Wednesday, June 20, 2012

               Pizza – In Search of the Ultimate Crust!                              By Inge Jaffe, MS, RN

I found the one, the one that crunches and bubbles and is oh, so yummy.  I’ve been making my own pizza dough for years and am always looking for new ways of perfecting my crust.  What I love about this recipe is its simplicity.   If you’re in the mood for a pizza party, it’s best to prep your toppings before guests arrive.  Let your creative juices flow:  meatballs, caramelized onions, bacon, arugula, fresh basil, oregano, sun dried tomatoes, anchovies, thinly sliced garlic, goat cheese, sea salt … the possibilities are endless.   If it’s family pizza night,  halve the recipe and call it a day.


                                   
                                            No-Knead Pizza Dough
                                                        Makes Six 10”-12” Pizzas
                                                                                           Inspired by Bon Apetit April, 2012 Issue

                                                   7 ½ cups all-purpose flour (1000 grams)
                                                   4 tsp. fine salt
                                                   ½ tsp. active dry yeast
                                                   3 cups water

Mix flour, salt, and yeast in a medium bowl.  While using a wooden spoon gradually add the water; stir until well integrated.  Bring it together with your hands to form a rough ball.  Transfer to a large bowel and cover.   Let the dough rise until it has doubled in size about 18 hrs.  Time will vary depending on the room temperature but it’s my experience the longer the better.  

On a floured surface shape the dough into a rough rectangle and divide it into 6 equal portions.  Gently mold each portion into a ball.  Cover with plastic wrap for about 1 hr.  

During that last hour that the dough is resting place the pizza stone in the oven and preheat the oven to the hottest setting, 500-550 degrees.  Gently shape each dough into a 10”-12” disk.  Sprinkle pizza peel with flour, place the disk on it, drizzle with olive oil and place toppings.

When your ready to bake, increase the oven to broil.  Getting the pizza off the peel onto the stone can be tricky, use small, rapid back-and-forth movements.  Broil the pizza for about 5-7 minutes.  Repeat with the remaining pizzas.   Enjoy your bubbly pizza with the yummy crunchy crust!