Make Your Own Pizza Night!
So, we did a test two nights ago and the Crusty Artisan Bread makes for a GREAT pizza dough with just a few minor adjustments.
Take the basic recipe:
- 3 cups unbleached all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon yeast
- 1 1/2 cups water (see note on oil below before adding water)
- 1/3 cup olive oil (I pour a little oil into the measuring cup then add water until I reach the 1.5 cups mentioned above. Do not add an extra 1/3 cup on top of the above amount)
- 2-3 tbsp sugar
So, mix all dry ingredients, pour the 1/3 cup of oil into your measuring cup, add water until you reach 1 1/2 cups of liquid then add the liquid to the dry and stir until evenly incorporated. As you do with the bread, let sit about 12 hours.
Roll out flat and add your toppings. Bake at 400 keeping a close watch. If you prefer a thicker dough, I suggest pre-cooking your dough so your toppings don’t overcook while you try to get the dough to bake. I would also suggest par-cooking (cooking till ALMOST done) any raw meats like chicken, beef, pork, etc.
I hope to share pictures of tonight’s pizzas!
- Because we’re not as worried about this rising like a loaf of bread, if you don’t give it a full 12 hours to proof it’s not that big of a deal. My guess is you could cut it down to 8 hours. Mainly you just want to stir this up in the morning then let it sit till you’re ready to eat.
- If using fresh mozzarella cheese, be sure to “press” the cheese first to extract any extra liquid. Two (good quality) paper towels on top and bottom. Then cover with something nice and flat (I usually use a cutting board). Top with something heavy (a cast iron pot, case of beer, whatever). You just want something heavy on top of something that will distribute the weight evenly. Let the cheese sit for at least 15 minutes. But 30 is best. If you forget this step, you’ll know it. Your pizza will come out looking soupy on top from all the water that melted out of your cheese. A good paper towel will sop up anything you need to get rid of but the crust will probably be soggy.