Monday, August 10, 2009

Italian Dough Goodness

We have REALLY gotten into Grilled Pizza's this summer. They are delicious, easy, fun to make, and so versatile! You can add just about anything too them. The pizza recipe will come soon but if you like it homemade like we do then this recipe is for you.

We got this Dough Recipe from Mario Batali's Book, Mario Batali Simple Italian Food: Recipes from My Two Villages. This is a go to book in our kitchen and it didn't let us down for this recipe.

What's great about this recipe is you can use it for anything, calzones, flat breads, or pizza's. It's also freeze-friendly, my friends. We make a full batch and cut it into servings. Then pop it in the freezer for a quick, healthy, homemade meal. It's also so much cheaper to make this dough than to buy it from the store pre-made. Plus, there's no preservatives or weird, unpronounceable words in these ingredients.

So go ahead, it will remind you of play dough time.

Dough Recipe
* 1/4 cup dry white wine
* 3/4 cup warm water
* 1 1/2 ounces fresh yeast
* 1 teaspoon salt
* 1 tablespoon plus 1 tablespoon olive oil
* 3 1/2 cups flour


Place wine, water and yeast in a large bowl and stir until dissolved. Add the salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

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