I've been lurking these forums for quite awhile and feel I've become a better overall cook by reading and applying many of the things I've read on these forums. I feel it only right that I contribute in my own way. I've got one more final on Friday and need the break from studying.
I think we've all been in a spot where either we just want pizza tonight (ie, we didn't think ahead to make dough a day or two before) or we found out that we'll be having some last minute guests tonight.
I don't know if anyone already has their emergency dough recipe stored in their head, but this is the one that I currently employ. Its actually a spin-off from my mother's french bread recipe.
I will forewarn everyone though; if you're not a fan of JerryMac's NY style recipe (ie, forget alot of the measurements, go by the feel) then you may want to skip this for a few days. The next time I make the dough I'll actually measure out the additional flour that I end up needing to apply, but I will try and get some measurements for those out in the coming days.
To begin with:
2 cups flour (by volume)
2 tablespoons yeast - I know its alot, but this is a quick pizza
1 tablespoon sugar
3/4 tablespoon kosher salt
2 1/2 cups warm water
For the dough:
I combine the flour, yeast, salt, and sugar in the bowl of my mixer and combine, then slowly add the 2.5 cups of water. Once it is mixed and still looking like soppy biscuit dough (if you're using a paddle, I usually do to avoid washing the whisk) I remove the hook and apply cling wrap to the bowl and just let it sit for 15-25 minutes for the autolyse.
After the autolyse I re-attatch the paddle and start in on the stir setting. At this point I start adding flour gradually, I scoop it with a 1/2 cup and slowly introduce it in. Once it appears to come together a little more I apply the dough hook. Similar to JerryMac's recipe I'm usually looking for the dough to pull from the sides of the bowl but not quite the bottom. I have added a little extra flour before and had the dough completely come off the bottom and that works fine too. Once I get the dough seperated from the sides and not the bottom I increase the speed of the dough hook to 2 on my kitchenaid mixer and let it knead for a good 8-10 minutes.
After the kneading is done I'll give it a brief hand knead and then put the dough into an oiled tupperware container with a rubberband at the level of the dough, cover with plastic wrap or a tea towel and allow to double in size. Once the dough has doubled in size I'll dump it onto a floured countertop and tri-fold it several times. After that I seperate the dough into 2-3 dough balls depending on the size of the pizza I'm after.
I let the dough balls rise again until they just about double near as my eyes can tell, then I reflour my counter and shape my skins. Its more of a moist dough so it stretches pretty easily so I think it lends itself to more of a NY style but I have also made a thicker pie with it, both taste great to me.
That's it, dress the pie and slide it on your stone and cook as normal. I use the stone on the bottom rack for a good 7 minutes or so.
Listen, I hope you all enjoy the recipe. After my finals I'll make some more dough and get some more volume measurements. I treated myself to a digital scale so I may try my hand at figuring it out by weight too.
I would really appreciate some constructive criticism with this recipe. Like I said, its not my normal recipe, but an adaptation of my dear mother's famous french bread recipe. I may just be partial to the taste because its nostalgic for me.
I hope you all give it a shot and give me some honest feedback. I've found that this makes a great emergency dough but if there's room for improvement I would certainly like to give it a shot.
Tonight is the first night I'll be trying to give a portion of my dough an overnight rise in the fridge to see how the flavors develop. I'm sorta fearful that I may have way too much yeast for it to be successful.