Tuesday, October 26, 2010

321 Dough - Multi-Purpose Recipe, Repost of Recipe

Pizza ready for the oven
For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water. 


• 3 Cups AP Flour
• 2 Teaspoons Yeast
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Sugar
• 1 2/3 Cups Lukewarm Purified Water

1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed. 
2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area. 
3. You can use the dough at this point, or store it in your fridge for later use up to four days. This much dough makes two pizzas and two loaves of bread. 
4. Preheat oven with a pizza stone inside to 500 degrees Fahrenheit. 
5. Shape dough on a piece of parchment paper. For bread, rub the dough with olive oil and sprinkle with kosher salt. Bake until golden and hollow sounding (about 15 minutes). Pizza will bake in about 12-14 minutes. 
6. Other applications include breadsticks, calzones, pizza balls, rolls...the possibilities are limitless!

No kneading necessary, the rise of bread actually kneads the dough on a molecule by molecule basis. Yeast needs a certain amount of oxygen to thrive, but excessive kneading introduces too much oxygen, and oxidizes the dough. We then lose the natural flavor of the bread as the dough turns whiter and whiter. We are not making wonder bread, we are making something that looks, feels and tastes handmade. This amount of dough will make about two large pizzas and a small loaf of bread.

3 comments:

Ashley said...

Linds, Would love to see the "after" photo of that pizza... is that sausage I see?? I made an olive, chz, and sd tomato pizza yesterday that turned out delicious, but the crust burnt a little (will that stop if I buy the pizza stone?). Could you share some of your fave pizza recipes? Would love to know more toppings that work together. xo

HLM said...

Hi Linds, I agree about the "after" photo. Did you put raw sausage on that pizza, and it cooked just fine?

lindsay said...

Hmmm...toppings that go together - really the answers are endless because pretty much everything can taste great on fresh homemade pizza dough. Do you like bell peppers? Already roasted bell peppers sliced up with capers and olives, drizzled with olive oil is wonderful, thinly sliced potatoes with rosemary, onions and red pepper flakes (black pepper too) is another of my faves.

As for the sausage, yes - it is put on raw, and cooks up amazingly. It caramelizes on the edges and is fabulous. Try it next time!

Thanks for the questions :)