Daring Bakers Challenge : Pizza
I did a silly thing. I knew we were going to make pizza for the Daring Bakers Challenge this month, but didn’t read through the recipe until the last minute. So it was on the very last day of having time to spend in the kitchen, that I realised the recipe actually required a day’s worth of preparation and resting prior to baking!
*slaps forehead*
Still, I didn’t want to let such a minor detail deter me from attempting the challenge. So where it stated that the dough should rest overnight, I allowed it a good 4 or so hours sleep in the chiller before waking it up again. I figured, heck, if I often have to cope with that little sleep during my working week, then a pizza dough should be able to perform reasonably well too. Inbetween, I also made a basic tomato sauce for the pizza base.
Turns out, the dough was every bit the survivor as I had hoped, and that evening, B and I sat down to a very satisfying dinner consisting of two different flavoured pizzas – a Margarita style pizza with tomatoes, bocconcini and basil, and a mushroom one. We even got into the spirit of things and watched an episode of The Sopranos.
In case you’re wondering about the tossing of the dough, I must confess I’ve never been much of a tosser (!) so, sorry, no photos there! Also, I’m sure a lot of fellow Daring Bakers opted to transform half their doughs into sweet versions, but I seem to have a mental block about dessert pizzas, and steered well away from that. The savoury versions were tasty enough, with plenty left over for another meal the next day, so I have no regrets about that decision! 
Thank you Rosa, for picking pizza as this month’s challenge, in memory of Sher. This recipe is now the pizza dough recipe to beat, in my kitchen! In fact, I’m hoping to make it again (the proper way) soon.
Basic Pizza Dough :
(makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter, from The Bread Baker’s Apprentice by Peter Reinhart).
607.5 g unbleached high-gluten bread flour or all purpose flour, chilled
1 3/4 tsp salt
1 teaspoon instant yeast
60g olive oil or vegetable oil
420g water, ice cold (4.5° C)
1 tablespoon sugar
Semolina/durum flour or cornmeal for dusting
DAY ONE
1. Mix together the flour, salt and instant yeast in a big bowl.
2. Add the oil, sugar and cold water and mix well in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
3. Flour a work surface or counter. Line a jelly pan with baking paper. Lightly oil the paper.
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces.
5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
7.Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
DAY TWO
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1.3 cm thick and 12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (260° C).
10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands. Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
11. When the dough has the shape you want (23-30 cm in diameter – for a 180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
12. Lightly top it with sweet or savory toppings of your choice.
13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.
NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.
14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.
Tags: Daring Bakers, savoury
linda said,
October 29, 2008 @ 12:24 am
You gave me a scare but then I realized you are way ahead in time. Still have to buy flour…
I have the same mental block for dessert pizza’s so I’m going for savoury as well. The one I have in mind also has rucola
Your pizza looks delicious and beautifully rustic.
Marija said,
October 29, 2008 @ 12:56 am
Well, I must tell you, although you skipped the resting part, your dough looks just like mine, and I let it rest overnight.
Beautiful photos too!
Dana said,
October 29, 2008 @ 2:34 am
Your pizza looks sensational! I love the arugula on top.
matt wright said,
October 29, 2008 @ 4:57 am
This looks fantastic. Great shots of the pizza too – very light, clean and crisp.
Foodie Froggy said,
October 29, 2008 @ 6:00 am
Great Pizza. I made a totally different one in terms of toppings but you’ll have to wait a few hours to see it (european time).
Cheers,
Anne
courtney said,
October 29, 2008 @ 6:18 am
Wonderful. I liked this dough and its good to know you dont have to wait a whole day.
mir said,
October 29, 2008 @ 6:57 am
Sounds lovely, would be great for a pizza party
snookydoodle said,
October 29, 2008 @ 7:45 am
yummy!!!! i would live on pizza alone
i ve got a cookery book which has got sweet pizza recipes 
Lorraine E said,
October 29, 2008 @ 9:36 am
Looks great! I love pizzas topped with rocket-it makes it look so bounteous!
P.S. I didn’t realise we could post it today, they said for me to post it at midnight tonight because of the time difference
Dana McCauley said,
October 29, 2008 @ 9:37 am
Yours is a party pizza since it got as much rest as most partiers get before they have to get to work. : )
Christie@fig&cherry said,
October 29, 2008 @ 11:08 am
Great job Y! I’ve made pizza from scratch on my blog too – I got hubby to knead it! Yours look so pretty. Well done. Next time come over to my place and we’ll make it an event!
Aran said,
October 29, 2008 @ 11:32 am
it looks great y!
B said,
October 29, 2008 @ 11:48 am
If that dough were me, it would require at least 9 hours in cool refrigerated slumber!
Cakelaw said,
October 29, 2008 @ 12:48 pm
Terrific looking pizza. The dough was pretty robust, and 4 hours is a good rest in any event.
Hannah said,
October 29, 2008 @ 3:20 pm
Good last-minute save, your pizza looks fantastic!
cakebrain said,
October 29, 2008 @ 3:21 pm
What a wonderful looking pizza!
Lisa said,
October 29, 2008 @ 3:21 pm
Oooh, your pizzas look so delicious! I’m glad I’ve got 3 balls of dough left in my freezer for future experiments.
dayna said,
October 29, 2008 @ 3:28 pm
Looks very delicious. I have to admit I almost forgot the resting part too… Every other recipe has had the focus on the toppings, so it was nice to realize the dough can be worth the wait.
Thip said,
October 29, 2008 @ 3:52 pm
I’m still have to wait for 2 hrs. before I can post up my pizza. I’ve tried some sweet pizzas before, but I prefer the savory ones. Your looks light and crisp!
Christy said,
October 29, 2008 @ 5:07 pm
I’m not much of a tosser either, which is why I got J to do it! I can’t really risk public humiliation on my own page, can I? But anyway, surprise surprise, I’m one of those people who made sweet pizza (check out the name of my blog). But now I wish I had listened to J and made savoury instead. I just know that J would love your version!
Vera said,
October 29, 2008 @ 5:49 pm
Great looking pizzas, Y! . They make me hungry. And I’ve already eaten mine. And there are no leftovers…
zorra said,
October 29, 2008 @ 6:39 pm
Me, too I’m not a tosser.
Great pizze!
celine said,
October 29, 2008 @ 7:34 pm
I love the toppings you chose for yours!
Rosa said,
October 29, 2008 @ 9:30 pm
Your pizza looks wonderful and really flavorful! Very well done!
Cheers,
Rosa
Naama said,
October 29, 2008 @ 9:30 pm
Your pizza is looking great! The toppings look great too!
Deeba said,
October 29, 2008 @ 9:42 pm
What a great pizza…yum all the way indeed!! I love the toppings. Planned just like you. Got up singing & thought just 2 hours & pizza dough would be ready. Read the recipe & almost passed out! Pizza was promptly postponed for the next day…
Cristine said,
October 29, 2008 @ 10:01 pm
Great job! Nice to know that the dough works well in a time pinch!
grace said,
October 29, 2008 @ 10:41 pm
i’m pretty sure any attempts i might make at tossing pizza dough would end up with me, on the floor in the fetal position, covered in dough.
Mary said,
October 29, 2008 @ 11:15 pm
I’m glad to see that I’m not the only one who made the dough all in one day! Your pizza looks delicious!
Angela said,
October 29, 2008 @ 11:19 pm
Your pizza looks stunning! I love the final flourish of rocket on top–it always makes the pizza look sexier.
sugar chef said,
October 30, 2008 @ 12:43 am
Great looking pizzas. I waited until almost the last minute to do mine too! It’s been a busy month.
Susan/Wild Yeast said,
October 30, 2008 @ 12:51 am
Excellent! Love the fresh greens.
natalia said,
October 30, 2008 @ 1:00 am
I love your pizza !
Tartelette said,
October 30, 2008 @ 1:57 am
Love the fresh greens on the pizza! Absolutely beautiful! I had never made a sweet pizza before and was expecting a “bleh” moment but I am having some leftover for breakfast. We did devour the savoury ones too!
ELRA said,
October 30, 2008 @ 2:03 am
I love this pizza, I first tasted pizza with arugula/rocket was in NYC. It was a simple pizza with tin layer of tomato sauce, fresh mozzarella, then top with arugula and prosciutto. Yours look so delicious.
Cheers,
Elra
Tanya said,
October 30, 2008 @ 3:43 am
Looks like we were in the same boat with the one-day pizza making! You’re right – I think it still comes out just as good. Your pizza looks delicious. Love the toppings!
Beth said,
October 30, 2008 @ 5:03 am
Hee! I did exactly the same thing (read the recipe for the first time the morning of the day I planned to actually bake). Yours is just gorgeous!
zita said,
October 30, 2008 @ 6:32 am
Beautiful pics, so you didn’t read your recipe well enough either
Always love the classic margarita,but your twist looks awesome!
Mike said,
October 30, 2008 @ 6:47 am
That’s a beauty of a pizza! I’m usually not so good about planning my pizza cravings a day in advance either, so glad to hear the dough worked out well for you without the overnight resting period. The topping choices look delicious
Mandy said,
October 30, 2008 @ 8:07 am
I didn’t realise the pizza dough took 2 days to make too! But yours turn out really well. I am reading your post while eating the leftover pizza.
Sophie said,
October 30, 2008 @ 9:51 am
I actually did the same thing
. You know, I didn’t even read the part about us having to toss it!! LOL
Margarita pizza? Mushroom pizza? I want both! Sounds scrumptious!
Audax Artifex said,
October 30, 2008 @ 10:43 am
Good to know that a few hours asleep is enough for this dough. Mushrooms are always nice on a pizza. I can’t get my head around sweet pizzas. Thanks for the comments on my blog
Hélène said,
October 30, 2008 @ 11:11 am
This is one of the best looking pizza that I have seen in a while. No more take-out.
lisa from dandysugar said,
October 30, 2008 @ 11:14 am
Delicious looking pizzas and gorgeous, gorgeous photos! Fresh greens are sooo yummy on pizza.
Your blog is beautiful, I shall return soon!! Thank you for the comment!
Cheers!
Eileen said,
October 30, 2008 @ 12:26 pm
This looks really, REALLY good!
kitten said,
October 30, 2008 @ 12:38 pm
your pizza crust looks just incredible considering the short rest period.. that’s good to know that it can still turn out perfect… great photos.. they make my mouth water !
leslie said,
October 30, 2008 @ 1:02 pm
Stunning photos! I am glad your dough survived w/o the complete resting time!
steph (whisk/spoon) said,
October 30, 2008 @ 2:12 pm
rest, scmest—your pizza looks gorgeous! and so fresh with the rocket on top!
Zoë François said,
October 30, 2008 @ 2:52 pm
Fresh and fabulous pizza! I adore rockets and against the hot crust it must be amazing!
Erik said,
October 30, 2008 @ 3:28 pm
Beautiful pizzas! Like you, I didn’t get a photo of the tossing, but I think that’s okay, I see many didn’t get the photos. Nice job!
Big Boys Oven said,
October 30, 2008 @ 4:21 pm
this pizza looks fantastic, I love having fresh greens on top of the pizza!
arfi said,
October 30, 2008 @ 6:55 pm
i think everyone is amazed, so am i hehehe…
Holly said,
October 30, 2008 @ 10:24 pm
I’m glad to see that you got good results without resting the dough overnight. I was curious what would happen! Looks delicious!
Veggie Wedgie said,
October 31, 2008 @ 12:52 am
Your crust looks amazing! Are you sure you didn’t toss it??
Hillary said,
October 31, 2008 @ 1:35 am
Nice pizza topping choices! I love margherita and mushroom. I’m glad it still worked out despite having less time! Good to know for future pizza bakers with less time
cakebrain said,
October 31, 2008 @ 6:46 am
the fresh arugula on top just does me in! Currently, it’s my favourite salad. What a delicious-looking pizza!
Shari said,
November 1, 2008 @ 2:05 am
Your Margarita pizza looks delicious and good to know the pizza dough can survive on less sleep!
clumbsycookie said,
November 2, 2008 @ 3:51 am
Glad it worked out still without the 2 days thing. It’s good to now that. That’s like pizza and salad in one! Cool!
venus said,
November 2, 2008 @ 9:11 am
I am not a tosser either and my dough landed on my counter instead of my hands!! Your pizza looks great even without letting it rest overnight! Bravo!
Lisa said,
November 3, 2008 @ 6:22 am
Stunning pizza pie, The arugula is a beautiful twist!