Pizza Brockville

Dough

1 1/3 cup 00 Pizza flour or bread flour
1/2 cup water
1 1/2 tsp yeast
1 1/2 tbsp sugar
1 1/2 tsp Kosher Salt
3/4 tsp Gluten flour
2 tsp Skim milk powder

Pizza Spice

Strongly recommended.

2 tsp Oregano
2 tsp Basil
2 tsp Garlic Powder
2 tsp Sugar
1 tsp Thyme
1 tsp Ground Black Pepper

Optional but recommended.

1 tsp Onion Powder
1 tsp Paprika
t tsp Parsley
1/4 tsp Cayenne
1/4 tsp Crushed fennel

Pizza Sauce

Add 2-3 tsp of Pizza Spice per cup sauce. We use a mixture of 1 part tomato paste to two parts tomato sauce, but tomato sauce alone is fine.

We also sometimes add a dash of Sriracha and a squeeze of lemon to perk it up

Topping

Use about 1 1/2 cups of a mix of 5 to 1 Mozzarella to Cheddar.

Add toppings to taste, but stick to just about three. Overloading it messes up the cooking.

Directions

Setup

Preheat oven to 500 degrees. You should be doing this with a pizza stone in the oven to make sure the bottom crisps properly. Failing that, put a heavy metal tray on the bottom rack and preheat with oven.

Wet ingredients

In a small bowl put 1 1/2 tsp of Yeast, 1/2 cup of water and 1 1/2 tbsp of sugar. Leave for about 5-10 minutes until foamy.

Dough

Dry ingredients

In a medium bowl, mix together 1 1/3 cup flour, 1 1/2 tsp Kosher Salt, 3/4 tsp Gluten flour, 2 tsp Skim milk powder, 1/4 tsp onion powder.

When yeast is ready after 5-10 minutes, pour liquid into bowl of dry ingredients and combine by hand into a sticky ball. Let rest for about 5 minutes.

Kneading Dough

On a lightly floured surface, knead dough for about five-ten minutes by folding top over, pushing down and turning 1/4 turn until ball of dough is smooth and slightly sticky.

Proofing Dough

For about the next hour or so the dough will get puffier if left to sit in a covered oiled bowl in a warm place. Time range depends upon a number of factors but should fall between 30-90 minutes.

Shaping Pizza

Once dough is proofed, form into a 6-8 inch circle and push down on the dough about 1/2 inch from the edge to form a circle along the edge. This is to allow the edge to puff up. Work the dough by alternately stretching and massaging with fingers until dough is about 12 inches around.

Topping

Top pizza with pizza sauce from above. We normally use about 1/2 cup. Add cheese -- about 1 1/2 cups of a mix of 5 to 1 mozzarella to cheddar. Add 2-3 other ingredients sparingly to taste. Overloading the pizza messes up the cooking.

Baking

Bake in 500 degree oven on a pizza stone or very hot pan for about 12-14 minutes until crust is browned and cheese is bubbling.

Serving

Let sit for a few minutes and then cut into wedges. We usually cut into eight pieces.

Comments

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