Farley's Favorite Pizza

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Farley's Favorite Pizza

star rating (2) rate this recipe »
Published prior to 2008

Farley is obviously a pizza expert; after all, it takes practice to catch a round of spinning dough! Here's his favorite pizza dough recipe, with some suggested toppings.

Biga
1/2 cup King Arthur Unbleached All-Purpose Flour
1/4 cup lukewarm water
pinch of instant yeast

Dough
2 cups King Arthur Unbleached-Purpose Flour
1 heaping tablespoon Pizza Dough Flavor (optional, but delicious)
3/4 cup water
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon instant yeast

Biga: Mix the biga ingredients in a small bowl, cover, and let rest at room temperature overnight.

Dough: In a large bowl, combine the biga and the remainder of the dough ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 minutes, or until it's supple, but the surface is still somewhat rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 2 hours, turning it over and gently deflating it after 1 hour.

To make the pizza, preheat your oven and baking stone to 500°F for at least an hour. Roll the dough very thin, and place it on a piece of parchment paper cut to size. Top it lightly with your favorite toppings. Don't go overboard with the sauce or toppings -- less is more! Using a peel, transfer the pizza (and parchment) to the hot stone, and bake until crisp, 10 to 15 minutes. Yield: 1 thin 14-inch pizza.

Some Favorite Toppings

o Sauteed onions, garlic and sweet peppers, sprinkled lightly with parmesan and fresh mozzarella.

o Pesto with fresh tomato, kalamata olives and shaved parmesan.

o Sauteed Vidalia onions, garlic, anchovies and black olives.

o Caramelized onions, thinly sliced apples, and cheddar cheese.

o Green, yellow and red peppers with fontina and mozzarella cheeses, sausage, and black olives.

o Crushed garlic, mozzarella, spinach, tomato and sauteed mushrooms.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.

Reviews

1
  • star rating 08/29/2012
  • Eileen333 from KAF Community
  • YUM!!! Loved this crust! My husband said it tasted like pizzeria pizza and I didn't even have the "Pizza Dough Flavor" added, but that would be fun to try as well. The dough rolled out so easily too! I'm usually fighting with mine. This is my new go to recipie for pizza for sure. THANK YOU for this recipe!
  • star rating 01/31/2009
  • Kerry from NC
  • This is the best pizza dough recipe I have found. The dough makes excellent bread-sticks too.
1