Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Garlic and Butter Pizza Dough

   -- -- Posts: 46
edited November -1 in Baking

Ingredients

1 Pkg Active Dry Yeast (2 1/4 tsp)
1 1/4 Cup Warm Water
1 tsp. Sugar
3 1/4 Cup Unbleached Bread Flour
1/2 Cup Medium-Grind Yellow Corn Meal
1 tsp. Salt (1.5 Kosher)
1/4 Cup Melted Unsalted Butter
1 clove Garlic (Minced to a paste)

Olive Oil for oiling pizza pan. You want the bottom of crust to have a fried texture.

Instructions

The recipe makes a great dough for Pizza and is from the book, Pizza by Diane Morgan. This works well in a bread machine but here are the hand instructions.

Begin by making a sponge.

In a bowl dissolve the yeast in 1/4C of warm water. Add the sugar and 1/4C of flour and stir with a wooden spoon to combine. Cover with plastic wrap and allow to rise in a warm place for 20 minutes.

Add the remaining 1 cup of warm water and 3 cups flour, the cornmeal, and salt. Combine the butter and garlic and add it to the sponge. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes.

Lightly oil a large bowl. Add the dough and turn to coat on all sides. Cover with plastic wrap and place a damp clean kitchen towel over the top. Set in a warm spot and let the dough rise until doubled in volume 1 1/2 to 2 hours.

When dough has doubled, punch it down and knead for a few minutes then press into pan. Once in the pan let rise for 15 to 20 minutes before adding pizza ingredients.

Notes

Number of Servings: see Desc

Time to Prepare: 3 Hours

Sign In or Register to comment.