Listen to the weather
Yesterday, we got a decent amount of rain for the first time in a while. Tonight, that could happen again.
Because of that it is a good day to bake. For me, there is nothing like a good pizza dough. Yes, you can make it from scratch. What’s even better is you can put whatever you want on it and cook it in your oven at home (provided you have a pizza stone). See the recipe below.
Pizza aside, people have not been careful when driving in the rain.
“We can’t stress enough – do not drive through flooded roadways,” Albuquerque National Weather Service Meteorologist Scott Overpeck said.
So be careful out there, folks.
Here is the look ahead:
There’s a chance of scattered showers and thunderstorms, mainly before 9 pm. Some of the storms could produce heavy rain. It will be partly cloudy, with a high near 89 and a low around 65. Chance of precipitation is 40%.
- 450 grams (3 cups) flour
- 2 teaspoons (1 packet) instant yeast
- ½ tablespoon (1 glug) olive oil
- ¾ teaspoon (2 large pinches) kosher salt
- 1 ⅓ cups warm water
- In the bowl of a stand mixer, combine all ingredients (except cornmeal). Leave out a small amount of the water.
- Using the dough hook from the mixer, stir until a loose dough forms. If a dough doesn’t form, add the rest of the water. If the dough is extremely wet and sticky, add a pinch of flour.
- Attach the dough hook to the mixer and start on a low speed. Gradually increase the speed to medium until a ball forms. This should take about 30 seconds. If the dough does not release from the sides of the bowl, add a pinch of flour. If the dough is very dry and floury, add a small amount of water.
- Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-high.
- After the kneading is finished, divide the dough in half. Using floured hands, gently shape each dough into a boule. Set each boule on a floured surface and dab with a little bit of olive oil to keep moist. Cover with a damp towel and allow to rise for 45 minutes to 1 hour.
- To stretch the dough, pick up the risen dough and gently shape it into a circle. Do not overwork or fold the dough. Drape the dough over both of your knuckles and rotate it around, allowing gravity to stretch it into a circle. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
- Sprinkle a little bit of cornmeal onto a pizza stone or rimless baking sheet. Place the stretched dough onto the peel and quickly add toppings. Cook at 500° for 5-7 minutes until browned. Enjoy!