Pizza dough, take 2

For lunch today we made some pizza-mozzarella, mushroom and fresh basil. We’ve been tinkering with the dough for a while, and I think this finally hit it.

8 oz bread flour
8 oz AP flour
1.25 cups warm water
1 tablespoon yeast
1.5 tsp sugar
1 tablespoon salt
2 tablespoons butter

Proof the yeast with the water and sugar. For this batch, I decided to try the dough blade of the food processor, and it worked fabulously. The dough was silky and smooth. Let it rise twice, then shape into a round. This amount was more than sufficient for the large pizza pan we bought, so in the future, I’ll cut a little off for breadsticks. Once shaped and topped, bake for about 10-15 minutes, or until the crust is browned and the cheese is bubbly and brown at 450-500 degrees. We found that we need to bake the pizza on the lowest rack to get the bottom of the crust cooked at the same time as the top.

This pizza was great, and is even good cold (always a good test for pizza quality).


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