It has been a long time since I’ve posted on here. That is mostly because of the fact that the “new chapter” I was writing about, came to an end abruptly. I have since, moved back to New Mexico, and I am getting ready to open my own gastropub. There will be more posts and pictures coming soon!
I thought I would share this pizza dough recipe with you all. It is very easy to make, and it comes out great.
1 tablespoon active dry yeast
1 1/2 c warm water (about 110 F)
3 1/2 c bread flour
1 tablespoon olive oil
1 teaspoon salt
1/4 c cornmeal
Add yeast to water, and let stand for 5-10 minutes. As that’s sitting, mix flour, salt, and olive oil in a stand mixer for 1-2 minutes on low. The yeast and water mixture should be a little foamy (this means the yeast is working). Slowly add this to your flour mixture, until it forms a nice ball, and is not sticking to the sides of the mixer. Sometimes, you don’t need all of the water.
Place the dough in a lightly oiled (preferably olive oil) mixing bowl and cover with a kitchen towel. Let sit for about an hour in a warm spot. It should double in size, and at this point, you can take it out, and punch it a few times to get rid of the air bubbles. Knead the dough for about 2-3 minutes, and cut in to four pieces. Roll the dough out to the thickness and size you want, and cover with your favorite toppings, leaving about 1/2-3/4 of an inch for the edge of the crust. I like to spread out a layer of cornmeal on the surface of what I’m cooking my pizza on. Bake on pizza stone at 500 F for about 10-15 minutes, or until golden brown. It all depends on your oven, and how crispy you like your pizza. If you have a brick oven, it wil only take about 3-4 minutes. Enjoy!