Here is my most asked for Recipe: (I know this is LONG, but if you've never made it before, I tried to explain things as best I could. It's MUCH easier to just watch someone do it the first time.) Refridgerator Pizza Dough
This is a really versatile recipe, you can make it up in bulk, keep it refridgerated in small portions and have 'instant' dough ready to whip up a pizza using left overs! I also use this dough for calzones, bread, and home made 'hamburger buns'. The Toddler and the DH BEG me to make 'mamma pizza' so I finally just started keeping this dough made up once a week, and it was SO fast to flatten, add toppings, and bake up within 20 minutes or less! Faster than delivery, and better tasting! (Of course, you will need to plan ahead to make up the initial batch - usually I do it on Saturday or Sunday, when I have help with the kids).
In a large NON METAL bowl (or crock), mix:
2 cups whole wheat flour or white, unbleached, all purpose flour (or a mix of each)
2 cups warm water
1 teaspoon of Instant SAF yeast or one little packet (the kind that comes in three little sections)
1 teaspoon of 'Rapadura Brand' Whole Organic Sugar (or honey or regular white sugar)
Stir together with plastic or wood spoon. It will look 'soupy' soft, almost like a lumpy, thick cake batter. This is your 'starter'. Cover bowl/crock with a clean dish towel or plastic wrap (on loose) so 'gasses' can escape. Also, be careful where you sit this, if you use too small a bowl, you might end up with some on your counter top!
You can make this up in morning, leave to sit for a minimum of 4 hours or as long as until the next day! Keep it in a fairly warm place (I sit my crock in the oven overnight, with light on), but mainly just keep it away from drafts. The longer it sits, the more 'sourdough' flavor it gets. I would not recommend leaving it longer than 48 hours, or it might get TOO sour! If you run into a problem, and can't make up the dough the next day, add two more cups of flour and two more cups of water, mix, and it will keep until the following day (it just needs something to 'eat' and convert while you are away).
Ok, so the kids are sleeping and you have some time, 4-24 hours later...
SO, to your initial starter, add:
1 stick of cooled, melted butter, or 1/2 cup olive or grapeseed oil (or oil of choice) I have even forgotten to add ANY oil, and it still turned out edible!
2 teaspoons sea salt - I really recommend this (can use kosher or plain salt if necessary)
Stir with that big wooden (my favorite) or plastic spoon (no metal, it kills yeast) until the very fluffy 'spongey' mixture shrinks and looks coated.
I slowly add in a cup of flour at a time, stirring after each addition until it starts getting HARD to stir/mix. You will probably find that at or near 3 cups of additional flour, you will NOT feel like stirring this anymore! You can use either some more whole wheat flour for this OR I use unbleached white flour; there is actually a good reason to use white flour at this point, strange as that might sound. Since you just soaked the whole wheat to fully hydrate it, increase nutritional value and de-activate any potential 'irritants', you might as well add in unbleached, white flour at this point or it won't have time to 'soak' like the whole wheat did. Plus, white flour almost 'instantly' absorbs moisture and is ready to bake (It's a minor nutritional trade-off at this point).
At this point, I sprinkle about a cup of white flour on a CLEAN counter or wood cutting board. I pour the dough onto the center and lightly knead it with the board flour, adding more if necessary, to form a fairly smooth ball. I do NOT spend alot of time here, maybe 10 minutes. Then I cut the dough into 'baseball' size chunks, roll them into balls, coat in olive or grapeseed oil and put in medium size plastic baggies. Leave some room in the baggies for 'expansion', and LOOSELY tie with a twist tie, or leave 1/2 inch open if using 'zip lock' type bags. I put all that I won't use immediately into the refridgerator. You are DONE. You can use some of the dough immediately to make pizza or wait a few days!
These dough balls will keep at LEAST for a week, and I've gone into the next week with no problems, especially if you are using a low rise recipe, like pizza crust. Just take out a bag or two to 'warm' while you are mixing up sauce and preparing toppings. Preheat your oven and then sprinkle some flour on counter or a wood board, flatten the dough with finger tips, making it into a circle (thick or thin, depending on taste). Occasionally flip your flattened circle in the flour to keep it from being too sticky. Just roll it out enough to start you basic shape, you can flatten it out more once you put it on the pan or pizza peel.
There are two good ways to proceed into making pizza now:
If you are using a 'pizza peel' and a pizza stone, you can set your oven to 500 degrees F and it will bake in about 8-11 minutes! Make sure your pizza stone is in the oven while heating, so it's HOT! This is my favorite way to do pizza.
Sprinkle some white flour on a pizza peel (flat wooden spatula looking thing, about the size of a small to medium pizza). Put the flattened dough circle on center of peel and flatten out some more, almost to edges of peel.
Make sure you don't make a bigger circle than your stone is. Add a few tablespoons sauce (tomato sauce with some garlic salt, basil or oregano is fine pizza sauce), toppings (ALWAYS use pre-cooked meats) I use left over chicken, beef, or pepperonis, shredded cheese of choice (chedder makes a different, but delicious topping).
Shake the peel a little bit back and forth, while holding horizontally, to make sure the pizza isn't sticking. You want to be able to slowly 'slide' it off onto the hot stone while it's still in the oven. You can lift up an edge of the dough and sprinkle a bit more flour if you find it's sticking at all.
Then open oven, and hold the peel over the stone, with front edge of the peel touching the stone; make sure you start 'sliding' the pizza off near the BACK of the stone, so you have room for your pizza! Start making tiny back and forth 'sliding motions' with the peel, and the pizza should slide off onto the stone pretty easily. Move the peel slowly towards you, the whole time making these 'back and forth', kinda jerky motions. With practice, you can slide a 'raw' pizza off onto a stone in about 30 seconds. It's worth learning how to do this! The pizza will puff and start browning FAST with this method. Peek at around 8 minutes, and keep a close eye on it for next few minutes. I find anywhere between 8-11 minutes is just right, depending on how heavily I topped the pizza.
You can slide the peel under the baked pizza very easily and remove it. Let cool a minute, then cut with a round 'pizza roller' cutter.
If you are using a regular 'cookie sheet' to make your pizza on, preheat oven to 400 degrees F, and it will take about 15-20 minutes to bake your pizza.
Again, take flattened pizza circle, and sprinkle some flour on a 'cookie sheet'. Press dough out until it's as thin or think as you like. I then add sauce, toppings, and shredded cheese. Place in preheated oven and start watching it closely at about 15 minutes. Depending on how thick or thin you made your crust, it might take up to 20 minutes. Remove when golden brown. The dough might be 'softer' and not as 'pizzaria' crisp with this method, but it's still great tasting. Let cool for a minute or two and cut into slices.
Sorry this was so long, but enjoy. Once you have dough made up, it REALLY is easy to have it on hand for many uses.
Here is a picture link that should show you what some of the stages are for the dough in general:http://weblife.earthlink.net/photo/P...hcyiy::LO:a6g3SaH Momma to Alexander (1/2202), David (2/29/04 LEAP DAY) and happy wife to Trent