This came from a fancy Vop friend of mine that makes cooking 20 times harder than it needs to be. So I’ll post the way I make the dough. If you want to proof yeast and crap, go ahead.
- 1 3/4 tsp dry yeast
- pinch of sugar
- 1 3/4 cup water
- 3 1/2 cup unbleached all-purpose flour
- 1 cup semolina flour
- 1 tsp salt
In my bread machine, liquids go on bottom. Dough cycle. Run it and let it rise. Punch down, knead and let it rise a second time. I’d bet the second rising could be skipped. Makes two 12 inch crusts.
I put a tiny bit of oregano and/or basil in my dough. After I roll it out, I brush it with olive oil and sprinkle a little oregano on it. But careful with it – it can overpower it.
I bake on pizza stones. The semolina flour on the pizza peel helps, but don’t have a wet dough or you will have a disaster.
The pizza does not have a tomato sauce.
- 4 ounces goat cheese, crumbled
- 1 cup freshly grated parmesan cheese (about 4 ounces)
- 1 cup freshly grated provolone cheese (about 4 ounces)
Put the cheeses on the dough, then add any veggies you want. I have used all kinds of veggies and you can make a really colorful presentation.
His recipe cooked the pizza on pans. 450 about 20 minutes.
If you have yeast that is not past its date, I just don’t have a problem with yeast not rising. I have, however, (once) killed the yeast with water that was too hot. Forget all that temperature crap with the water and all that proofing bullshit. Life is too short.