Pizza Dough With 00 Flour

The 00 flour was a birthday present from our son Ian and his family, think it was a hint I needed to start making my own pasta again. I plan on doing just that when we can all get together again for a family meal. Shows how goofy I am that getting flour for a birthday present is a great thing. There was other things for me to use included plus a gift certificate for a local specialty Italian store, think it was not just a hint but a giant hint. I haven’t made pasta in a few years and it will be fun making it again, and 00 flour is the best flour for it. Guess you could say my family is just about as goofy as I am, giving flour is not a normal thing for a gift. In my case it or any other thing that has to do with cooking is a perfect gift.

The 00 flour isn’t only great for pasta it’s also great for pizza dough. Nice thing is that you can get a crispy thin crust without waiting 2 days. This dough you make and use 4 or 5 hours later. Since I had the flour I decided pizza would be a great thing for supper. The Jets game starts at 6 and the only thing that needed washing was the pizza pan.

There are some little changes that you need to do with my normal recipe. Reason for the little changes is because of the fine grind the flour has. Any flour that is 00 uses a little less water and needs some olive oil added when making pizza dough. Tried it years ago without the changes and wasn’t happy with it. Dough didn’t have the stretch-ability and was to stickey. This makes one extra large or two regular sized pizza.

2 and 1/2 cups 00 flour

2 teaspoons salt

1 teaspoon garlic powder

Place everything in a food processor and pulse 5 times

1 cup warm water minus 1 tablespoon and 1 teaspoon

1 and 1/2 teaspoons sugar

2 teaspoons dry active yeast

1 teaspoon olive oil

Mix water and sugar together in a small bowl, add the yeast and mix for 30 seconds. Rest for 10 minutes then add the teaspoon of olive oil. Pour into the food processor and pulse until the dough starts to pull away from the sides. Run the processor for 2 minutes to kneed the dough.

Coat the inside of a large bowl with 2 teaspoons of olive oil. Remove the dough from the processor and form into a ball. Roll the dough in the bowl to coat with oil. Cover and rest in a warm place for 4 to 5 hours.

About Graham Stewart

This is me on a bad day.
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