Good morning everyone, its a beautiful spring morning here in Maine today. The sun is shining, the birds are singing, my cat is going nuts because she wants at the birds and we have snow in the forecast... wait ... uh... what? Yes you guessed it even when its Spring time in Maine that doesnt mean it cant or wont snow. A few years back we got blasted with a blizzard on Patriots Day. Ok so let's talk food since I know that is why some of you check out this blog, you want some recipes dammit. Ok this one is from a very good friend of mine. She is a fellow food blogger and subscriber to my yt channel. She's an amazing person and has an even better sense of humor. She is probably the most genuine person you could ever have the pleasure of knowing. A few months back her and I decided to swap recipes where she would cook and blog one of my recipes and I would cook, video and blog one of hers. This pizza dough recipe of hers is the best dough I have ever worked with. Its soft but so easy to work with, I have worked with pizza doughs in the past for a job and the doughs there were so stiff it was hard to work with them. This dough isnt like that and so I thought I will give you all the recipe. Now I added a couple of little things to this that doesnt change the texture at all but just gives it a little flavor boost. You can find this recipe and a lot more of delicious recipes over at www.foodthoughtsofachefwannabe.com ok let's get started.
3 to 3 1/2 cups of reg. flour
A pinch of salt or up to 2 teaspoons
2 teaspoons of sugar
1 1/2 tablespoons of Extra virgin olive oil
1 1/4 cups of water at 110 degrees ( it makes the yeast happy)
1 packet or 2 1/4 teaspoons of yeast
1 tablespoon of Italian seasoning
1-2 tablespoons of garlic powder
Before I begin anything I turn on my hot water and let it run then I measure out the water. I used a meat thermometer to keep an eye on the temp of the water and when the water hits 110 degrees add your yeast to it and put it aside for 4 minutes. Now I used a stand mixer for this but if you dont have one use a bowl and a spoon and kneed with your hands. If you choose to use a stand mixer for this you want to grab some extra virgin olive oil (not the oil you measured out for this recipe you will need it) and drizzled some on a paper towel and I wiped my kneeding hook, and mixing bowl with it. Then I grabbed a large bowl and did the same thing. Believe me this will be helpful later. Next I throw in all the ingredients except the yeast and water yet. Mix on a low setting until just combined. Now add in your water and yeast and let that go for about 10 minutes or so. If you find that your dough was a little dry like mine was add a little warm water. If its too wet add a little flour. When your dough is wrapped around your dough hook and all the flour and other ingredients are pretty much cleaned off the bowl you know your dough is ready. Take your dough out of the mixing bowl and transfer it to that large bowl I told you to oil up. Drizzle the top of the dough with a little extra virgin olive oil and loosely cover with some plastic wrap. Put aside in a warm spot until the dough doubles in size. This takes about an hour. After the dough has doubled in size cut it in half and you are ready to either start making your pizzas, calzones, or Stromboli right now or you can wrap it up and store it in your fridge or freezer. If you store it in your fridge I wouldnt let sit there anymore than 2 days tops. I hope you all like this recipe like my family did and thank you Chris for your fantastic recipe your a true gem.
Here is my youtube video: