Pizza Dough
As I mentioned last week, one of the things we made during our Boston bloggers class at King Arthur Flour was pizza dough. Pizza dough is one of those things that I’ve never made at home and have been wanting to for some time now.
We topped these pizzas with a small amount of sauce and fresh mozzarella prior to baking. After they came out of the oven, we topped the pizza with parmesan and basil. I love these pizza boxes they had for us to transport our pizzas!
Two Years Ago: Tiramisu Cupcakes
Three Years Ago: Caramel Mocha Cupcakes and Mussels
Pizza Dough
Yield: 2 crusts
Ingredients:
2 cups (8 oz) flour
1 1/4 tsp instant yeast
3/4 tsp salt
1 Tbsp olive oil
1/2 - 3/4 cup warm water
Directions:
In a large bowl, combine the dry ingredients.
Stir in the olive oil.
Stir in the water, adding the last few tablespoons slowly to see if they are needed - a wet dough is preferable although more challenging to work with.
Turn the dough out onto work surface to knead until smooth and shiny. Be sure to follow the fold, roll, turn, method and be gentle with the dough. Try not to incorporate any more flour than is absolutely necessary.
Put dough into an oiled bowl and cover. Allow to rise until it has doubled in volume.
Turn out the dough onto a floured surface to shape the pizza.
Divide the dough into two pieces.
Begin by patting one of the pieces of dough into a disk as thin as possible until it resists stretching. Let the dough rest for a minute before picking it up with one hand and holding it vertically above your work space. Rotating the disk of dough above yoursurface, begin stretching the edges until the disk of dough is large enough to drape over the back of the knucles of both hands.
Your hands should be palm down and parallel to your work surface. Begin roatting the dough in one direction over the surface of your knuckles, slowly moving your hands wider apart and using a slight flipping motion to move the dough. This action provides tension against the dough to fully stretch it. Try not to provide so much tension that the dough tears; although, little holes can always be patched.
If the dough resists any of these steps put it down on the floured surface, cover it and let it rest for a minute or two until it relaxes again.
Recipe from King Arthur Flour
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I just made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!
I love quinoa! Never tried it with these ingredients. Great recipe!
I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!
Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!
I adore quinoa because it is so healthy and so filling!
Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂
I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!
I love a good quinoa recipe. This one sounds worth a try.
LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!
don’t worry, I am officially the last one.
I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!
I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!
I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!