foodie friday: pizza dough

MaraFoodie Friday, The Carver

Our resident Foodie Layla has been digging through THE CARVER by Jacob Devlin for some delicious recipes, and has found the perfect one to get you craving more of this book!

A favorite food of the masses! Pizza is not only one of our favorites, it just happens to be the favorite food of the boy who never grew up…Peter Pan. Of course! I love Pizza and its many ways of topping it. My all time favorite has to be thin crust, no sauce, extra cheese, green olives, pineapple, and BBQ sauce drizzle. I know I’m weird, but with this recipe and the next few in this series, we will be able to create Peter Pan’s favorite and yours as well! We start with the crust. A great pizza has a great crust and here’s mine.

Peter Pan’s Pizza Crust

pizza dough

2/3 cup warm water
1 teaspoon sugar
1 teaspoon yeast
1/2 tablespoon salt
1 tablespoon olive oil
2 cups + 1tsp flour

Put warm water in a pan. Add yeast and sugar. Stir lightly and let sit for 5 to 10 minutes until the yeast activates and you see bubbles on top of the water. Then add the salt and oil. Add in the flour as you stir the mixture. When the mixture becomes too thick to stir you’re done.

Knead the dough. It is ready when it is glossy and tacky, but not sticky. Put your dough on a clean, well-floured surface. Gather the dough into a pile and begin pressing it together. Press the heels of your hands firmly into the dough, pushing forward slightly. Fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate it a quarter turn. Repeat. Knead for about 15 min in 3-4 min intervals resting 1 min in between.
Let rise up for up to 1 hour at room temperature.

Place on a floured surface and flour the top of the dough. You might need to cut your dough into smaller pieces to work with depending on your application. Flatten with your hand until about 1 or 1 1/2 inches thick. Pick up the disk of dough, and pinch the dough about 1/2 inch from the edge. Try to stretch as you pinch, repeat this all around the edge. At this stage you have two choices: 1) start tossing your dough to make it round, or 2) use a rolling pin. I suggest a rolling pin until you get the hang of actually making the dough and then graduate to tossing.