Simple Pizza Crust

Heather says:

My kids love pizza night. They are young enough that the whole process is fascinating to them and there is a lot of excitement for little cost. My husband and I are in search of the “perfect” pizza crust that is doesn’t require a huge amount of advance preparation. This one is close. It has about 10 minutes of hands on work, and then rises for an hour and a half to two hours. This helps the yeast flavor to develop. I had been experimenting with quick doughs, but was disappointed with their cardboard flavor. The kids didn’t mind, but Mr. Heather and I operate under the idea that if we’re going to be taking in calories, they had best be delicious calories.

The lack of sugar in this recipe slows the yeast growth, which is the reason for the longer than usual rise time.  We enjoy the additional flavor. While not perfect, this recipe definitely makes our list for beginners.  This recipe makes 3 small pizzas about 10 - 12 inches across, depending on your dough handling ability.  We opt for a rustic effect, (at least that is how we explain our less than round pizzas).  If you have children, involve them in the process.  In our home pizza night is an informal production consumed in the kitchen as we wait for the next batch to bake.  At home, how often is food also the entertainment?

I am aware this is filed under vegetarian with meat in the picture.  The crust itself is vegetarian.

Ingredients:

• 1 TBSP active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups bread flour + a little more for dusting
• 1 TBSP olive oil + extra to grease the bowl for rising
• 1 tsp salt
• 1 tsp Italian seasoning - OPTIONAL
• cornmeal for sprinkling

Directions:

Add the yeast to the warm water and set aside.  Sift the flour into a large bowl.  (If you don’t have a sifter and even I don’t, simply use a whisk to fluff up the flour, its not that crucial.)  Make a “volcano” with the flour, pile it into a mound and then make a large hollow in the center.  Check your yeast, is it beginning to foam?  Great, pour it into the center of your volcano.  Now add the olive oil, salt, and Italian seasoning if you choose.  Use a spatula or wooden spoon to work the flour into the water.  Scoop the flour from the side of the bowl toward the center, turn the bowl, and repeat until a sticky dough has formed.

Flour your hands well, and flour your work surface, too.  Turn the dough out onto the work surface and knead it for a couple minutes.  This dough does not need to be worked as much as bread dough.  Shape into a ball.  Grease a large bowl, place the dough inside, and give it a few turns to cover it with oil.  Cover the dough with a damp cloth and place in a warm (at least 75F but not more than 100F) place to rise.  Allow to rise for 1.5 to 2 hours.

Preheat the oven to 450F.

Punch the dough down and divide into two or three equal portions.  Press the dough into a disc and roll or toss into a circle.

If you use a pizza stone, allow the stone to heat for 10 minutes in a 450F oven.  If you are using a metal baking sheet, preheating is unnecessary.

Sprinkle the  stone or cookie sheet with cornmeal; set the pizza crust on the surface and top with your favorite pizza sauce and toppings.  Bake for 10 - 15 minutes (watch it carefully, this depends on your toppings) and enjoy.

Bread Making and the Stand Mixer

Heather says:

Using a stand mixer can be a great way to knead dough a little faster and without as much physical effort. Personally, I enjoy a chance to work off a little steam. (I have three kids under five, I’m human, there is steam.)

When using a stand mixer like a kitchen-aid begin timing from when the dough pulls together into a ball. Use the lowest to second lowest settings for kneading. If the recipe states to knead for five to ten minutes check the dough at three minutes and each minute thereafter until you have become familiar with the process.

To test dough to ensure it has been kneaded properly take a blob, about golf ball size and stretch it between your well-floured thumbs and first fingers. The dough should stretch into a membrane. The membrane should be thin enough for light to pass through. If it tears it needs more kneading.

Keep in mind that whole wheat breads take much longer to knead.

Over kneaded dough is very soft, but the strands of gluten have been broken and cannot trap the carbon dioxide given off by the yeast and will remain flat.

If you keep your mixer hidden, like I do, I often find it easier to hand knead on my counter than to lug out the machine, and clean it before putting it away. Your results may vary.

Bread Making Tutorial: Basic White Bread

Heather says:

At long last, the first in the series of simple bread tutorials. We are beginning with a plain white bread recipe. This version is extremely simple. It is free of most allergens (wheat being the obvious exception) so it is useful for those avoiding eggs and dairy. Nutritionally, well, let’s just say that you won’t be making great strides over store-bought, but at least there is no high fructose corn syrup. Warm up the oven, roll up your sleeves, and let’s get started.

Simple White Bread

Ingredients

2 cups warm water ~110°F

1 1/2 TBSP Active Dry Yeast

1/4 cup sugar

1 1/2 tsp salt

1/4 cup vegetable oil + extra for bread pan & bowl (vegetable or olive

6 cups bread flour (may be slightly less in dry climates)

Directions after the jump.

Read more

Bread Making: Introduction to Basic Flours

Heather says:

The first few bread recipes will be made with flours that should be carried by your local grocery store.

• All Purpose Flour - is also known as plain flour.  It can be found in bleached and unbleached varieties.  Unbleached flour has more of the wheat’s protein intact and is typically better for bread making.   Bleached flour has been chemically treated to speed processing, it is best for those instances where toughness or chewiness is undesirable: pie crust, muffins, etc.  All purpose flour is a blend of both soft and hard wheat. Different brands may use different ratios of the two.
• Bread flour - has a higher gluten, or protein, content than all purpose or pastry flours; the structure provided by the protein make it a good choice for baking products made with yeast.  It is made from hard  wheat.
• Whole Wheat Flour - unlike white flours, whole wheat flour uses the whole wheat kernel (surprised?).  While whole wheat flour has a lot more fiber and is generally much healthier, ounce for ounce it does not have the same protein content as bread or all purpose flour.  When making breads, it is common to use bread or all purpose flour to create the structure necessary to trap the carbon dioxide created by the yeast to give the bread an appealing amount of loft.  Whole wheat flour can go rancid, store it in an airtight container in the fridge or freezer for the longest shelf life.

Bread Making: Meet the Yeast

Heather says:

Yeast are tiny one celled fungi. There are both benevolent and obnoxious strains. One can find yeast commercially for brewing, as a nutritional supplement, and for baking. In bread making, yeast digests sugars and creates carbon dioxide. The structure of the dough traps the gas, giving yeast bread its loft and softness. Too little yeast will result in dense, heavy loaves, while too much may overwhelm the structure of the dough and cause it to either collapse in on itself or create large pockets or bubbles. I am sure we have all come across commercial loaves of bread with gaping holes.

There are several options when buying dry yeast:

Active dry yeast is good for longer storage, but is less tolerant to thermal-shock. In other words, you need to be absolutely sure the warm water or milk used in the recipe is not over 122°F or 50°C. This form should also be added to a liquid before mixing into the dough, as the live cells are typically encapsulated and protected by dead cells.

Instant dry yeast is more perishable than active, but contains a higher percentage of live cells. It may be added directly to the dough. However, a small amount should always be tested to ensure it is viable.

Rapid rise yeast is a form of instant yeast developed to reduce rising time. It is believed to produce less flavorful product, but it is useful in some bread machine recipes.

When reading recipes remember that 1 packet of yeast is equivalent to 2 1/4 tsp dry yeast.

In my experience, our local grocery store only carries yeast in the tiny packets or jars. Neither option is particularly frugal. Stores such as Sam’s Club or some restaurant supply stores will sell yeast in two pound packages for approximately the cost of 3 small packets. Dry yeast should last at least six months in the freezer. If you divide it before storage, it may last over a year, but that shelf life is not guaranteed. It is always important to test the yeast to be sure it is still viable. If you are just starting out on your bread baking journey, don’t make bulk yeast your very first purchase. Wait until you’ve had several successes before committing to the large bag, as no one needs a constant reminder of a failed project each time they open the freezer. Allow frozen yeast to come to room temperature before using.
The other option when purchasing yeast is to buy it fresh. It may be found in cakes and is sold under the names: fresh yeast, cake yeast, baker’s compressed yeast, or wet yest. This is often stocked at health food or restaurant supply stores and is highly perishable.

When substituting in recipes calling for dry yeast remember one small cake of fresh or compressed yeast is 0.6 oz and is equivalent to 2 1/4 teaspoons dry yeast.

To test yeast for viability add a pinch to a weak solution of warm sugar water. The yeast should make tiny bubbles that produce a creamy foam.

Yeast growth is encouraged by the sugar in the dough and is kept in check by the addition of salt. If your home is cool or drafty, create a warm place for rising by heating your oven to 200°F and then turning it off. Placing a shallow dish of water on the lower rack will help keep the humidity optimal. Additionally the dough may be covered by a damp towel.

Some recipes call for bread to rise once, and others are allowed a second. Recipes calling for a second rise typically have a stronger yeast flavor.

Finally remember that nutritional or brewer’s yeast is not the same as yeast for baking or brewing, it is dead and will not produce the gas necessary for rising.

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