1lb High gluten flour (I add 2T Gluten to Bread Flour)
0.75 cup Warm water (I usually use almost 1 cup)
1 tablespoon Oil (I use EVOO)
1.5 teaspoons Dry active yeast
1.5 teaspoons Sugar
1 teaspoon Salt
In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved.
Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using.
Preheat your oven to 500 °F about one hour before you plan to bake the pizza.
Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle.
If you wish to cook the pizza directly on a pizza stone, then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Pre-baked crusts can be frozen at this point for later use.
Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes.
Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust.
These rolls are the closest thing to the ones my husband remembers his grandmother baking!
5 cups Bread Flour
1.5 teaspoons Salt
3 tablespoons Sugar
2 teaspoons Instant Yeast (or one packet, such as Rapid Rise)
1 Egg (Lightly beaten)
0.25 cup Unsalted Butter (Half stick, cut into four pieces)
1.5 cups Water (0.75 cup hot and 0.75 cup lukewarm)
Combine the flour, salt, sugar, and yeast in the bowl of a standing mixer and stir to combine.
In a 4 cup measuring cup, combine the 3/4 cup hot water with the butter pieces and stir until melted. In a small bowl, lightly whisk the egg, then add it to the butter mixture and whisk slightly. Add the 3/4 cup lukewarm water.
Add the wet ingredients to the dry and mix until a dough just forms. Kneed on medium speed, with the dough hook attached, until smooth and elastic, about 10 minutes. The dough should barely stick to the bottom of the bowl. If the dough is too sticky, add more flour 1-2 tablespoons at a time. If it’s too dry, add more water.
Transfer the dough to a lightly oiled bowl, cover, and allow to rise for about 1 to 2 hours, or until doubled in size.
Once the dough has risen, divide it into about 40 1-ounce pieces. Shape each piece into a small boule and place two in each cup of a cupcake pan. Cover with a clean, dry towel and allow to rise for an hour, or until doubled in size.
Preheat the oven to 400 degrees (200 C). Bake for 15-18 minutes, or until they reach about 180 degrees inside. Allow rolls to cool completely (or at least 10 minutes) before serving.