Favorite Pizza Dough

 

 

 

 

 

 

PREPARE YEAST MIXTURE
I always test my yeast prior adding it to the flour and other ingredients, even though dry yeast is marked with the expiration date and should be active until that date, I always want to make sure it is 100% active. When working with fresh yeast this process is necessary.

 

 

 

 

 

 

 Combine flour and salt in the bowl of your mixer, fitted with a hook attachment. Add oil, yeast mixture, process on low speed just  until dough form the ball.

 Turn the dough onto a clean lightly floured surface and knead the dough with your hand, for about 3 minutes, until smooth and firm to the touch.

Prepare another bowl that you oiled slightly, or sprayed with Pam spray. Put the dough into the bowl, cover bowl with plastic wrap and damp towel. Find a cool and dry location, and let the dough rise for 2 hours.

Turn the risen dough onto a very lightly floured work surface, using a sharp knife, cut the dough into 4  pieces.Knead each piece by tacking the dough under bottom  to form a ball.

Now you are ready to prepare you pizza or you can store the dough in the fridge for up to 2 days. Just make sure you wrap it good in the plastic wrap or store in a small plastic bag.

Simply using your hands smooth out the pizza ball until you have a pizza shape formed. At this point I like to sprinkle dry herbs(basil or herbs of Provence) on the top of the flatten pizza dough and run a rolling pin over.

Cover with  a very lightly damp towel and let rise again for about  45 minutes, add your toppings.

 

Preheat oven to 470F

 

I don’t have a  pizza stone so I use a Flat Cast Iron Frying Pan / Pancake Griddle / Skillet

that I leave in the oven while oven is preheating, then using a wide spatula I transfer unbaked pizza onto the pan and bake.
It works  like a charm.I also use it on the grill in the Summer time.

 

Once your pizza has risen second time prepare your pizza. Brush olive oil on the dough, use you favorite toppings as desired. I like to sprinkle dry or fresh basil on the top, as well drizzle some olive oil on the top.
Using an extra wide spatula lift he pizza and transfer to a preheated cast iron, or pizza stone. Bake for about 15 -17 minutes.

HANIELA’S FAVORITE TOPPINGS
I like any pizza,  these are some of my favorite toppings:

baby brie cheese
mozzarella cheese
feta cheese
cooked broccoli
fresh tomatoes,
ham
mushrooms
pineapple
egg
fresh basil  – makes all the difference in the world!
you can also use dry basil if you don’t have fresh one, but again fresh one is better especially for the topping, for the base I always use dry one.
olive oil for brushing and drizzling
salt and pepper to season