Jeanette Terry from Wild Abandon Kitchen is joining us again today with a fun way to celebrate the end of the week with your family...
As much as I love trying new recipes, there is comfort in tradition and for us one of those traditions is Pizza Friday. It's menu planning on auto pilot and at the end of the week, it's a welcome routine. A few years ago I set out to find an easy and delicious pizza dough recipe. I tried everything Pinterest claimed to be "the best" from thin crust to herb crust to Sicilian. Then I found Bobby Flay's recipe and I should have known my favorite New York chef would have the winner. The hardest part is remembering to start it early enough to allow time for it to rise for an hour. Not that I would know about that.
by Bobby Flay via The Food Network
- 4 cups bread flour (yes, only bread flour)
- 1 teaspoon sugar
- 2 1/4 tsp instant dry yeast (1 envelope)
- 2 teaspoons kosher salt (use less if not using kosher salt)
- 1 1/2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
***If you don't have a stand mixer, you can mix this by hand in a large bowl and knead on a floured surface for a few minutes until it comes together.
- Combine the dry ingredients in the bowl of a stand mixer fitted with a dough hook and while the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball and pulls away from the bowl. If the dough is sticky, add additional flour, 1 tablespoon at a time. Or if it is too dry, add additional water, 1 tablespoon at a time. Knead gently on the counter to form a smooth ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, and toss to coat in oil. Cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. Makes two 14 inch pies.
- This makes a tender dough and I find I can easily press the dough out by hand at this point. It doesn't have to be perfect. I form it into a rough circle on a piece of parchment and top it with sauce, cheese, and our favorite toppings. Of course you can toss your dough in the air if you're feeling frisky or use a rolling pin if that's easier. As written, the recipe makes enough for two 14 inch pies. For our smaller family, I often make half of the recipe and it will make two 10-12 inch thin crust pies. I bake them on a pizza stone in a 450 F oven for 12-15 minutes depending on thickness of the crust.