I have just realized that my beloved recipe program, RegiDean does not have a distributed database. Meaning that I have to copy every recipe between computers and even if I do there will always be an inconsistency between different versions, and also I cant run it on the handheld computer that I use in the kitchen. So eigther I have to find a website that helps you organize your recipes or, I can just blog all my recipes and put them into categories that make them easy to find. Since the blogsite is on my own hosted space I think I´ll just blog it, and thereby share it with everyone.
This recipe I am sharing with you today I wrote down into my camel-skin notebook that I got at the market in Camden town 7 years ago. Every time I make pizza dough I have to find this book before I can start. So far I never had any problems finding it but I also realize I might loose it one day and then I would not have this recipe any more.
The recipe is quite simple, as with any basic bread recipe. What makes it special is that it uses only the most basic ingredients and yet it can be what ever you want it to be. Depending on how you make it and subtle changes in the quantities of ingredients you can get anything from really thin crusty pizza base to the most thick fluffy PizzaHut style base. You can use my adoption of this recipe or you can read the source of my dough here (provided the page still exists). However, my source is not the original as the page mentions at the top. See references at the bottom.
Ingredients 1
- Yeast – 2 tsp
- Water – 1/4 cup (60 mill)
- Flour – 3/4 cup (100gr / 2 dl)
Ingredients 2
- Water – 7/8 cup (200 mill) or 1 1/4 cups (300 mill / 3 dl)
- Flour – 2 1/2 cup (300 gr / 6 dl)
- Salt – 1 tsp
Instructions
Dissolve the yeast in water no1, make sure the water is luke warm but not hot. Too much heat will kill the yeast and too little will suppress it. Let it dissolve thouroughly for at least 5 minutes. Then add flour no1 and mix thouroughly. The level of mixing and the elasticity of the dough at this point is important for how it will turn out. Now let this mixture rise for 1 hour.
After the hour is up add the rest of the water into the mix and completely dissolve the mixture. Add the salt and dissolve. Now finally add the rest of the flour. Begin with small amounts and once the dough is thick enough move it to your workbench and start kneading. You should end up with a dough that is smooth and elastic. Split into 3 parts and let rise for 1,5 – 2 hours.
If you manage to stretch the final product into shape without rolling it with a pin you will end up with a more fluffy base. If you roll it out with a pin the base will be thinner and crustier. To get the thinnest base possible, knead the final dough and then roll it out thinly with a pin. If the dough is too elastic it will retract and thicken when you try to stretch it out so for a thin base make sure your dough is not too thick.
Bake your pizza at maximum temp, or at least 250°C.
References
Pizza dough and a few basics [1] at “The artisan” [2]
Pizza, English edition [3]
Originally published in Italian by Gruppo Editoriale Fabbri, Milan 1982
