The Sato-Veillon Family

Pizza Dough

 ( 1 lb… makes one 16″ thin or one 12″ regular crust pizza, we prefer thin)

• 2/3 cup water @ 80-90 deg.
• 1/2 tsp sugar/honey
• 1 tsp sea salt
• 1 tbsp ext. virgin olive oil (can use rosemary and/or garlic infused
• 1.25 tsp active yeast
• 2 cups 00 flour (or all purpose, not bread)

Mix water, sugar, and yeast – stir 2 min., let sit another 5 or until it starts to foam, then add rest of ingredients and mix until a smooth ball, about 10-15 minutes.  If sticky, add flour, if crumbly, add water.  Optional:  Let rise for one hour before rolling out.  Also, if you refrigerate dough a day ahead, it will taste better (more complex, bold). If you want the crust to be crispy, put uncovered (no toppings) rolled out dough into oven on broil – highest setting (mine is 550F) until just starts to brown. Take out of oven and immediately. Switch oven to bake, highest setting (mine is 500F, do not exceed 800F), put your choice of sauce and toppings (my recipes will follow). Put back into oven and bake until it looks right. I know, but that’s the best way… the important thing is that the cheese JUST discolor, but not brown – don’t worry about the around the edges… but DO keep an eye on the bottom. I recommend using a mesh pizza tray, but theoretically it is best to use a pizza stone. Good luck, and enjoy!

Pizza II

This one is a larger batch, either for a deep-dish pizza, or two slighly smaller thin crust pizzas. 

Makes about 1 3/4 pounds

• 3 1/4 cups all-purpose flour, plus more for work surface
• 2 teaspoons instant or rapid-rise yeast
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 cup warm water
• 1/4 cup dry white wine, at room temperature
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil

Directions

1. In a large bowl, combine flour, yeast, salt, and sugar; mix until well combined. Make a well in the center and add water, wine, and olive oil. Using a wooden spoon, stir liquid into the dry ingredients until mixture becomes too stiff to stir. Continue mixing with your hands until the dough comes together and pulls away from the sides of the bowl.
2. Lightly dust work surface with flour. Turn dough out onto work surface. Gently knead, dusting work surface with more flour as necessary, until dough is smooth, elastic, and only slightly sticky, about 5 minutes.
3. Oil a large clean bowl; add dough and turn to coat. Cover bowl with plastic wrap or a kitchen towel; set in a warm part of the kitchen and let rise until doubled in size, about 1 hour.
4. Punch down dough before using.

French Loaf (1 lb)

• 1 cup + 1 tbs Water @ 80 – 90 deg.
• 1/4 tsp Sea Salt
• 2 tsp Yeast (active dry)
• 2 cups + 6 tbsp Bread Flour

Directions forethcoming.