Last night I was lucky enough to be invited to Kyle Brutschy's house for a homemade pizza dinner. This is something that he does quite often and sometimes when my kid goes over there to play with his kids I get the good fortune of having his pizza for dinner.
He makes the dough a day or two ahead of time, he makes his own sauce and he uses a combination of cheeses, the result is delicious. I think the real key to the success of the pizza is the dough. My husband and I sometimes make pizza at home and Brad often says, "We really need to get Kyle's dough recipe."
So, while Kyle was busy cooking, I wrote down the recipe, took notes as he worked and told him I was going to put it on my blog. So here it is.
• 4-1/2 cups bread flour (chilled)
• 1-3/4 tsp salt
• 1 tsp instant yeast
• 1/4 cup olive oil
• 1-1/3 cups ice cold water
• Semolina flour for dusting
- Stir together flour, salt and yeast in an electric mixer bowl.
- With a large metal spoon dipped in water, stir in the oil and cold water until the flour is absorbed.
- Use an electric mixer with a dough hook and mix on medium for 5 to 7 min., until dough is smooth and sticky. Sprinkle a little bread flour if the dough is too sticky or more ice water if it is too dry.
- Gather dough into a mass in the bowl and sprinkle with semolina flour to avoid sticking.
- Cover tightly and refrigerate overnight or up to 3 days. Dough should rise a bit (if you go in and out of the fridge a lot the dough may rise too much).
- Remove from fridge 1 to 2 hours before you want to make pizza.
- Cut into 4 large pieces and shape.
- Make your pizza on a peel or sheet dusted well with semolina flour.
- Bake at 500 degrees on a pizza stone for 6 minutes.
Good luck, if you try it, let me know how is turns out!