Hunt Family Pizza Night: The power of pie!
True to Root's mission, Chef Sam continues to feed the community when he is at home. The Hunt family has been helping out the family of one of their daughter's teachers with a son in chemotherapy treatment. This past weekend they decided to fire up the pizza oven and made 16 pizzas for their daughter's teacher and as well as a handful of surrounding families. It was a moment of smiles for everyone as they set up their own backyard delivery system, complete with social distancing. The power of the pie!
Here is Chef's favorite dough recipe. Pizza dough is an easy staple to make and always draws a smile, and it also freezes well for later use!
RECIPE:
(Makes one 10” pizza)
INGREDIENTS:
¾ cup plus 1 tbsp flour (unbleached, all-purpose)
½ tsp instant yeast
½ tsp sugar
½ tsp salt
⅓ cup water, at room temperature (70-90 degrees)
4 tsp olive oil
1) At least one hour before shaping, or up to 24 hours ahead, mix the dough.
In a small bowl, whisk together the flour, yeast, and sugar. Whisk in the salt. Make a well in the center and pour in the water. Using a rubber spatula or wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough begins to form about 20 seconds. It should come away from the bowl but still stick a little and look rough, not silky smooth. Do not overmix.
2) Let the dough rise.
Pour the oil into a 2-cup measuring cup or a small bowl. With an oiled spatula or fingers, place the dough in the cup or bowl and turn it over to coat with oil. Cover tightly. If you want to use it soon, allow to sit at room temperature for an hour or until doubled. For best flavor, make the dough at least 6 hours or up to 24 hours in advance, and allow to sit at room temperature for only 30 minutes or until slightly puffy. Then set the dough, still in the bowl or cup, in the refrigerator and remove it one hour before you want to put it in the oven.
3) Preheat oven.
Preheat the oven to 475F for one hour before baking. Have an oven shelf at the lowest level and place a baking stone inside, if you have one, before preheating.
4) Shape dough and let rise.
With oiled fingers, lift the dough out of the cup or bowl. Holding in one hand, pour a little of the leftover oil onto the pizza pan and spread it over the pan. Set dough on the pan and push it down to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holes, knead it lightly until smooth. Allow the dough to sit for 15 minutes, covered, to relax it.
Using your fingertips, press the dough from the center to the outer edge to stretch into a 10” circle, leaving the outer ½ inch slightly thicker than the rest to form a lip. If the dough resists stretching, cover it with plastic wrap and let it rest a few minutes longer before proceeding. Brush the surface of the dough with any remaining olive oil. Cover with plastic wrap and let sit for 30-45 minutes until it becomes light and slightly puffy.
6) Bake the pizza.
Set the pizza pan directly on stone or rack and bake for 5 minutes. Add your favorite toppings and return to the oven for an additional 5 to 7 minutes as needed.
Enjoy!