Thursday, August 30, 2012

Perfect Pizza Crust...

Items Needed:
Wheat Flour
All-Purpose Flour
Kosher Salt
Olive Oil
Bread Machine Yeast
Bread Machine with Pasta/Dough button

Add 1 1/2 cups of very warm water to bucket of bread machine. Sprinkle 1 tsp. of yeast over water top. Sprinkle 1 TBS. of sugar over top. Let set a few minutes.

While that is percolating...measure out:
2 c. of Wheat Flour
2 c. of All-Purpose Flour
1 tsp. of Kosher Salt
(sift together)

Add the flour to the water in the bread machine bucket.
Turn the Bread Machine on using the Pasta/Dough setting.
Let it run for about a minute and then slowly drizzle 1/3 c. of Olive Oil over the dough mixture. (it won't be completely mixed at this point.)

Let the machine run, making sure that all the flour, etc is mixed in and it forms a ball. When it is ready for the "rising" stage. Pull the dough ball out, put in a gallon zip-lock bag, drizzle with a little bit of olive oil so it won't stick, toss in the refrigerator until ready to use. Can be used immediately, although dough is best if used 24 hours prior to mixing. (Good for up to 72 hours in refrigerator)

Halve dough to make two 12 inch pizzas.
(Also good to make calzones)