I have never been what you would call ‘outrageously successful’ when it comes to making and baking my own bread or pizza dough. I mean, it’s edible, and no one has ever died or complained, but I wasn’t pleased with the lack of rise. However, after a very informative and cider fueled (home brewed btw) lesson with my friend Ashley, I think I’ve finally gotten it!
Last night we had taco pizza for dinner with the best crust I’ve ever made (not as good as hers, but I’m getting there). The secret? Not only did I need to change my flour (done!) but I raised the dough on a heating pad, on the lowest setting, in the oven. Brilliant! Neither of our houses are ever warm enough for an effective rise, so this is the absolute perfect solution. Thank you Ashley!
So give it a try! This is the recipe I used:
- 3 c. all-purpose flour
- 2 tsp. dry instant yeast
- 1 tsp. salt
- 1 1/2 c. water (approx.), divided
- 1 tbsp. extra-virgin olive oil
- 1 tsp. honey
In stand mixer, combine flour, yeast and salt. Add 1 cup of water, oil and honey. Using the flat beater mix on low until well combined. Remove the flat beater and add the dough hook. Gradually add remaining water until dough pulls away from the sides and hangs on the hook (about 5 min), you may not need all of the water. Knead dough on a lightly floured surface about 3 min. Place in a greased bowl turning the dough to coat both sides. Cover with a towel and let rise about 1 hour on your heating pad! Divide dough and roll out. Let rise for 15-20 min. Bake at 425 until desired doneness.