CINNAMON STROMBOLI Shared by Christina Lynn Ingredients Pizza dough (recipe follows) Filling: 6 Tbsp. melted butter 1 1/3 Tbsp. cinnamon 5 Tbsp. brown sugar 5 Tbsp. chopped pecans Powdered sugar glaze (recipe follows) Directions Mix together filling ingredients and spread over one half of pizza crust leaving 1/2" edge. Fold over crust and press edges to seal. Bake at 350 degrees until nicely browned. Cool slightly then brush with glaze. Basic Pizza Dough 1 tablespoon dry yeast 1/2 teaspoon sugar 2 2/3 cups warm water 2 tablespoons olive oil 7 3/4 cups unbleached all-purpose flour 1 tablespoon coarse salt or 2 teaspoons fine salt Proof the yeast for 5 to 10 minutes in 1 cup of warm water and a pinch of sugar, until the yeast dissolves and the liquid begins to appear creamy. Add the remaining water and 2 to 2 1/2 cups flour. Beat this well (one hundred strokes) until it’s smooth and soupy, and then let it stand for 10 to 15 minutes, until it’s bubbly and swollen. Add the salt and olive oil and proceed to stir in the rest of the flour by the cupful until the dough is stiff but still slightly sticky. Tip: Stir the dough in the same direction so that the gluten strands retain a smooth, consistent pattern. When the dough begins to form a cohesive mass that’s thick enough to hold its shape, turn it out onto a lightly floured surface and let it rest. Meanwhile, clean and oil the bowl. Knead the dough, turning it clockwise by quarter turns and sprinkling a little flour on top and on the surface underneath before folding it over. Add just enough flour so the dough doesn’t stick and tear. (A dough scraper is invaluable for lifting the mass of dough cleanly from the counter.) Kneading takes about 5 to 8 minutes. When the dough is smooth, springy, and pliant -- earlobe-soft -- return it to the oiled bowl, cover it with a damp cloth, and let it rise until doubled. This generally takes between 35 and 45 minutes at 70 to 75 degrees. After the first rise, you can form the crust, assemble the pizza and bake it immediately or punch the dough down and let it rise again before baking. This doesn’t substantially change the resulting crust, but it gives you more time if you need it before baking the pizza. Or, you can refrigerate the dough for several hours or up to two days. In this case, give it a final punch down after it has chilled for about 40 minutes and put it in a plastic bag. By letting the dough mature in the refrigerator, the gluten ripens and relaxes and the dough becomes less sticky, and will stretch farther when working with it. With this refrigerated dough, you can obtain a thin, crisp crust, or a thick, chewy crust, depending on how thin you roll or stretch the dough when forming it, and on whether or not you allow it to warm up and rise before baking it. A thick crust made from chilled dough is likely to have larger air bubbles and be less delicate and chewier--rather like the difference between regular and sourdough breads. OPTIONS FOR THE CRUST: For a light, risen crust, use freshly made dough, although you can use chilled dough. For the highest, puffiest results, add 2 teaspoons more yeast to the recipe and use the dough within three hours of making it. For a finer-textured crust, simply roll it out thinner and let it rise to the same height. Let the dough rise until it’s puffy, and fingerprints disappear when dough is pressed. This takes about 10 minutes with freshly made, room-temperature dough, or about 15 minutes with chilled dough. A thick, chewy crust can be made either with fresh or chilled dough. Stretch or press the dough to about 1/3 to 1/2 inch thick and let it rise just slightly. Whether you’ll end up with a thick and chewy crust or a light and risen one depends on how thick you roll it out and how high you let it rise. For a thin, crisp crust, use dough straight out of the refrigerator. Roll it out as thin as you want it -- usually about 1/4 inch -- and get it into the oven within minutes, before it has a chance to rise. Powdered Sugar Glaze 1 1/4 cups powdered sugar 3 tablespoons milk (more if needed) Directions: Mix milk into sugar. Add more milk, 1 Tbsp. at a time, if needed to achieve desired consistency. Drizzle on desired product. ~ Thanks for taking the time to share with us!
Posted on: Tue, 30 Jul 2013 12:38:08 +0000
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