What’s the best part of having had a restaurant cooking job during my early college years? My mad pizza dough making skills.
Not that it’s very hard. But everything is so much easier when it’s something we’re used to…
So, I decided to try out a new topping combo last weekend: goat cheese and basil. Deliciousness to the max.
For the dough, I used
- 1.5 cups warm water
- 2 tbsp olive oil
- 1 packet yeast
- 2 tsp salt
- 4.5 cups flour
I kneaded it until my arms hurt and it was solid and doughy. Then, I covered the bowl with saran wrap and let it sit out and rise for two hours. After that, I kneaded it again before covering it back up and putting it in the fridge overnight.
The next day, all I had to do was roll it out into two pizzas in a greased baking pan with corn meal, cover them with marinara, and add the toppings of basil and goat cheese.
Gluten and carbo-loading. No better excuse than working out 6 times a week!