Wednesday, July 28, 2010

Pioneer Woman's Pizza Crust

I recently posted how to cook pizza on the grill, but I should post the crust recipe that has been gracing our table lately.  I'm always trying new pizza crust recipes because I'm never satisfied, so of course I wanted to try Pioneer Woman's Pizza Crust recipe from her cookbook.

Pizza Crust
recipe adapted from Pioneer Woman

1 1/2 cups warm water
1 teaspoon or 1/2 packet active dry yeast
4 cups all purpose flour
1 teaspoon kosher salt
1/3 cup extra virgin olive oil, plus more for drizzling

Pour warm water into a bowl. Sprinkle the yeast over the water.

Combine the flour and salt in a mixing bowl. With an electric mixer on low speed, drizzle in the olive oil until just incorporated. In the separate bowl, gently stir the yeast/water mixture, and drizzle it into the flour/oil mixture, mix until the dough forms a ball.

Drizzle a little more olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil.
Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
To prepare the pizza, preheat the oven to 500 degrees. (I cooked mine on the grill)
Divide the dough in half. Lightly drizzle olive oil on a pizza pan or rimmed baking sheet. Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers. The thinner the better. Lay desired toppings over the dough and bake the pizza for 8 to 10 minutes until the edges of the crust are golden brown.

The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use or frozen for up to 6 months. This is how I save my pizza dough!

The verdict?
Did you really think a Pioneer Woman recipe would not turn out well? Obviously, it was a great recipe and I was very happy with the results!

I liked that the ingredient list was small, and much easier to put together then my usual go-to recipe. I also tried it with 1 cup whole wheat flour, and it worked great. I made two crusts, stashed one in the freezer, for another night to grill away!

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