smarkley's pizza dough recipes

[smarkley]

No-Knead Pizza Dough

Ingredients:
2 oz whole wheat flour
16 oz all-purpose flour
*about 4 cups total
1/4 tsp dry active yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tbsps olive oil
1 1/2 cups warm water, if possible, use bottled water as chlorinated water can retard the yeast growth
cornmeal as needed for not sticking to pizza pan/stone

Just mix this up by hand... do not worry about kneading... it will look like crap, but time will fix everything.

Note: Rising times will vary based on the temperature. It should probably go at least 14 hours to develop enough gluten, but could take as long as 24 hours to double in size.

Once it has doubled in size... divide in 4 and make dough balls, let sit for 30-45 min then roll out into your pizza shape (makes 4 12-14 inch pizzas)... load with goodies and bake 450 deg for 12-15 min.

[smarkley]

Wolfgang Puck's California Pizza Dough - this is really good! Takes 2-3 hours to make
Ingredients:
1 package dry active yeast (2.25 tsps)
1 teaspoon honey - used sugar - brown sugar prolly works too
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
toppings of your choice

1. mix yeast, honey, 1/2 cup of 105 deg water and let sit for 10 minutes -- it will get really foamy.

2. Add oil, salt mix up good

3. Add 3 cups of flour mixing a little as you go... add the rest of the water (1/2 cup approx) -- mix well.

4. Ya need to Knead this stuff... I usually do it right in the bowl... just flour your hands and fold the whole mess in half then press on it till flat... then fold again and press... repeat this for about 5-10 minutes.

5. Pull the ball of dough out of the bowl and drip a little olive oil in the bowl... toss the dough in, and roll it around in the oil till dough ball is covered.

6. cover dough in the bowl with a warm damp towel and let sit for 2-3 hours until doubled.

7. take the dough out cut into 3 pieces and make dough balls them... .let sit for 30 min

8. roll the dough balls out into your pizza shape... brush olive oil on LIGHTLY then decorate with sauce and whatever

9. bake at 450 deg F for 10-15 min

note... you may need to use a little more water about 1/4 cup if it seems dry

[smarkley]

Chicago Dough for a deep dish pizza (makes one deep dish pizza)

2.25 tsp yeast
1.25 cups of lukewarm water
2 tsp sugar
3.25 cup of unbleached flour
1/2 cup of corn meal
1 tsp salt
1/4 cup olive oil

makes enough dough for a 14 inch chicago pizza or one 9 inch stuffed pizza

1. mix yeast, sugar, 1/4 cup of 105 deg water and let sit for 10 minutes -- it will get really foamy.

2. Add oil, salt mix up good

3. Add 3.25 cups of flour and cornmeal mixing a little as you go... add the rest of the water (1 cup approx) -- mix well.

4. Ya need to Knead this stuff... I usually do it right in the bowl... just flour your hands and fold the whole mess in half then press on it till flat... then fold again and press... repeat this for about 5-10 minutes.

5. Pull the ball of dough out of the bowl and drip a little olive oil in the bowl... toss the dough in, and roll it around in the oil till dough ball is covered.

6. cover dough in the bowl with a warm damp towel and let sit for 2-3 hours until doubled.

7. take dough out... flatten and fold it, then make a ball and let sit for 30 min

8. roll out and put in a deep dish pie pan or cake form pan and decorate it up with your pizza choices

9. bake at 400 for about 20 min or until crust is golden brown