Sunday, February 26, 2012

The Best Pizza Crust... Really!

I was very excited to see the new Bon Appetit in the mailbox the other day. On the cover was a fantastic looking pizza. Recipe for the dough was from My Bread by Jim Lahey. I have been using this recipe since January of last year! Amazing texture and after the dough has risen it is wonderful to work with.

Tonight's toppings were pretty basic. Tomato and cheese. Oh I also added a little roasted asparagus I made this morning.

Here is the recipe from the book

3 3/4 cups bread flour
2 1/2 tsp instant or other active dry yeast
3/4 tsp table salt
3/4 tsp plus a pinch sugar
1 1/3 cups water, room temperature (about 72 degrees F)

In medium bowl stir together the flour, yeast, salt and sugar. Add the water and using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough will be stiff. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.

This recipe from the book makes enough for one pizza and 2 calzones. Or you can freeze half the dough for another use. The recipe in Bon Appetit makes enough for 6 pizzas.

What did we have for dinner a year ago...
Sweet Cherry Tomato and Sausage Bake

What did we have for dinner 2 years ago...
Monkfish with Olives

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