quick pizza question

[LonghornGal]

Hi all...

We're planning to make these pizzas tonight, but I have to make the dough by hand. Anybody know how long I should knead, let rise, etc, if making this by hand?

Thanks!
Kristin

Smoked-Salmon Pizza With Mascarpone and Capers

Recipe By :Cooking Light Magazine. Jan/Feb 2001. Page: 134.
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread flour
1 cup warm water (100 degrees to 110 degrees)
1 tablespoon olive oil
2 1/2 teaspoons bread-machine yeast
1/2 teaspoon salt
Cooking spray
2 cups sliced green onions (about 2 bunches)
1/2 teaspoon cracked black pepper
6 tablespoons (about 3 ounces) mascarpone cheese
6 ounces thinly sliced smoked salmon
1 tablespoon capers
6 lemon wedges

Directions.
Mascarpone is a rich, buttery cheese with a delicate, creamy texture.

1. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the next 4 ingredients (flour through salt) into bread pan, and select dough cycle; start bread machine.

2. Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough; let rest 10 minutes.

3. Preheat oven to 425 degrees.

4. Divide dough into 6 equal portions. Roll each portion into a 9-inch circle on a lightly floured surface. Cover baking sheets with parchment paper, and place dough rounds on pans. Lightly coat top of dough with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes or until puffy.

5. Divide the onions and pepper evenly among dough rounds. Bake at 425 degrees for 10 minutes. Remove from oven; drop 3 teaspoonfuls of cheese onto each round. Arrange 1 ounce smoked salmon on top of each pizza, and divide capers evenly among pizzas.

6. Bake the pizzas an additional 8 minutes or until the cheese melts. Serve pizzas with lemon wedges. Yield: 6 servings (serving size: 1 pizza).

[lhall]

When I make pizza dough I knead it for 5 minutes. I usually make it the night before and let it rise overnight in the fridge, then let it warm up before stretching it. I'd give it 40 minutes or 1 hour to rise, or until doubled in size. :D

Leigh

[RebeccaT]

Kristin, would you be open to using a different dough recipe, or did you have your heart set on this one? I only ask because the one from Eating Well last winter is EXCELLENT, and very very easy, and you do it all by hand.

Sorry for not answering your question! :o

[lhall]

Rebecca,
Would you mind posting that recipe for me?

Thanks,
Leigh

[LonghornGal]

No, I just picked it because it was in the recipe... :) My real goal is to use mascarpone and smoked salmon. Oh, and not have it be a zillion calories. :D I like this one because it looks like I get to eat a whole 9-inch pizza myself! :)

This will be my first attempt at pizza dough so if you have one you like I'd love to see it. There's so many threads on pizza dough here. :)

--Kristin

[RebeccaT]

Here's the recipe, which Val first posted here (http://community.cookinglight.com/showthread.php?s=&threadid=35811&highlight=pizza)

Whole Wheat Pizza Dough

using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 package quick rise yeast, such as Fleischmann's Rapid Rise
3/4 tsp salt
1/4 tsp sugar
1/2 - 2/3 cup hot water (120-130 degrees)
2 tsp olive oil

1. combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour. Process until the dough forms a ball, then process for 1 minute to knead.

2. Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Makes 12 oz dough, enough for one 12-inch pizza or two 10-inch pizzas.

[Gail]

Most pizzas I've hand-kneaded take around 10 minutes, till they're smooth and elastic, not really sticky and-- as one book I have states-- when you push the dough, it pushes back.

Using Rapid Rise yeast of some kind (I also use an EW recipe, but an old one) really makes short work of the time needed for rising, too.

[LonghornGal]

Thanks all,

I have a baseball-sized chunk of the dough posted by RebeccaT rising now. I kneaded it for about 10 minutes, but I have no idea what "smooth and elastic" really means. :rolleyes: Time to sign up for a bread-making class! No rapid-rise yeast here, but I've got time before anyone will starve. :D

Not to get crazy on my first time out with pizza dough, but I've got some Roasted Red Pepper Oil (from my awesome swap partner Canice). Could it be used in the pizza dough next time?

--Kristin

[LonghornGal]

The dough (and the salmon pizza) were both delicious! Super easy and ultra-tasty. Thanks to all for the input - no more Boboli for me!

--Kristin

[RebeccaT]

Yay! I am so glad you had a good first outing with pizza dough! Now that I have tried it, I won't go back either! :D

As far as the roasted red pepper oil... go for it! Why not? The worst that can happen is you're out about $.50 worth of ingredients. I do think it might turn your dough a little pink, but the flavor seems like it would be great!

Oh, and next time you're at the store, pick up some Rapid Rise. It means you can have pizza on your table in about 30 minutes! :D

So glad you liked it!