{"id":616,"date":"2015-02-17T00:05:55","date_gmt":"2015-02-17T00:05:55","guid":{"rendered":"http:\/\/ravenview.com\/recipes\/?p=616"},"modified":"2015-08-26T22:57:22","modified_gmt":"2015-08-26T22:57:22","slug":"pizza-dough","status":"publish","type":"post","link":"https:\/\/ravenview.com\/recipes\/pizza-dough\/","title":{"rendered":"Pizza Dough"},"content":{"rendered":"<p>This was the original pizza dough that we made for our pizzas but upon doing additional research we found that using a process called delayed fermentation we achieved even better results thus creating the <a href=\"http:\/\/ravenview.com\/recipes\/napolenta-pizza-dough\/\">Napolenta Pizza Dough<\/a>.\u00a0 We can appreciate that sometimes you need a quick recipe for pizza dough and this will make two pizzas.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1 cup PLUS 3 tbls. water (warm)<\/li>\n<li class=\"ingredient\">2 tbls. olive oil<\/li>\n<li class=\"ingredient\">3 cups flour<\/li>\n<li class=\"ingredient\">1 tsp. sugar<\/li>\n<li class=\"ingredient\">1 tsp. salt<\/li>\n<li class=\"ingredient\">2 1\/2 tsp. (1 pkg.) yeast<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ol>\n<li>Add all ingredients at once to a mixer bowl.<\/li>\n<li>Mix with dough hook at low speed until the flour is incorporated (about 30 seconds) then mix on high speed for<\/li>\n<li>10 minutes. This is a stiff dough, which is very important!<\/li>\n<li>Divide the dough into 3 pieces for three 9\u201d thin crust pizzas or two 12\u201d thick crust pizzas.<\/li>\n<li>Let the dough rise for an hour or so and proceed with making your pizzas.<\/li>\n<\/ol>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>To Make Pizza:<\/h3><\/p>\n<ol>\n<li>Place your ceramic stone in a 550 degree oven at least 30 minutes before use.<\/li>\n<li>When your dough is ready stretch one piece out to the desired size, trying to keep the dough around the perimeter a bit thicker than the middle.<\/li>\n<li>Place the dough on a cornmeal and floured <a title=\"pizza peel\" href=\"http:\/\/ravenview.com\/blog\/2013\/04\/02\/what-is-a-peel\/\">peel<\/a> and then quickly place your toppings on it.<\/li>\n<li>To minimize the dough from sticking to the peel use a liberal amount of cornmeal. Also, keep the dough on the peel for as little time as possible.<\/li>\n<li>Slide the pizza on to the heated ceramic stone and bake for around 7 minutes at 550 degrees for the thin crust pizzas and around 8-9 minutes for the thicker crust pizzas.<\/li>\n<li>Once done slide the pizza onto the peel and quickly transfer it to a cutting board.<\/li>\n<li>Repeat this procedure for the other pieces of dough.<\/li>\n<\/ol>\n<p><\/div>\n\n<p>Optional:\u00a0 For best results put the dough in the fridge for 4-6 hours, even overnight.\u00a0 Remove dough from the fridge and then let warm to room temp while you heat your pizza stone and prepare the toppings for your pizzas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was the original pizza dough that we made for our pizzas but upon doing additional research we found that using a process called delayed fermentation we achieved even better results thus creating the Napolenta [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[86,271],"tags":[39,151],"_links":{"self":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/616"}],"collection":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/comments?post=616"}],"version-history":[{"count":4,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/616\/revisions"}],"predecessor-version":[{"id":1062,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/616\/revisions\/1062"}],"wp:attachment":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/media?parent=616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/categories?post=616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/tags?post=616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}