- Basic Pizza Dough,recipe follows
- 1/2 cup unsalted butter
- 3 tbsps minced garlic
- 1 Tbsp olive oil
- 1 tsp coarse sea salt
- 1/4 cup grated Pecorino Romano cheese'
- 2 Tbsp chopped fresh parsley
Preparation time 45mins
Cooking time 65mins
Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside.
Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm. draft-free place for about 30 minutes.
Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with warm garlic butter. Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
Basic Pizza Dough
1 cup warm water (105 to 115 degrees F)
1 (1/4 oz) envelope active dry yeast
1 tsp honey
2 Tbsp extra-virgin olive oil
3 cups unbleached all purpose flour
1 tsp salt
Yellow cornmeal, for sprinkling the baking sheet
In a large bowl, combine the water,yeast, honey, and 1 tbsp oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup cup at a time, working the dough after each addition, until the dough is smooth but still tacky 3 to 5 minutes.
Oil a large mixing bowl with remaining olive oil. Place the dough in the bow;, turing to coat with the oil. Cover wtih plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
Yield : dough for 1 ( 15- inch) pizza