The above picture looks like fresh homemade Mozzarella cheese, doesn't it? Yummy though it sounds (Love that stuff!), its sadly not. But what I have is something which when baked with assorted topping can make everyone's taste buds go into excited frenzy! Yup - Its Pizza dough. Easy, homemade, Italian Yeast Pizza dough. Crafted and molded right by your hands. Its not only satisfactory but something about making stuff on your own for your family adds a special touch to the pizza - and guess what? Its tastes additionally delicious. If you said - Yeah! Right, trust me - make it and tell me :) There are zillion versions of making pizza dough, but for today lets go into making this easy to follow recipe for “Pizza Dough" taken from Peter Reinhart's famous cookbook It yields a beautifully tasty, thin, crispy, delicate yet chewy pizza crust matching the ones which your local pizzaioli makes and rotates so flamboyantly in the air. Will post the more easier ones later. Lets go into this recipe now shall we?
waiting for the end result :)
Thank you! Thank you! For the best pizza base recipe! I had people over for dinner so was kinda worried but it turned out crunchy and delicious!!
Use it for making Pizza. This is just the making of the dough...Use this dough to flatten it and top it with whatever you like and bake in the oven.
I usually follow this recipe only but I have another recipe for a quick version..will post it soon :)
(1)Yeast is an organism...I am assuming it does not have sodium (I may be wrong). (2)Refer this for BP substitutes : http://chefinyou.com/2009/07/substitutes-in-baking-101/ (3) Depends on where you are located! In the US its available even in the local groceries (4) I do not own/use M/W for my baking hence I dont have an idea. But hopefully this post might be able to give you an idea http://chefinyou.com/2010/05/baking-in-microwave-convection-oven/ (Doesn't ur m/w come with a manual?)
You can of course try...I havent personally tried it out yet :)
If you working on developing the yeast immediately you have to use warm water. In this case, we are letting it rest overnight and letting the yeast take a slow action on the dough. Hence the cold water :)