pizza but its also amazing for thin crust. Ideally, you can make the dough in the morning and stick it in the fridge for a slow rise time to help develop flavor, but honestly, we’ve let it rise for as little as 90 minutes (cough…last Friday…cough cough) and it still turns out awesome. The recipe features a heavy dose of olive oil, which adds flavor, tenderness and the perfect crunch. And he said: “just throw it out and we’ll order pizza.” and I said: “NO! We can fix this.” And do you know what we did? We added more flour and more yeast and more of everything and guess what we ended up with? Yeah, it was this:īut lets go back to the dough for a minute… In fact, just last weekend, I asked Jon (our usual pizza dough maker) to text me the recipe (which up until now has been housed in his brain) and he messed up the amount of water and I added an entire extra cup of water and had pizza dough soup. But really, once you make it a time or two its not scary at all. And I know its scary because there is yeast and there is kneading. Because once you master the dough, your options are endless. This is the pizza you’ve been waiting for. Once you learn our secrets, you can’t unlearn them. They say knowledge is power and my friends, I am about to open the Homemakers Habitat Friday Night Family Pizza Bible. Make this Perfect Sheet Pan Pizza Dough and never order delivery again.ĬAUTION! BEWARE! If you read any further, pizza delivery will be ruined for you.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |