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SIMPLE "KID-FRIENDLY" PIZZA TO MAKE IN ABOUT AN HOUR Good Roots Farm and Gardens Brookings, SDingredients:~approx 2 C all purpose flour (divided)~1 packet instant yeast (2 1/2 t)~1 1/2 t sugar~3/4 t salt~1/4 t garlic powder and/or 1 t dried basil (optional)~2 T olive oil (plus a bit more for another 2 steps)3/4 C warm water (100-115 degrees) We recommend using a cooking thermometer to test it. Just make sure it's not too hot or it will kill your yeast.1. Combine only 1 C of the flour with instant yeast, sugar and salt in a large bowl. Add herbs, if desired. Add olive oil and warm water. Stir well with wooden spoon. 2. Be careful on this step.. Continue stirring and gradually add second C of flour (approximate--could be a bit more...or a bit less) watching for an elastic-looking ball beginning to separate from the sides of the bowl. It should be slightly sticky. If it feels hard and doesn't form a ball...start over. (bummer, you added too much flour but no worries- you are learning)3. Wipe out the bowl and cover the insides of the bowl with a bit of olive oil with your hand. 4. Dust your hands with flour and form your pizza dough into a round ball. (Mom, help your child not to over-handle the dough, if possible. Put the dough ball in the bowl. Turn the dough ball around to get all sides covered lightly with the olive oil. (This is so it doesn't dry out)5. Cover the top of the bowl tightly with plastic wrap or a damp towel and put the bowl in a warm place (by a sunny window? top of warm dryer? in a warm car? ). Watch for it to double in size. This can take 30-60 mins. 6. If you are going to bake your pizza right away, preheat your oven to 425 degrees. Prepare a pizza pan or cookie sheet by sprinkling fairly generously with a 50/50 mix of flour and cornmeal.7. Using your hands or rolling pin work the dough in to a 12'"or 13" circle. Using hands means a more rustic look; using a rolling pin for a more crispy and flat pizza. Transfer it to the pan carefully and press the last of it when it is in the pan, if that makes it easier.8. Drizzle olive oil over the top of the pizza round on the entire surface (just enough for a light cover- I use my hands or a pastry brush to get the olive oil even) and prick the dough all over with a fork -about 15 times.9. Add sauce (not too much)and maybe a few sprinkles of dried Italian seasoning. Add desired toppings (less is more) and a giant handful of shredded cheese and bake at 425 degrees for 13-15 mins...or until golden. Watch out, it's hot. Cut, eat and be proud of yourself.MORE SOPHISTICATED PIZZA DOUGH for 2 PIZZAS...(depth of flavor from long, slow fermentation- preferably overnight in fridge) Good Roots Farm and Gardens in Brookings SDingredients- ~approx 3 -3.5 C bread flour 2 t sugar or honey1 + 1/4 t instant yeast (less than a packet; measure it)1 + 1/2 t salt or 2 1/2 t kosher salt1 + 1/2 T olive oil, more as neededprep-Combine the flour, sugar or honey, yeast, salt, and olive oil in the bowl of an electric stand mixer or in a large mixing bowl you will stir by hand. Add 11 fl. oz (1 1/4 C plus 2 T) cool water (60-65 degrees F). With the paddle attachment of the electric mixer go on low speed for 1-2 mins. until the dough comes together in a coarse ball OR with a large spoon, mix the dough 2-3 mins. Let it rest uncovered for 5 mins. Switch to a dough hook if using an electric mixer, and knead for 2-3 minutes on med-low. If by hand, work on a lightly floured work surface. As you knead, add a bit more flour or water as needed to produce a dough ball that is smooth and fairly tacky, but not sticky. The ball should not be sticking to the sides of the bowl at this point but may be a bit sticky at the bottom.Lightly oil a large bowl with olive oil. Put the dough ball in and turn it over to cover the whole thing slightly with the bowl oil so it doesn't dry out. Cover the top of the bowl tightly with plastic wrap, and refrigerate at least 8 hours and up to 3 days. It will stop rising once is has completely chilled. It is best to mix the dough at least a day before baking the pizza and it will keep up to 3 days in the fridge. Divide the dough into two balls and lightly flour-dust them and place them 6 inches apart on a lightly floured pan...and cover with a cotton dishtowel. The dishtowel could even be very slightly damp. Optionally, you can divide the dough in two pieces with a knife, freeze the balls in separate zip bags for up to 3 months in the freezer. Then, to use the balls , thaw the bags overnight in the fridge...and then at room temp for 2-3 hours (the balls should be slightly flour dusted and on a lightly flour-dusted pan, covered with a cotton dishtowel). Don't wait longer than several hours to form the actual pizza rounds.Form the pizza dough with your fingers, not hands...on a lightly floured surface...I hang it a bit in the air with my fingers, then lay it down and push and turn from the center-- push and turn, push and turn. It's not recommended to flatten using a rolling pin, as that will pop all the bubbles; some bubbles are welcome. Transfer it to a pizza pan or cookie sheet that has been generously floured with 50/50 flour and cornmeal mix. (You can use semolina flour instead, if you have it) Lightly baste the top of the pizza round lightly with olive oil all around with your hands or a pastry brush and prick with a fork or pizza docker all over. Then it's time to add your sauce (less is more) , dried herbs, ingredients ( less is more, again) and a big handful of cheese. (mozzarella? blend?) Bake at 425 degrees for 13-15 mins. until golden and cheese melted. Enjoy! ................
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