Buddys Pizza Dough Recipe 395

BUDDY VALASTRO'S PIZZA DOUGH

Steps:

• Put the yeast in a small, heatproof bowl
• Warm ¼ cup water in a small pot over medium heat and pour it over the yeast
• Stir with a fork and let proof for 10 minutes
• Put the flour, water, salt and 2 tablespoons olive oil in the bowl of a stand mixer fitted with the paddle attachment
• Add the yeast and paddle on low speed until the mixture comes together
• Switch to the dough hook attachment and continue mixing, on medium-low speed, until the dough comes together in a ball, another 3-4 minutes
• Check the dough: If its too dry, mix in a bit more water
• If too sticky, add more flour
• Lightly flour a clean work surface
• Turn the dough onto the surface and knead until smooth and elastic, 5-7 minutes
• Form the dough into a ball
• Grease a medium mixing bowl with the remaining tablespoon of olive oil, set the ball of dough in the bottom of the bowl and rotate to coat with the oil top the bowl loosely with plastic wrap or a slightly damp kitchen towel
• Let rest in a cool, dark place until the dough increases by about half its size, 30-45 minutes
• Clean and re-flour your work surface and transfer the dough to the surface
• Press down on it to deflate it
• Cut the dough into thirds (or desired portions), and form into tight balls to press out the excess air
• At this point, you may place the balls of dough on a floured baking sheet covered with oiled plastic or a damp towel, and let rise for 1 hour if you plan to use the dough on the same day
• Alternatively, you may place the dough on a lightly floured sheet, cover with a piece of plastic wrap moistened on the underside with oil, and refrigerate overnight
• Allow the dough to rest at room temperature for 10 to 15 minutes before shaping/baking

BUDDY'S PIZZA DOUGH RECIPE - (3.9/5)

Steps:

• This recipe yields about 24 ounces (3 8-10" pizza shells or 2 12-14" pizza shells). It can be scaled proportionately on a 3-1 ratio, flour to water. Combine all ingredients in the bowl of a standing mixer fitted with the paddle and mix on low, until mixture comes together. Switch to the dough hook and continue mixing, medium-low, another 3 to 4 minutes. Check the dough - if it is too dry, add a bit more water. If too sticky, add a bit more flour. Dump dough onto a lightly floured countertop or board and continue to knead until the dough is smooth and elastic, 5 to 7 minutes. Form the dough into a ball and place in a lightly greased bowl, turn to coat, and cover with plastic wrap or a tea towel. Let rest 30 to 45 minutes until risen. Turn dough out onto a lightly floured board and press down to deflate. Cut the dough into thirds (or desired portions), and form into tight balls to press air out. At this point, you can place the balls of dough on a floured board covered with oiled plastic or a towel, and let rise for one hour if you want to use the dough today. Alternately, place the dough on a lightly floured tray, cover with oiled plastic and refrigerate overnight. Allow dough to sit a room temperature 10-15 minutes before shaping/baking. After allowing the dough to site, roll out on a pizza pan -- or try your hand at tossing in the air! Top with your favorite pizza toppings and bake at 350 degrees for about 15 - 20 minutes or until crust is browned and cheese is bubbling.

DETROIT-STYLE PIZZA

Steps:

• Make the dough:
• In the bowl of a stand mixer, add the water and sea salt and stir to dissolve the salt. Add the flour and yeast and mix with a wooden spoon until the dough becomes a shaggy mass. Make sure that all of the flour is hydrated. Using the dough hook attachment, mix on medium-low speed for 4 minutes. Scrape the sides of the bowl and release the dough from the hook. Mix for an additional 4 minutes. It will now hold a round shape.
• Spray a bowl with nonstick cooking spray or brush lightly with olive oil. Place the dough into the bowl and cover with plastic. Let the dough relax for 15 minutes, and then shape the dough.
• Shape the dough:
• Lightly oil or butter the inside surfaces of a 9-by-13-in [23-by-33-cm] baking pan or Detroit pizza pan.
• Place the dough into the pan and use your fingertips to spread the dough out to the corners and sides of the pan. The dough will be sticky, so lightly dip your fingertips in oil to make stretching it easier. Set the pan aside, cover with plastic, and let rise in a warm area for1 1/2 to 2 hours, or until the dough is approximately 1/2 to 3/4 in [1.5 to 2 cm] tall in the pan.
• Make the sauce:
• Combine the tomatoes, sugar, oregano, basil, garlic, salt, and pepper and stir together in a medium saucepan. Bring to a simmer over medium heat, stirring periodically. Using an immersion blender or food processor, purée the sauce until smooth. Place it back over medium heat. Simmer the puréed sauce until slightly thickened, 5 to 10 minutes, stirring periodically.
• Keep the sauce warm for ladling over the pizza, or cool and refrigerate for up to a week. This recipe makes about 3 cups [710 ml] of sauce and it can also be frozen for up to 3 months, if desired. You will have more sauce than you need for one pizza.
• Top and bake the pizza:
• Preheat the oven to 475°F [240°C].
• Sprinkle the Parmesan cheese around the edge of the pizza where the dough touches the sides of the pan. This cheese will form a crispy, caramelized edge on the crust. If desired, place pepperoni in two rows of four down the length of the pizza, directly on top of the dough. Gently push the pepperoni into the dough.
• Sprinkle the mozzarella and brick cheeses over the surface of the pizza, spreading them all the way to the edges where the dough meets the sides of the pan. This cheese will also contribute to the crispy, caramelized edge on the crust. Season the top of the pizza with a pinch each of oregano and salt.
• Place in the oven and bake for 15 minutes. Look for an amber-colored top and crispy edges.
• After removing the pizza from the oven, use a small offset spatula or knife to loosen the sides of the crust from the pan. Slide the pizza out of the pan onto a cooling rack. At this point, if a crispier bottom is desired, you can put the pizza (out of the pan) directly onto the oven rack or a sheet tray and bake for an extra 5 minutes for a slightly more browned finish on the bottom of the crust.
• After you remove the pizza from the oven, top it with the warm sauce. Traditionally, it is ladled into two rows down the length of the pizza. Serve warm.
• Do Ahead:
• This pizza can be kept in the refrigerator for up to 3 days and reheated on a lightly oiled sheet tray at 475°F [240°C].