Potatoes: Cube 'em up (real small!), add a little olive oil, some italian herbs, and a lot of garlic, put 'em on a pan and stick it in oven for half an hour. A hot oven, so they get real crispy. Yum.
Anyway, I am not screwing with this pizza dough recipe. It's too awesome to change. (I did end up making pizza, even though you were the only person who picked it.)
…and use the breadmaker's "pizza dough" setting, to make two bases each about a foot square.
Looking at that in a vegan light, there's milk as well as butter, so I'm guessing your recipe is radically different — probably closer to the recipe for the ciabatta I made overnight on Friday and have been steadily toasting since. (-8
Here it is. I got this recipe from my stepdad, who used to make pizza from scratch for the family all the time.
9 oz potato (about 1 medium) 3 1/2 cups (17.5 ounces) unbleached all purpose flour 1.5 tsp instant yeast 1.75 tsp salt 1 cup warm water (reserved from potatoes) 6 tbsp extra virgin olive oil + some more to grease bowls
To begin, peel the potato and cube it into ~1 inch chunks. Place in a pan with cold water, bring to a boil, then lower heat to simmer for 15 minutes.
Drain the potatoes, saving 1 cup of the water, and mash the potatoes. Let the water and potatoes cool off a little (110 or so is ideal, too hot will kill the yeast), then combine the flour, salt, yeast, water, and oil, in a stand mixer or by hand in a bowl with a wooden spoon. Mix it for just a couple minutes (don't overwork it or it will develop the gluten and get tough) then put it in a large covered bowl greased with olive oil. Let it rise in a warm place, about 45 minutes to an hour.
Oil your pan, either a single standard 14" pizza pan or three 9" cake pans. Transfer the pizza to the pan, stretching it out and pressing down on it all over with your fingertips. Cover loosely with plastic wrap and let it rise again, about 45-60 min.
While it's rising, preheat oven to 500. Remove the plastic wrap, brush the top with more oil, then place the pizza in the oven. Lower the temperature to 425, and bake it 10-15 minutes until dry and lightly browned. Remove crust from oven, add sauce and toppings, then return to the oven for another 10-15 minutes.
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timeasmymeasure
no subject
Date: 2010-04-04 11:23 pm (UTC)(posted here for character limit)
no subject
Date: 2010-04-05 02:10 am (UTC)(Though ordinary supermarkets seem not to stock proper, tasty butter in the USA, for some reason.)
no subject
Date: 2010-04-05 02:24 am (UTC)Anyway, I am not screwing with this pizza dough recipe. It's too awesome to change. (I did end up making pizza, even though you were the only person who picked it.)
no subject
Date: 2010-04-05 12:23 pm (UTC)So what's your pizza dough recipe? Mine's:
Looking at that in a vegan light, there's milk as well as butter, so I'm guessing your recipe is radically different — probably closer to the recipe for the ciabatta I made overnight on Friday and have been steadily toasting since. (-8
no subject
Date: 2010-04-17 04:16 pm (UTC)9 oz potato (about 1 medium)
3 1/2 cups (17.5 ounces) unbleached all purpose flour
1.5 tsp instant yeast
1.75 tsp salt
1 cup warm water (reserved from potatoes)
6 tbsp extra virgin olive oil + some more to grease bowls
To begin, peel the potato and cube it into ~1 inch chunks. Place in a pan with cold water, bring to a boil, then lower heat to simmer for 15 minutes.
Drain the potatoes, saving 1 cup of the water, and mash the potatoes. Let the water and potatoes cool off a little (110 or so is ideal, too hot will kill the yeast), then combine the flour, salt, yeast, water, and oil, in a stand mixer or by hand in a bowl with a wooden spoon. Mix it for just a couple minutes (don't overwork it or it will develop the gluten and get tough) then put it in a large covered bowl greased with olive oil. Let it rise in a warm place, about 45 minutes to an hour.
Oil your pan, either a single standard 14" pizza pan or three 9" cake pans. Transfer the pizza to the pan, stretching it out and pressing down on it all over with your fingertips. Cover loosely with plastic wrap and let it rise again, about 45-60 min.
While it's rising, preheat oven to 500. Remove the plastic wrap, brush the top with more oil, then place the pizza in the oven. Lower the temperature to 425, and bake it 10-15 minutes until dry and lightly browned. Remove crust from oven, add sauce and toppings, then return to the oven for another 10-15 minutes.
no subject
Date: 2010-04-17 05:30 pm (UTC)no subject
Date: 2010-04-17 05:34 pm (UTC)