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PJ'S NOW-OR-LATER PIZZA DOUGH
Recipe By: PJ Hamel at King Arthur Flour
1 3/4 to 2 cups all-purpose flour
1 1/4 cups semolina flour, or more all-purpose flour
2 tablespoons Lora Brody's dough relaxer -- optional but helpful
1 tablespoon + 1 teaspoon KAF Pizza Dough Flavor -- optional but yummy
1 teaspoon instant yeast
1 1/2 teaspoons salt
2 tablespoons olive oil
1 to 1-1/2 cups warm bottled water
In a mixing bowl, combine1-3/4 cups of the flour, semolina, dough relaxer, pizza dough flavor, yeast and salt; whisk to mix well. Add the oil and 1-1/4 cups of the water.
Mix and knead all ingredients---by hand, mixer or bread machine--- adding more flour or water by teaspoonsfulls, till dough is soft and smooth (Don't over-knead---it should hold together but can still look fairly rough on the surface.) Cover the bowl with plastic wrap and allow dough to rise 45-60 minutes; then refrigerate it for at least 4-6 hours or up to 36 hours, to develop the flavor. (Begin checking the dough after 4 hours to be sure it doesn't over-proof.)
Remove dough from the refrigerator; transfer dough to a lightly floured surface. Let sit to warm up about 30 minutes.
Divide the dough in half. Shape each half into a 9" or 12" round (thicker or thinner). Place each on a piece of parchment paper cut to fit. Cover dough and let it rest while heating the oven to 500 degrees (or about 30 minutes).
Transfer pizzas to baking stone or on a large baking pan. Bake 4 minutes and remove from the oven. If using now, top pizzas with favorite toppings, return to the oven and bake an additional 8 minutes.
To use later, remove parchment paper, cool the crusts, and wrap well in plastic wrap, and refrigerate up to 5 days or freeze up to 4 weeks. Preheat oven to 450 degrees; top with favorite toppings, and bake on a pan (not on a stone) on the lowest rack of the oven for 8 minutes.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved