The food this week was delicious. I was skeptical of the pizza dough as many people claim great pizza dough and have mediocre crusts. I do well enough with a tortilla for an individual sized pizza. But this dough would be worth the effort of making it. It was delicious. They had whomever wanted to come up and stretch a small pizza's worth of dough and top it do just that. Being an opinionated extrovert, I did one. They cut the biggest piece of mine for me, but all the pizzas were cut into small slices to offer around meaning we each could have 3-6 pieces plus the one bbq chicken one from the instructor. And we weren't turning them down.
We also did a pesto stuffed roasted tomato, a spinach stuffed chicken, and roasted small potatoes. They were almost superfluous by the time we got to eat them, but we all ate them as they were quite good (although I think I could improve the tomato thing). And to top it off, we had an orange chocolate creme brulee! I let other people play with torching the turbinado sugar topping as I have plenty of experience with the torch from glassblowing.
The pizza dough:
- 1T yeast
2c warm water (aprox 105F)
1c semolina flour
4-5c all purpose flour
1/4c olive oil
Mix yeast and sugar into the warm water and let stand until foamy.
In bowl or food processor, mix 4c flour, salt, semolina flour. Keep processing or stirring as oil is poured in. (The oil aids in it being stretchy, but if you really want to toss it, you need to age the dough to allow the gluten to crosslink.) Add foaming yeast mixture, stir until kneadable. Add up to 5 c flour so it's not sticking to hands, but is still moist and kneed until smooth. Rise in oiled bowl 60-90min, then divide into desired sizes. Roll into smooth ball, let sit 5 minutes, then stretch into pizza shape.
Top with desired toppings and cook at hottest temperature your preheated oven will reach for 3-6 minutes on pizza stone or dark pan.