Dueling Dough

This is a case of her dough and my dough. My mom has a favorite pizza dough from Fleishman’s yeast that she swears by, and I found one in Better Homes and Garden magazine that I think is pretty special.  Lucky for you, we are providing both recipes today for our weekly food post.

 

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MY FAVORITE PIZZA DOUGH  (developed by Peter Reinhart via BH&G magazine)

5 cups unbleached bread flour

1 tablespoon sugar (or honey)

1 1/2 teaspoon table salt

1 teaspoon instant yeast

2 tablespoons olive oil

1 1/4 cups plus 1 tablespoon room temperature water

Nonstick cooking spray

 – Combine all ingredients, except cooking spray and mix either on slow speed with a mixer with a dough hook or by hand for 3 minutes.  Dough will be soft at this point.

 – Continue mixing long enough to create a smooth, supple dough, about 3 minutes more.  Add more water (1 teaspoon at a time if dough is stiff and add more flour if it is too sticky).

 – Form a smooth ball and place in a bowl.  Rub oil on all sides.  Cover bowl with plastic wrap, but do not let it touch dough.  Let dough stand at room temp for 30 minutes and then refrigerate overnight, or up to three days.

 – Three hours before you plan to make the pizzas, mist a baking sheet with cooking spray.  Cut dough into 4 equal pieces and form each piece into a smooth ball.  Cover with plastic wrap and let it come to room temperature.  While it is doing this (also known as proofing), prepare the toppings.  Stretch to make four individual crusts.  You can use either a pizza pan or a pizza stone.

Top with your favorite sauces and fixings, and bake in an oven that has been preheated to 500 degrees for 5 – 7 minutes.

The thing I like about this recipe is that you can make it the night before or three days before you plan to eat it.  It is perfect for the busy cook.

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MOM”S FAVORITE PIZZA DOUGH (Fleishman’s Yeast recipe)

1 envelope (2 teaspoons) dry yeast

1 3/4 – 2 1/4 cups all-purpose flour

1 1/2 teaspoons sugar

3/4 teaspoon salt

2/3 cup very warm water (120 to 130 degrees)

3 tablespoons oil

 – Combine 1 cup flour, yeast, sugar, and salt in the bowl of a mixer with a dough hook or in a regular mixing bowl.  Add the warm water and oil and mix 1 minute.  Gradually add the remaining flour.  Knead by hand or mix with the dough hook for 4 minutes.  Add more flour if needed.  Dough should be smooth and elastic.

 – Grease a bowl and put the dough in it, coating all surfaces with oil.  Let rise till double, about 30 – 45 minutes.

 – Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.

 – Spread with pizza sauce.  Top with desired toppings and sprinkle with cheese.

 – Bake on lowest oven rack preheated to 425 for 12 to 15 minutes, until cheese is bubbly and crust is browned.

 – Note:  The recipe says you can skip the rising process, but she always lets the dough rise once.

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Comments

  1. says

    We made pizza from the BHG recipe (the multi-grain iteration) last weekend and LOVED the dough! Might have to try your mom’s recipe though…I do consider myself a connoisseur of all things Italian food, after all. It would be purely for research purposes, of course. 😉