2 Mar 2008
I know that my pizza dough recipe makes good pizza crust but Joseph suggested that it also might make good pita pockets. I baked three pizza crusts in a row and they all poofed up like balloons. I think Joseph might be right. I got the recipe from my new favorite cookbook "The America's Test Kitchen Family Cookbook." It quite litterally is the perfect cook book. Though the recipies are not for the faint of heart, they make the best food I've ever tasted. Here is the pizza dough recipe:
4 c. flour
2 & 1/4 tsp. rapid-rise yeast
1 & 1/2 tsp. salt
2 Tbl. olive oil
1 & 3/4 c. very warm (almost hot) water
Mix all the dry ingredients in a mixer with the dough hook attachment and all the wet ingredients in a large measuring cup. Turn on the mixer and drizzle in the wet ingredients. Knead in the mixer for 5 minutes - add flour 1 Tbl at a time if needed. The dough should stick to the bottom of the bowl but not the sides. Make the dough into a ball and put back in the bowl with plastic wrap on the top. I turn on the oven to 350 and let the dough rise on the top of the stove for 1 hour. Turn the oven up to 500 and make sure you have a baking stone inside. Divide the dough into balls and roll out about 1/4 inch thick. To make a pizza crust make sure to poke a lot of holes in the dough with a fork or put on the toppings before you bake. For the pitas, just plop it in on the stone as is (no holes). Sprinkle the baking stone with corn meal - flour will burn - the corn meal does too but not as much as flour. Bake for about 5 min.