Sunday, July 29, 2007

Figs' Pizza Dough

I followed the directions as well as I could, but the dough is very, very sticky. You need a lot of extra flour when you're rolling the dough. But it turned out amazing. We will use this as our standard homemade pizza dough from now on.

Refer to this post to see how I used it.

Figs' Pizza Dough
The Figs Table by Todd English

With a little bit of time and effort, Figs pizza dough can easily be mastered. However, if you dont have the time or are intimidated by working with yeast, call your local pizza place and see if they'll sell you some of their dough. In some areas you can buy refrigerated dough (not the kind in a tube); this would also work well. If you use a heavy, bready, prebaked, vacuum-packed pizza crust, it just wont be the same. Our dough is far wetter than you'd ever believe; it makes a light, crisp crust. It may take you a few tries before you get it right. Be patient and err on the side of underworking the dough; if you overwork it, the crust will be tough and dry. This recipe makes four rounds of pizza, though the topping recipes make 2 pizzas. We figure that this way you only have to make the dough every other time. Simply wrap the remaining two balls of dough in plastic wrap and freeze for up to two weeks.

1/4 cup whole-wheat flour
3 1/2 cups all-purpose flour, plus additional for rolling
2 tsp ( 1/4 ounce) fresh yeast
2 tsp kosher salt
2 tsp sugar
2 tsp olive oil
1 2/3 cup lukewarm water

1 Place the whole-wheat flour, all-purpose flour, yeast, salt, and sugar in a mixer fitted with a dough hook. While the mixer is running, gradually add the oil and water. Knead on low speed until the dough is firm and smooth, about 10 minutes.

2 Divide the dough into 4 balls, about 7 1/2 ounces each. Line 2 cookie sheets with parchment paper. Place 2 balls on a sheet and cover with a damp towel. Let them rise in a warm spot until they have doubled in bulk, about 2 hours.

3 To roll out the dough: Dab your fingers in flour and then place 1 ball on a generously floured work surface and press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flat bread. The outer border should be a little thicker than the inner circle. Pick the dough up with a spatula or the back of a knife, allowing it to fold up almost like an umbrella, and transfer it to a paddle. Don't worry that the pizza is not round; you are looking for an 8- to 10-inch shape, a cross between an oval and a rectangle. If you get a hole, pinch the edges back together. Repeat with the remaining balls.

Yield: dough for 4 individual pizzas

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