Fun Pizza Crusts
I’ve been adding stuff to my pizza dough lately. It may be overkill, given that the sauces and toppings are what a pizza is all about, but if I have fun doing it-why not?
Tonight’s dough got thyme, red pepper flakes, granulated garlic, and fennel seeds. The candidates for inclusion are limited only by whether they might taste good on a pizza. The dough recipe isn’t anything special or “to die for”. You can find hundreds of “the best dough ever” recipes-just pick one and go with it. I put this one together on the fly, some sourdough starter, perhaps a half cup, then a tablespoon of sugar and one of yeast, about a cup of water, four cups of flour, a half tablespoon of salt, a generous drizzle of olive oil, and the additions mentioned above. Mix in the stand mixer for ten minutes, then a turn in a greased bowl for a first rise. After the first doubling, divide into eight portions, form them roughly into balls, and let them rise again, covered, on a tray.
I roll them out on a plastic mat. Let them rest for a few minutes after a first roll to relax a bit, then finish rolling. I manage to get them to about ten inches in diameter. Poke holes all over with a fork or they may balloon out like pocket bread.
I “par bake” them on a stone in a 375 oven for about two minutes a side. You don’t really want them to brown, they will finish cooking when you use them for a pizza. I let the first one tonight get too brown, I had the oven a bit high, and left it a wee bit too long.
They are ready to use right away-freeze what you don’t use for a quick pizza anytime!