We have a winner for the King Arthur dough whisk, and congratulations and a whisk go to Dea Keen, of Salisbury, MD. I am featuring her pizza dough recipe below, which she will use her new whisk to mix up with. I had great fun with this contest, and hopefully will come up with more exciting ideas in the future. I also want to thank King Arthur Flour for their kind cooperation and donation of the whisk. Also, many thanks go to all our other entrants and their recipes. I notice quite a few like the Artisan Bread in 5 Minutes a Day for their bread, and I agree completely. Without further adieu, here is Dea’s Pizza Dough recipe:
Pizza Dough
* 1 tablespoon active dry yeast,
or 1 oz (25 g) brewer’s yeast
* 1 1/2 cups (350 cc) warm water
* 3 1/2 cups (500 g) flour
* 1 tablespoon extra virgin olive oil
* pinch of salt
* 1 clove of garlic (minced)
* 1 tbsp of oregano
1. Sprinkle yeast in warm water. Stir to dissolve.
2. Pour sifted flour into a large bowl. Mix salt, garlic and oregano into flour.
3. Add a crater to the center of the mixture. Add yeast/water mix and olive oil to the flour.
4. Incorporate ingredients with dough whisk.
5. Sprinkle flour on work surface and knead dough until elastic. (7 to 10 minutes)
6. Spread olive oil around the sides of a large plastic bowl (should be enough room for dough to double in size).
7. Add dough and cover with kitchen towel. Let sit in warm area for 1 to 2 hours (until dough doubles in size).
8. Punch dough down.
9. On lightly floured surface, cut dough into 3 equal size pieces.
10. Using a rolling pin and your hands, stretch dough into 12-inch size circles.
11. Add toppings.
12. Bake on middle rack at 400 degrees Fahrenheit for 35 to 45 minutes (depending on amount of cheese and veggie toppings).
