I have a recap post coming to you soon but today I wanted to share the yummy pizza dough recipe I used last night for our Harry Potter pizza night.
For this recipe you will need a food scale. I know that’s probably not the traditional way to make things in your kitchen but I have certain recipes that I won’t make unless that food scale has batteries.
This recipe comes from my On Baking book that I used in my baking and pastry arts schooling, and the main reason why ingredients are measured out like this.
You will need the following:
- 0.4 oz. (1 Tbsp.) Granulated Sugar
- 0.4 oz. (1 Tbsp.) Active Dry Yeast
- 12fl. oz. Water (temperature controlled*)
- 1lb. 2 oz. All-Purpose Flour
- 0.3 oz. (2 tsp.) Kosher Salt
- 3 oz. Onion, Chopped Finely
- Olive Oil
- Fresh Rosemary, Crushed (dried is acceptable as well) IF YOU ARE MAKING FOCACCIA! If not omit this ingredient unless it pairs well with your pizza topping choices.
* Yeast is a living organism and will die at 138°F, it prefers temperatures between 75°F – 95°F.
(This is where your thermometer will come in handy if you have one, if not, make sure your water is warm to the touch but not hot. Better safe than sorry!)
I like to get all of my ingredients prepped and ready before I start. The onions take a bit of work and once I start I like to dive right in.
- Combine the sugar, yeast and water in your mixing bowl. I like to use the whip attachment on my Kitchen Aid until I start to add the flour in and it gets more stiff.
- Stir in the flour about 4 ounces at a time. I tend to add a bit and mix and repeat the step until it gets harder to manage. I then switch out for the dough hook and add the remaining flour.
- Stir in 1 1/2 teaspoons of the salt and all of the onion. Mix well with a dough hook attachment until smooth.
- Place the dough in an oiled bowl. Cover and ferment until doubled in size. I like to use my glass bowl because it comes with a lid and I can watch it rise. I usually give mine about an hour to rise but it will change depending on the temperature in your house.
- Punch down the dough and flatten onto an oiled sheet pan. Make sure that it is no more than an inch thick. Brush the top of the dough with olive oil and let stand to proof until doubled again, about 15 minutes should do.
If you would like to make focaccia, and I highly suggest that you do at some point, you now would sprinkle the crushed rosemary and the remaining 1/2 tsp salt onto your dough.
Then bake your dough at 400°F for about 20 minutes. It will be a crisp bread with amazing flavor that is amazing with soups but also all on it’s own.
If you are taking the pizza route, which we did last night, you will spread the dough on the pan and let it proof the 15 minutes. Then you can add your sauce and toppings to the pizza and bake for the 20 minutes at 400°F.
We made a traditional pizza with pepperoni, peppers, onions, black olives and cheese, a Syberg’s Sauce Chicken tortilla pizza, and a taco pizza that had everything from bean sauce, taco meat, onions, tomatoes, spinach and crushed Doritos on top. They had also made a salad to enjoy with our meal.
We all gathered around the table and got our fill while we watched Harry Potter and the Goblet of Fire.