As you may (or may not) be aware that I’m definitely a go-to person when it comes to trying out new foods or recipes from cookbooks. And my family has the habit of eating something other than the typical Chinese meal when one (of us from the four).
This past Saturday, my parents and I (or mainly it was I) that made pizza dough from scratch. It might be from the rumours or so, that pizza dough needs time and patience, for the dough to rise and or double in size. This dough, actually flatbread was so easy to make.
Pulse 4 cups bread flour, 2 1/4 teaspoons instant or rapid rise yeast, and 1 1/2 teaspoons salt together in food processor to combine. With processor running, poor in 2 tablespoons olive oil, then 1 1/2 cups warm water (about 110 degrees) and process until rough ball forms, 20 to 30 seconds. Let dough rest for 2 minutes, then process for 30 seconds longer. Turn dough onto lightly floured counter and knead into smooth, round ball, about 5 minutes. Place in lightly greased bowl, cover with greased plastic wrap, and let rise in warm place until doubled in size, 1 to 1 1/2 hours. (Risen dough can be frozen for up to 1 month; thaw on counter before using. Makes 2 pounds.)*
I obviously skipped some steps and used a stand mixer. I cut the recipe in half because dinner was only for 3. The recipe calls it a pizza dough and flat bread. I guess the texture and processes are similiar.
Cutting the recipe in half made 2 pizzas. About 12 to 15 inches in size. Depending on how think or thick the dough is rolled out into, the pizza dough size will vary. It took about 12 to 15 minutes for the pizza to cook throughly. I chose the ‘regular’ pizza toppings; green peppers, mushrooms, bacon and cheese.
Mom made a caesar salad for the first time. It was quite spicy because of the raw garlic the recipe called for.
Everything was delicious.!!
*I do not own the pizza dough recipe as explained above and can be found in Kitchen-Tested Menus For Foolproof Dinner Parties Menu Cookbook by America’s Test Kitchen.