Monday, September 30, 2013
Pizza Dough from Angeli Caffe in LA
Here's my favorite pizza dough recipe. It is from the Angeli Caffe in Los Angeles, where I used to eat at least a couple times a week when I worked at Paramount. It was right down the street and made fabulous food. The pizza dough also works equally well just baked as bread (makes great sandwich or panini bread, too). Yum! The cook book is titled "Angeli Caffe: Pizza, Pasta, Panini" by Evan Kleiman. Unfortunately, the restaurant has closed, but I am dang happy to have this cookbook of all their good things! If you are lucky enough to live in the LA area, Evan Kleiman still does catering, and can be reached at firstname.lastname@example.org.
In a small bowl, sprinkle 1 package or 1 scant Tablespoon active dry yeast over 1/4 cup lukewarm water. Let it fizz for 5 minutes. In a large bowl, combine 2 1/2 cups flour, 1 1/2 tsp. salt (or a bit more imho); mix well. Add in 3 T. extra virgin olive oil, 1 C. cold water and the yeast mixture. Mix with a wooden spoon until you have a thick batter.
Sprinkle a work surface generously with flour. Transfer the batter to the floured surface. Knead in another cup of flour, a little at a time, into the dough, kneading for 8 - 10 minutes in all. The dough should be soft and elastic but not sticky; add a bit more flour if needed. Shape the dough into a ball.
Rub the inside of a large mixing bowl with a little olive oil. Transfer the dough to the bowl, turn once to coat in oil, and cover with plastic wrap or a clean kitchen towel. Let the dough rest in a warm place for about 15 minutes.
[Preheat oven to 500 degrees, gather your toppings, then make it how you want. Bake your pizza about 8 minutes, until the edges are golden.]