Angel Pizza Crust
Original recipe ©Copyright 2006, 2009 by Gilbert Healton
Servings
We make one thin crusts in 11"x17" pan, one thick-crust in 8"x11" pan,
and one 8"x8" pan to feed family of six with about 22 squares of pizza.
Pizza Crust
This crust has much less oil in it than most commercial recipes and
is well liked by all adults and children who try it.
Angel Pizza Crust |
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P r o o f |
1 Package Dry Yeast
1 Tbl. Sugar
3/4 C. Water 110-115o |
1 1/2 C Water warmed to 110-115o.
1/4 C Canola or other non-Olive Oil
1/4 C Olive Oil |
| 40 oz favoriate red/speghetti sauce. |
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3 1/2 C Bread flour
(superior for nearly anything that must rise a lot).
(add 3 Tbl. Vital Wheat Gluten if you do not have bread flour)
4 Tbl. Butter Milk Powder
(We use SACO Cultured Buttermlik powder in gold/white can.)
- May use butter milk instead of water in liquids
and Buttermilk power;
or when you come right down to it, just plain old milk.
- BestLife
International
has soy milk powders to use for completely non-dary pizza.
1 tsp. baking soda
1 tsp. baking powder.
1 very heaping C sugar
Spices: dry oregano, dry garlic, etc.
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| 4+ C additional flour. May be bread flour, whole wheat, etc.
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- Measure and mix well ingredients in each box above separately.
I Favor
- 2C measure for proofing yeast.
- "Proofing" yeast is a way of testing that yeast is still alive
by mixing it with water and sugar at a yeast-friendly
temperature, without fats, to see how fast the yeast grows.
It show definite signs of growing within ten minutes.
- Watch proofing yeast so it does not overflow measure;
measure others quickly and this should not be a problem.
- 4C measure for main liquids.
- large mixing bowel for main dry and mixing.
- Once yeast is proofed, pour yeast mixture into dry and stir with large,
heavy duty, spoon till mixed.
Favor sturdy wood spoon with
rounded edge good for scraping curved sides of bowel.
- Wisk remaining liquid until well mixed.
- Pour 1/4 of main liquid into dry ingredients,
stiring till consistent with spoon.
Repeat till you have a well-mixed sponge.
- Start adding remaining flour:
- start adding flour 1C at a time.
In all about four cups more flour will be used,
but this varies due to water content of flour,
which changes with the weather.
- Stir flour/dough until consistent.
- Repeat with slightly less flour each time.
- Start kneeding flour in bowel,
with floured hands, once dough can not be stirred.
- Once dough is no longer sticky transfer to floured working surface.
Dough needs to be soft so stoping early and adding flour later
if the dough is too sticky is better than adding too much flour.
A little sticky can be just fine.
- Kneed until dough just stops being sticky and is "velvety".
- Kneed lightly (3-4 times) till dough is uniform. A finger stuck to the second joint in the dough should bounce back leaving only a slight indent.
- Cover with cloth and let rise about an hour in uniform warm, but not hot, spot.
Dough only needs to grow by 1/4 to 1/2, not fully double.
- Flour pans while dough is rising.
- Kneed once risen.
This cook favors measuring into 1-cup balls. Different pans tend to use 2-3 balls depending on size and desired thickness of crust.
- Kneed balls together and roll to proper size. Use pizza cutter or plastic knife to trim dough to pan size.
Roll dough onto rolling pin or fold into quarters to transfer to pans.
- Place dough in pan and roll again so dough goes to edges of pan, and perhaps a little more up the side of the pan.
- For thick crust pizza, precook without toppings until just turning golden brown. Start checking after 10 minutes. Have all toppings ready so pizza is still hot when you put it back in the oven.
- Place sauce on pizza leaving about 1/2 inch of edge uncovered by sauce in order to watch color of dough. Use bowl of large spoon to spread around.
Sauce does need not be exactly even as it should "level" well in oven when cooking.
- Sprinkle any favored spices... garlic, onion, light oregano, ...
- Put grated cheese on next, then other toppings.
Some like to put toppins and then cheese.
- Pizza is done when edges are golden brown. Start checking after 10 minutes of cooking.
Take pizzas out as they become ready.
- Cool before cutting.
Topping Ideas
Our lactose free pizza uses many vegetables:
cut down broccoli, sweet peppers, grated carrots,
olives,
pineapple chunks (cut in half),
as well as diced ham.
Anything in the refrigerator or garden that looks interesting can be used.
Pineapple and ham is popular with many.
If pineapple chunks are used, you might substitute as much syrup as you can for water in the dough recipe
Chili lovers may find using chilli rather than red sauce a Heavenly pizza topping.
Add some onions, a light sprinkling of cheese, plus a few spices and you have something more than nice.
Western topping: "Road Runner" pizza uses hot chili peppers on top of
traditional red sauce topping.
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