Pizza Night-Mixer Dough
Pizza Night: We started with ricotta-stuffed zucchini flowers (page 85). Then I made two pizzas—prosciutto with chili oil and arugula and Don Alfonso pizza. Don Alfonso is a pizzeria I read about that has a cool sounding pizza on their menu. The pizza has smoked mozzarella, lemons, and pecorino. Next time we try this we want to put some scampied shrimp up top—maybe chili-garlic shrimp deglazed with vermouth and lemon.
Mixer Dough for Pizza recipe follows…
- 1 envelope Fleischmann’s Pizza Crust Yeast
- 1 1/4 cups warm water
- 1 1/2 teaspoons sugar (or honey)
- 3 cups “00” flour
- 1/2 cup all-purpose flour
- Sea salt
- 2 tablespoons EVOO
In the bowl of a stand mixer, combine the yeast, water, and sugar. Let that stand for 10 minutes.
Meanwhile, in a medium bowl, whisk together the flours and season with salt.
Attach the dough hook, add the flours to the yeast mixture, and stir on low to combine. With the machine running, stream in the EVOO let that go with for about 5 minutes. Then cover the bowl with a damp towel and let the dough rest for 5 minutes. Then beat it for 2 to 3 minutes more with the speed about halfway up.
Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise for 45 minutes.
Cut the dough into 4 pieces and let rest for 15 to 20 minutes. Then knead each piece into a ball. Cover with a damp towel and let them rise for 2 hours.