Self Expression Magazine

Updates and a New Recipe!

Posted on the 30 April 2012 by Thecomfortablebaker @andisapplecakes
So an update on the hot cross buns. They worked! Mom like them, said they were really good. Maybe not spot on, probably due to the fact that, I, unlike Freihofers, don't use crap ingredients. Just real stuff for me, and... no preservatives. And here it is as promised a really great pizza crust recipe!
Pizza Crust
2 pkgs yeast or 4 1/2 tsp
2 Cups warm water 105-115 degrees
1 tsp sugar
2 tsp salt
4 1/2 cup unbleached all-purpose flour
2 tbsp olive oil
Use a large bowl (12 cup or more)  Put yeast in the bowl and add warm water and sugar. Mix it around and let it get frothy. This should take about 10 minutes or so. Add 2 cups of the flour and still till it is smooth and well mixed.  Add another cup of flour and continue to mix.  Add fourth cup of flour, continue to mix then add the last 1/2 cup of flour. When your dough is all combined, add oil, and mix.  Knead for 5 minutes, or until it's smooth. Take a good look at the dough, is it smooth or does it look lumpy? If its lumpy keep kneading. If it's still sticking to your hand add a little oil. Once it's smooth, let sit to rise until doubled in volume. Some place warm is best, on stove if its warm or on a radiator. Once its risen, punch it down and divide. You can get 3- 12" pizzas out of one recipe. Divide in two for 2- Sicilian crust pizzas.  Drop some oil inside of a Ziploc and place your portioned dough into the freezer. Take out in the morning and put into the fridge to thaw for dinner. Take out a couple of hours before baking to let warm and rise again. Try not to work the dough to much.
Note: To do my mixing and kneading, I use a Kitchen Aid mixer. I start with the paddle to incorporate all flour and oil then switch to the dough hook to knead. Still knead about 5 minutes, keeping and eye for the smooth dough.  Some mixers can not handle dough, keep an eye on your machine as not to burn out the motor.
Bake at 425 degrees, on a greased  cookie sheet.
Recipe Courtesy of:   Pirma! Recipes of Choice by Laurina Filippini Holte

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