PIZZA DOUGH A: OK AB: OK B: OK O: OK

  • 2½ c. warm water
    		• A: HBAB: HBB: HBO: HB
  • (or neutral milk)
    		• A: UAB: UB: UO: U
  • 1 tsp. Honey
    		• A: NAB: NB: NO: N
  • 1 Tbsp. Salt
    		• A: NAB: NB: NO: N
  • 2 tsp. active dry yeast
    		• A: UAB: UB: UO: U
  • 2 Tbsp. olive oil
    		• A: HBAB: HBB: HBO: HB
  • 6 c. spelt flour
    		• A: NAB: NB: NO: O
    Because I type for a living and have to save my wrists, I do the kneading in a food processor. I'll explain it that way, but it can obviously be kneaded by hand if you prefer. Process (I use the metal blade) the honey, yeast, oil, and water for a second or two to mix them. Add the salt to the flour and, as the processor is going, gradually add it to the liquid mixture. This dough has to be processed for quite a while, so keep it going after all the flour is in and watch what is happening. After a little bit the dough will form a ball and zoom around the bowl. After perhaps 15 or 20 seconds, stop the processor and check the dough. It should be soft. If it feels very stiff, add a Tbsp. or two of water. If it's so soft that it won't form a ball and keeps sticking to the sides, add a small amount of flour. Keep processing. Pretty soon the ball will begin to break up around the bottom of the bowl. When this happens check the dough again; it's usually done. You want it to be soft and VERY stretchy. If it breaks off as you pull a glob upward, it needs to be processed further. I've never measured my processing time, but it could be as long as several minutes. It's the stretchiness that counts. If you knead by hand, keep another half-cup of warm water nearby. Dip your hands in this as you knead, whenever the dough gets too sticky to handle. Don't add more flour as many recipes suggest; just wetting your hands should do the trick. It may have to be kneaded for as long as 20 minutes to develop the appropriate stretchy quality.

    Then form the dough into a ball and place it smooth side up in a bowl that has been rinsed with warm water. Cover tightly with plastic wrap (or whatever) and keep in a warm, draft-free place (70-80°F). If your house is cooler, then that's fine; it will simply take a little longer to rise. Not to worry.

    After about 1½ hours, wet your finger and poke a hole about ½ inch deep in the center of the dough. If the dough fills in slightly, it's too soon. If it doesn't fill in at all or if it sighs, then it's ready. Press it flat (in the bowl), form gently into another ball, and let rise again. This time it will take about half as long as it did the first time. Perform the same poke test the second time. The recipe is said to make one large pizza or two small ones. However, I usually divide the dough into three parts. I use one of those round pizza pans 13" in diameter.

    When the dough has risen that second time, turn it onto a lightly floured board (or I simply use my Formica countertop, with a little water on it). Divide it, and if you are only making one pizza or otherwise not using all the dough, put any unused balls into the freezer wrapped in plastic. (Then the next time you have a hankering for pizza you can have it much more quickly!) Invert the bowl over the ball(s) and let it rest for 15-30 minutes or until it is quite soft.

    Then with floured or wet hands press and pat from one side to the other to press out all bubbles and to flatten the dough. If you can throw and twirl it, fine. I usually just spray some olive oil onto my baking pan and, when the dough is about half the size of the pan, put it in there and continue the shaping process right there. If you divide the dough as I do into thirds, it will be thin, so handle it gently. If a hole develops, grab some dough from the edge and repair it. But if you are gentle enough you can fill the pan without holes. I usually build up the edge just a bit to hold in any errant sauce. If your dough is too elastic and keeps trying to shrink, let it rest another few minutes and try again; eventually it will stay out there.

    Submitted by:
    Unknown

    Copyright 2000 All Rights Reserved