This is easily my favorite pizza
crust recipe....though I'm sure I say that about all of the pizza crusts that I
post. Maybe it's just that I like pizza!
King Arthur’s Now & Later Pizza Crust.
(Recipe from King Arthur Flour. Method Adapted by Me.)
1 ¼ cup water
2 tablespoons
olive oil
1 ¼ teaspoon
salt
1 ¾ cups all
purpose flour
1 ¼ cups
semolina flour (you can use all purpose flour instead if you desire)
1 teaspoon
yeast
Pour
water and olive oil into bread machine bowl.
Add salt then flours. Place yeast
on top so that it does not come in contact with the liquids. Select dough setting on your bread machine
and walk away until done.
Remove
dough from machine and place in a large container. Refrigerate dough for 4-36 hours (where it
will rise again). After refrigeration,
divide dough into 2 equal parts. Work
the dough into desired pizza size and thickness. Cover with a towel and allow to rise for
about an hour. Bake crust in a 450 degree
oven for about 7 minutes. Keep an eye on
the crust as you make need to open the oven and use a fork to pop any air bubbles.
To
eat the crust right away: top as desired and return to oven for about 10
minutes.
To
eat later: cool the crust(s) and store at room temperature for 2-3 days, refrigerate
for 5 days, or freeze for a month.
I love that:
One batch makes two crusts:
one for now and one for later.
The later crust freezes wonderfully.
It bakes up crispy yet chewy
It can be made with all-purpose flour when you don't
have any semolina.
Minimal time is spent actually making this.
With
that…try this crust!! I have a batch
going as I type…hoping to grill a butternut squash topped pizza tonight!
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