Tuesday, July 21, 2009

Olive Oil Dough

I love using this recipe to make pizza crust. I haven't tried making a loaf of bread from it yet, but I have made several pizzas to rave reviews from my husband.

This is a very wet and sticky dough. Keep that in mind when stretching it out for pizza; I tend to flour my hands a bit, or use extra cornmeal on the parchment paper.

This makes a lot of dough...I tend to get about 4ish pizzas out of one batch of dough. The original recipe states that it makes 4 one-pound loaves of bread. I recommend making this dough a day in advance of using it as it is easier to work with it when it it cold. The additional time in the fridge also helps the dough to develop mire intensity in flavor.

Olive Oil Dough

From Artisan Bread in 5 Minutes a Day

2 3/4 cups lukewarm water
1 1/2 tablespoons active yeast (1 1/2 packets)
1 1/2 tablespoons salt
1 tablespoon sugar
1/2 cup extra virgin olive oil (use a high quality olive oil...it lends a better test to the final product)
6 1/2 cups unbleached all-purpose flour

Combine the first 5 ingredients in the bowl of your stand mixer using the paddle attachment. (You can mix by hand in a large bowl if you don't have a stand mixer. But....just go buy a Kitchen Aid stand mixer and make life in the kitchen easier).

Change the attachment from the paddle to the dough hook. Gradually mix in the flour, with the machine set to medium, until all the flour is incorporated. Make sure there is not any flour left hiding under the dough.

Cover (either in the mixer bowl or in another clean bowl) and leave to rest at room temperature until the dough rises (about 2 hours).

Use the dough right away for pizza, bread, calzones, etc or refrigerate in a covered bowl. Best used within two weeks.

1 comment:

Molly Jean said...

Oooh this looks like a good dough recipe! I'll have to try it.


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