| 2 ½||Cup warm water - 105F to 115F|
| 4||tsp active dry yeast ( ¼ oz. package plus 1 tsp)|
| 4||Cup unbleached white flour|
| 2||Cup whole wheat flour|
| 2 1/6||Tbs honey (2 tbsp plus ½ tsp)|
| 1||Tbs fine sea salt|
| 1 ½||Tbs olive oil|
Proof the yeast in 1 cup of warm water. Disolve the honey in the water and yeast mixture and let the yeast proof. Mix the white unbleached flour and the whole wheat flour in a large mixing bowl. Place 3 cups of flour in the mixer's bowl and add the yeast, water and honey mixture. Slowly add the olive oil, remaining 1 ½ cups of water, sea salt and remaining flour. Let the dough hook work for you to get the dough into a tacky-feeling ball. Remove the dough ball from the bowl and knead 3 to 5 minutes until smooth. Place the dough ball in a plastic container with the lid on for 1 to 1 ½ hours until doubled.
Punch down the dough ball, remove the ball from the plastic container and let the dough rest for about 10 minutes. Divide into 5 equal pieces, put each piece into a plastic food storage bag and place into the refrigerator for 3 to 5 hours until the dough has doubled (Bags with twist ties are preferred but a "zip-lock" bag will work just as well). Remove the dough from the refrigerator and bring each ball to room temperature (1 to 2 hours). You're now ready to shape the dough, put your favorite toppings on and make the pies.
Baking the pies follows a common method with the BGE. Use your indirect heating setup (fire bricks, plate setter, pizza stone etc.)and bring the dome temperature to 520F to 550F. Allow the pizza stone to heat uniformly for 30 to 45 minutes. Prepare your pizza, place it inside the egg and bake for 7 to 9 minutes. Enjoy
Source: Big Green Egg http://www.biggreenegg.com/recipes/baking/baking0060.htm
1 package active dry yeast
1 cup warm water(105°F to 115°F)
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2-3 1/2 cups all-purpose flour
1 tablespoon cornmeal
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, olive oil, and 2 1/2 cups flour. Attach
bowl and PowerKnead Spiral Dough Hook to
mixer. Turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour, 1/2 cup
at a time, and mix about 1 1/2 minutes, or until
dough starts to clean sides of bowl. Knead on
Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk. Punch dough
Brush 14-inch pizza pan with oil. Sprinkle with
cornmeal. Press dough across bottom of pan,
forming a collar around edge to hold toppings.
Add toppings, as desired. Bake at 450°F for 15 to
Yield: 4 servings (1/4 pizza per serving).
Per serving: About 373 cal, 11 g pro, 74 g carb,
3 g fat, 0 mg chol, 271 mg sod.
Yield: one 12-16-inch crust
Ideal for KitchenAid mixer, but can be made by hand easily.
2 cup bread flour
1 cup whole wheat flour
1 Tbsp gluten flour
2 Tbsp sugar
1 Tbsp salt
1/2 tsp. ground ginger
1 Tbsp. active dry yeast (I use rapid-rise)
3 Tbsp. olive oil
1 cup lukewarm water
6 Tbsp. olive oil (approximately)
Desired pizza toppings
With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add yeast and combine thoroughly.
Add water and olive oil; mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 7-9 minutes.
Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. You may repeat for a second rising, but it is not necessary for pizza dough.
Preheat oven to 500F for a minimum of 20 minutes (if using bread stone, preheat for at least 30 minutes to allow bread stone to reach proper temperature).
Punch down dough and shape into a ball; let rest for 10-20 minutes.
Roll out to desired thickness to fit pan, or to size desired. Ensure that the outer edges of dough are slightly thicker so that toppings do not drip off during baking. Brush dough all over with olive oil. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough has risen slightly (about 20-25 minutes).
Turn heat down to 425 (or 375 if using convection); immediately uncover dough and place into oven for 10 minutes.
Remove dough from oven; place toppings on pizza. Place pizza back into oven for approximately 25 minutes, or until toppings start to bubble and edge of crust begins to brown slightly. Cut into wedges and serve immediately.
To make a nice herbed pizza crust, add dried or fresh herbs along with the dry ingredients when mixing. These might include herbs such as basil, thyme, oregano, parsley, rosemary, and sage in the quantities that you like best. Alternately, you may wish to use an Italian herb mix which already contains various herbs. If the mix includes salt be sure to reduce the amount of salt you add in the recipe, perhaps cutting it in half.
Pizza doesn't have to be round like many of the pies you see in restaurants! If you don't have a round pizza pan, just press the dough into a square jelly roll pan. For a deep-dish pizza, you may even want to use a 9x13 brownie pan. Using a square pan makes it easier to cut into even-sized squares when it's finished baking.
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