posted November 05, 2003 01:12 PM -------------------------------------------------------------------------------- Pizza Dough
1/4 cup lukewarm water 1/2 tsp sugar 1/4 ounce (1 packet) quick-rise yeast 2 3/4 cups all-purpose flour 1/2 cup semolina 1 Tbs coarse kosher salt 1 1/2 Tbs olive oil 1 cup cold water
Combine the lukewarm water and sugar in a small bowl. Sprinkle the yeast on top and set it aside for 5-6 minutes to proof, until bubbly. Mix together the flour, semolina, and salt. Add olive oil and yeast and cold water. stir well to form a ball. Transfer the dough to a work surface and knead until smooth. Oil a ceramic bowl, put in the dough and turn to coat with oil. Cover with a damp towel and place the bowl in a warm, draft-free spot for 1 1/4 to 1 1/2 hours until it doubles in size. Punch the dough down and fold the edges toward the center. Turn the dough upside down, re-cover the bowl, and return it to the draft-free spot for 45-6o minutes more until it has again doubled is size. Punch the dough down a secont time, then cut it into 4 chunks. Roll, press, and or stretch the dough into rounds and place on a sheet pan, pizza pan, or in a cast iron skillet (this is our favorite) after filling the crust with your favorite goodies bake in a 500 degree oven until bubbly. If you are using a baking stone, put it into the oven before preheating. You can sprinkle cornmeal on a sheet pan, prepare your pie then slide it onto the stone for baking.
I see no reason that this would not work well in a dutch oven at the fireside! I would preheat my oven, slip in the dough, top with ingredients, put the lid on and top with hot coals. Give it 20-30 minutes, remove coals, brush off ash and see if its done. If not, replace lid and put on fresh coals.
Printer-friendly view of this topic
