Tuesday, January 8, 2013

Tuesday's with Dorie: Pizza Dough

Okay, okay, so I really only made half of this week's Tuesday's with Dorie recipe, which is supposed to be Pizza with Onion Confit (can find the recipe here at The Boy Can Bake).  I didn't make the onion confit, which sounded very interesting, because my husband was horrified by the idea of topping a pizza with so many onions, and I envisioned my house reeking of onions for the next 3 months.  So I decided to make a different kind of pizza, though the dough recipe was followed straight from the book.  Sorry, Dorie and Julia!

The verdict: Pretty good!  Easy to make, easy to work with, tender, soft.  Definitely not a chewy crust (which may or may not be good, depending on your own tastes!), not heavy or dense, and not too breadlike, which is good.  Not especially remarkable though, and no better than my regular pizza dough recipe but takes longer to make since first you make a sponge, let it rise an hour and a half, then make the dough, and let that rise for an hour and a half.  Don't think I'll be making this one again, but we ate it happily and the other half of the dough will be enjoyed later, too.

I made my dough into a good ol' pepperoni and olive pizza, which is our default.  Used my pizza sauce recipe and baked it on my cast iron pizza pan.

8 comments:

  1. Yes, the dough was okay. The first half of the dough I made the same day and I thought it a little tough. The second half of the dough spent a night in the fridge and it was so much better. Guess it needed time to relax. But pizza dough is such a personal thing and if you already have a dough that works, why use another one?

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  2. I skipped the onion confit too, as I knew we wouldn't like it. And I definitely like the idea of a pepperoni and olive pizza better! Yours looks really delicious!

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  3. Looks like your pizza turned out great. Especially since there are no onions on it. ;)

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  4. Your Pizza with the wonderfully delicious topping of pepperoni and olives looks and sounds just terrific!
    Hope you had a great start into the New Year!

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  5. We found that our second batch (refrigerated overnight) turned out much better than the first. Giving the dough a little rest does help. Your toppings, using your own pizza sauce, sound delicious.

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  6. It was definitely different as to pizza toppings. I actually liked the dough. Nice and soft but sturdy.

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  7. Picture perfect! Beautiful. My husband would love this pizza! I enjoyed the confit - will make again.

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  8. The onions did have an odor impact on the house - maybe not for three months but for a few days :-)

    Pizza looks good.

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