I am not going to take a lot of time to write today. My beautiful wife arrived from her tour last night completely worn out. Now that she has had her beauty sleep I want to spend some time with her. She brought me an amazing cookbook from Spain that I will be perusing for ideas. Find a good Jamon source. We’re going to be cooking a la España.
We are also going to be making some summertime pizzas. Here is a simple recipe for the leavened type of pizza dough.
- 4 Cups All Purpose Flour
- 1 3/4 Cup Warm Water
- 2 Tablespoons Olive Oil
- 1 Tablespoon Sugar
- 1 Teaspoon Active Dried Yeast
- 1 Teaspoon Salt
- Corn Meal (for dusting)
- Stand Mixer, Food Processor or Large Mixing Bowl
- Flat, Clean Surface
- Rolling Pin
- Chef’s Knife
- Pizza Peel
- In a measuring cup, combine the water and the yeast, stir once and let sit for 5-10 minutes.
- Once it starts to bubble, pour into the mixing bowl and add the sugar and salt.
- Turn the mixer on to low and add the flour and finally the olive oil. You can do this by hand, but be prepared for some serious elbow grease.
- Beat on medium for about 10 minutes. Use a hook if you have one.
- Cover with a clean kitchen towel and let rise for an hour.
- Liberally flour a clean, flat surface. A counter top works well if it has no grouting.
- Divide the dough into as many baseball sized balls as there is dough. Usually I get 8-10.
- Set them aside and cover with a towel.
- Take one of the balls and press it into a disc.
- Flour your rolling pin and start to slowly roll out, first in one direction then the other. Roll as thin as you like. Don’t worry about the shape. Round pizzas are for sissies.
- If you are not going to cook your pizzas now I suggest that you par bake them for about a minute at 450. These will freeze easily in a sealed plastic bag and be ready immediately when you feel like a pizza.