Monday, April 19, 2010
The Best Pizza Dough Ever!
I have tried many dough recipes in search of the best dough ever; this one is so fantastic! I found it in the little recipe book that came with my Mario Batali pizza stone.
The original recipe called for honey; since I don't do honey, I substituted agave nectar which works great; given, I haven't used honey so I have no comparison, but it works so hey :)
It's really easy to make and very hard to mess up. It makes fantastic pizza, calzones, flat bread, you name it.
1/4 cup white wine (use the kind you like to drink)
3/4 cup warm water
1 1/2 oz yeast
1 Tablespoon agave nectar
1 teaspoon salt
2 Tablespoons olive oil
3 cups flour
In a large bowl, mix wine and water. To that, add your yeast. Mix to dissolve.
Add the agave nectar, salt and olive oil and lightly mix. Using a fork, mix in the first cup of flour to make a sticky paste. Continue adding flour, stirring with fork. When all the flour is incorporated, turn it out on the counter and knead until smooth and elastic.
Put it in a bowl (I use the same bowl. I figure, why dirty another bowl?) and cover with a little olive oil. Turn the dough so it is covered with the olive oil. Cover and let sit in a warm spot for 45 minutes.
Notes on the warm spot: a 'just used' dryer is good. Turned off, of course. I turn on the toaster oven for five minutes and set the bowl next to it.
After the 45 minute rise time, cut dough into 4 equal pieces. On a floured surface, put your first dough ball. Using your fingers, push the dough outward, working in a circular motion.
Once I have it to this point, I use a french rolling pin to get it really thin. Don't worry about the shape... I think pizza is more fun when it's misshapen.
From there, top with your pizza favorites. For ideas, see my pizza section... truffle pizza is so good!