(unproven recipe to make homemade pizza using normal kitchenware)
| 1 pkg |
Fleischmann's yeast |
| 2 cups |
AP Flour |
| 1 1/4 cups |
Warm Water |
| pinch |
Salt |
| any |
Olive Oil, and other toppings |
- Mix yeast in a measuring cup with water.
- Mound two cups of all purpose flour on the counter
- Make a well in the center.
- Slowly pour one cup of water/yeast into the well, stirring it into the flour with a fork, until he's got a shaggy dough.
- Add a generous pinch of salt.
- Begin kneading. Until the texture is the stickiness of a lint roller.
- Add the remaining water/yeast and a bit more flour.
- Knead for 5 minutes, until the dough becomes "smooth, like a baby's head."
- Let the dough relax, covered under a damp paper towel, for at least ten minutes. Let sit for half an hour for better results, or for a day in the fridge to make it really good.
- Heat a cast iron griddle on the stove top, and has turned the broiler on high with a rack four inches below the heating element.
- Cut off a racquet-ball sized portion of the dough, and uses his fingers to stretch it, careful not to break the dough.
- Put the dough on the griddle, drizzles olive oil and ingredients on top
- Pop it under the broiler
- Watch it until the dough rises and browns, and the toppings melt and bubble, about 4 minutes.
Andrew Burman, the recipe creator, is a graduate student in New York University's Food Studies program