My trusty bread recipe
Yes, I know that everyone has been atwitter with the no-knead bread baking technique. I tried it and failed miserably and was then beset by bad kitchen mojo for several days. I should have known better because you know what they say “if it ain’t broke, don’t fix it”. My trusty bred recipe requires only enough attention to remember whether or not the yeast and salt have been added, and let’s face it, some days that is a difficult thing to ask of me and my brain. But other than that it is practically fool-proof. I do measure the yeast and the salt but the olive oil and honey are just squirts and pours…but here’s exact measurements for those of you who are more exact.
Vanessa’s trusty bread dough recipe
1 1/2 cups water
2 teaspoons active dry yeast
2 tablespoons olive oil
1 tablespoon honey
2 teaspoons salt
Put all of this in the mixer bowl with one cup flour and beat on medium until its well combined and smooth. You’ll have to scrap down the sides of the bowl at least once to get it all worked in. Then with the mixer running on low slowly add flour until the dough no longer clings to the side of the bowl but rather is a ball on the mixer paddle. At this point stop, change the attachment to a bread hook and note the consistency of the dough. As you do this more often you’ll be able to tell how much more flour you need, for me its usually somewhere between 1/4 and 1/2 cup of flour. Anyway, add more flour, very little, very slowly, allowing the machine to work on medium or medium low until the flour is totally combined. Your finished product should be smooth, barely retain a ball shape, and be fluid in its movement yet not too fluid and not viscous at all. The point is to make a dough that is workable but wet, because the wet will form the crisp crust. I use this for bread, rolls, pizza crust, calzones, etc. It is the dough recipe around here. If I want to make cinnamon or sweet rolls I substitute melted butter or olive oil and use milk or cream in place of part of the water.
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[...] For this pizza I used my standard pizza crust, covered with basil pesto, then a layer of finely grated parmesan, some sauted escarole, asparagus, and pistachios, then a small amount of mozzarella and scallions. The escarole became almost sweet when briefly tossed about with some olive oil in a hot pan. The asparagus was slice thin and basically thrown in and out of the hot pan, and the green onions, which were the thinest, tiniest I had, were split and laid to rest in the hot pan with the burner off. The pistachios added a perfect crunch and the scallions melded into the cheese with a smoky, oniony flavor. [...]
how much flour do you usually use? and you use 1 and 1/2 cups water?
thanks!
Andy
Yes, a lot of water and the point is to create a really wet dough that can be worked with …but just barely. So if you’re not used to handling dough you might want to start firmer, but as you become more proficient you can increase the water so that the dough clears the sides of the mixer bowl and just barely lets its foot go from the bottom of the bowl. Does that make sense?
I think so….I made it last week and it was ALOT of dough! I think I could have made 2 pizzas with it, but instead made one with a little thicker crust. Still, it was very good, and my very first pizza dough!
by the way, I just made a rhubarb upside down cake, the recipe is on madison.com in the blogs, or let me know and I’ll send it to you. It is delicious!!
oops…yes it would make about two pizzas…I should have said that, shouldn’t I! Sorry about that.
Also I know that when I make pizza in the summer it can be way too flabby if I don’t let it rise in the refrigerator. So it’s best to make it the day before you want it (or even 3 or 4 days) and put it directly in the refrigerator in a ziploc and then take it out to work with when you’re ready. Knead it to get it working again, and then let it rest for 5 or 10 minutes…it’ll form better, thinner, pizzas and won’t be as flabby.
If I’m organized I’ll make a batch on Sunday and then use it to make a pizza here or there depending on what else I’m making that week.
I tried your dough with about a third whole wheat, and ended up using about a full cup more flour, but it made a fantastic crust for hot pocket sandwiches. Thanks!
[...] is so simple. Make the pizza crust and let it rise over night in the frig. Remove it from the frig and stretch it out as you like it, [...]
[...] it requires little work and can be thrown together and baked up usually in a half hour. Remember to make the dough ahead of time and keep it in the refrigerator, actually the longer it sits in there the better it [...]