Chocolate and pizza, isn’t this the ultimate diet? This dough is a superb base for dessert pizzas, either baked or grilled. Grilled strawberries with a drizzle of chocolate are the perfect topping for this sweet indulgence.(Makes two 14- to 16-inch (36 – 41 cm) rounds)Ingredients1 cup (235 ml) warm wafer (110′F to 115′F (43′C-46′C))1 (1/4 ounce – 7 g) package of active dry yeast2 tablespoons (30 g) sugar1 tablespoon (15 ml) vegetable oil, plus extra for brushing bowl2 1/2 cups (275 g) all-purpose flour1/3 cup (38 g) semolina flour or whole wheat flour3 tablespoons (44 ml) unsweetened cocoa powderPreparationCombine the water, yeast, and sugar in a large mixing bowl and stir to combine and dissolve the yeast. Set aside until foamy, about 5 minutes.
Combine the flour, semolina, and cocoa in a large mixing bowl, then stir with a whisk to combine. To the yeast mixture, add 1 1/2 cups (165 g) of the flour mixture and 1 tablespoon (15 ml) vegetable oil, then mix by hand until fully incorporated and smooth.Continue adding the flour mixture, 1/4 cup (28 g) at a time, working the dough after each addition, until all the flour is incorporated. When finished, the dough should still be slightly sticky. Turn the dough out onto a lightly floured work surface and knead until smooth but still slightly sticky, about 3 to 5 minutes. Coat a large mixing bowl with oil. place the dough into the bowl, and turn to coat all sides. Cover with plastic wrap or clean kitchen towel and place in a warm, draft-free area to double in size, about 1 hour.Punch down dough, divide into two portions, and form each portion into a ball. Use immediately as directed or place the dough in airtight plastic bag and refrigerate until ready to use.If refrigerating before use, remove from refrigerator and bring to room temperature before continuing with recipe. The dough can be kept refrigerated for about 2 days, although you may have to punch it down once or twice during that time. To freeze, place the dough in airtight bags for up to 3 months.
Basil Pesto Pizza Dough RecipeWhen used in dough, basil pesto creates a moist, flavorful alternative to the basic pizza dough recipe. You can also use this dough in small twisted strands to make flavorful breadsticks.(Makes two 14- to 16-inch (36 – 41 cm) rounds)Ingredients1 1/2 Cups (355 ml) warm water (about 110′F to 115′F (43′C – 46′C))1 (1/4 ounce (7 g)) package active dry yeast1 teaspoon (5 g) sugar3 1/2 cups (385 g) all-purpose flour1/2 cup (38 g) semolina flour1/3 cup (75 ml) basil pesto (see recipe here)1/2 teaspoon (3 g) kosher salt2 teaspoons (10 ml) olive oil
PreparationCombine the water, yeast, and sugar in large mixing bowl, then stir to combine and dissolve the yeast. Set aside until foamy on top, about 5 minutes. To the yeast mixture, add 1 1/2 cups (165 g) flour, semolina, basil pesto, and salt. Mix by hand using a wooden spoon until smooth. Add an additional 1 cup (11o g) flour, working it into the dough thoroughly until incorporated but dough is still sticky. Turn the dough out onto a lightly floured work surface and knead in remaining 1 cup (110 g) of flour. Continue kneading until the dough is smooth but still sticky, about 3 to 5 minutes.Coat a large mixing bowl with oil, place the dough into the bowl, and turn to coat all sides. Cover with plastic wrap or clean kitchen towel and place in a warm, draft-free area to double in size, about 1 to 1 1/2 hours. Punch down the dough, divide into two equal portions, form into balls, and store in airtight bags or use according to recipe.(For pizza sticks)Preheat oven to 400°F (200°C). Stretch dough to a thin rectangular shape measuring about 12″ x 9″ (31 x 23 cm). Using a pizza cutter, cut 1/2″ x 12″ (1.5 x 30 cm) strips from the dough. Working with strips, press firmly down on one end and twist the other until the strip is in a spiral formation. Place twists on a nonstick baking sheet, brush with olive oil and sprinkle with sea salt, black pepper, garlic salt, Italian seasoning, or grated Parmesan cheese, or a combination of seasonings. Bake at 400°F (2oo°C) for 15 minutes, until golden brown. Remove from sheet and let cool on wire rack. Serve warm with tomato sauce, pesto, or herb-infused oils.
After testing numerous pizza dough recipes, I arrived at this, my favorite basic pizza dough. The consistency and texture is similar to that of traditional deep-dish pizza, but this is a great all-purpose dough that works well for all recipes.
Follow each individual pizza recipe carefully for exact dough requirements.(Makes 1 large 16- to 18-inch (41 – 46 cm) pizza or two traditional deep-dish pizzas.)Ingredients1 1/2 cups (355 mil warm water about 110′F to 115′F (43′C-46′C)1 (1/4-ounce or 7 g) package active dry yeast1 teaspoon (5 g) sugar3 1/2- cups (385 g) all-purpose flour1/2 cup (38 g) semolina flour (or fine ground yellow corn meal)1/3 cup (75 ml) olive oil, plus extra for brushing bowl1 teaspoon (5 g salt)PreparationCombine the water, yeast, and sugar In a large mixing bowl, then stir to combine and dissolve the yeast. Set aside until foamy on top, about 5 minutes. Add 1 1/2 cups (165 g) flour, the semolina, 1/3 cup (75 ml) of the olive oil, and salt. Mix by hand using a wooden spoon until smooth. Continue working flour,1/4 cup (28 g) at a time, into the dough until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured work surface and knead until smooth but still tacky, 3 to 5 minutes.Coat a large mixing bowl with oil, place the dough into the bowl, and turn to coat all sides. Cover with plastic wrap or clean kitchen towel and place in a warm, draft-free area to double in size, about 1 to 1 1/2 hours. Punch down the dough and divide into two equal portions. Roll each portion into a ball and store in airtight bags or use according to recipe.A note about kneadingTo knead dough, start by dusting your hands with flour. Use the heel of your hand to push the dough down and away from you. then turn a 1/2 turn, fold the sides in, and push down and away with the heel of your hand again. Repeat this process to add the flour gradually into the dough.Varying flour amountsWhen making pizza dough, the amount of flour needed to complete the dough will vary, depending on the humidity and temperature of your particular location. Always add the last amounts of flour in small (1/4 cup f 28 g for example) increments to avoid overflouring or overworking the dough.Freezing doughTo freeze dough, wrap it in airtight plastic wrap or freezer bags and freeze for up to four months. Before using the dough, thaw in the refrigerator for several hours, or for several hours at room temperature until it begins to rise again and doubles in size. Punch down and use as directed in recipes.
