45 Minute Pizza Dough Recipe aka Emergency Dough - Featured Recipe - CookingDistrict.com
Featured Recipes

45 Minute Pizza Dough Recipe aka Emergency Dough

Photo by Lisa McLaughlin
6-time World Champion pizza chef Bruno Di Fabio offers up this 45-minute dough recipe for at-home chefs to use for their own personally-designed pizza. In addition to winning six world championships, Bruno Di Fabio is the co-founder of the International School of Pizza and several artisan pizzerias throughout the country. Di Fabio will also be featured as a guest judge on a pizza episode of Food Network's Chopped during the new season.
Categories: Doughs, Pizza
Photo by Lisa McLaughlin
Step 1
2 1/4 tsp • dry active yeast (should be one super market packet)
2 1/2 cups • warm water (between 95 - 115 degrees)
2 lb • All-purpose flour
1/2 tsp • Sugar
1/2 tsp • Salt
1 oz • Olive oil
In a large mixing bowl add warm water and yeast, mix gently, let rest for five minutes.

Add sugar and gently mix yeast water to insure that all of the sugar has dissolved

Add flour and mix by hand until there are no more traces of flour residue (or mix on low speed, with dough hook, for 5 minutes)

Remove dough onto a lightly dusted work surface, make well in the dough and add salt. Aggressively fold or knead dough until salt is incorporated ( or mix on low speed, with dough hook, for 2 minutes)

Make well in the dough and add oil, and aggressively fold or knead dough until the dough is smooth and not slick with the oil. (or mix on low speed, with dough hook, for final 2 minutes or until dough is not slick with the oil)

Divide the dough mix into 3 dough balls and roll into round forms

Let dough rest in a large bowl lightly coated in olive oil and covered with a cheese cloth for 30 minutes or until double in size
Step 2
Notes;

This is a dough that should be used only if time is a factor. While this will create great tasting pizzas, there are other dough recipes in this booklet that will yield more flavorful, crispier crust, with better crumb. The warmer water temperature and slightly higher amount of yeast is used to facilitate rise, and primary fermentation. This dough is made for the “day of” and is not recommended to keep for the next day. This is also a tackier dough that may be a bit more difficult to handle. If there is a difficulty in handling just use a little bit more flour on the table as you are stretching your dough.
Step 3
Cooking Options (After dough is made)

1. Gas Fired Home Deck Oven : On lightly dusted work surface stretch out your dough by evenly pressing with your finger tips over entire surface until dough is about 9 or 10 inches in diameter. Then pick up dough and extend it between your hands, and rotate five to ten times until dough is roughly 15 inches in diameter. Do not over think this method, the stretching of this dough should be fun and the dough does not have to be perfectly round. Remember if it isn't perfectly round it is rustic, which is a cool culinary term constantly over used, but perfect in this situation. Place stretched dough on semolina dusted pizza peel. After the pizza is topped, slide onto the brick deck and cook for 9 to 12 minutes until evenly browned. (oven should be preheated to 500 degrees oven)

2. Home Oven : Using a teaspoon of olive oil, evenly coat a cookie sheet (at least 14" square) and dust with flour. This is your alternative to using a pizza peel and pizza stone. This method is just as effective. Then on lightly dusted work surface stretch out your dough by evenly pressing with your finger tips over entire surface until dough is about 9 or 10 inches in diameter. Then pick up dough and extend it between your hands, and rotate five to ten times until dough is roughly 15 inches in diameter. Then place your stretched dough on cookie sheet, add your toppings, and cook for 9 to 12 minutes in a preheated 500 degree oven until evenly browned.
Notes

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