Flour on a Wooden Board
One could consider me a simple but consistent baker. While I respect the exactness, I fear it a little (no fixing mistakes whilst in the oven!). I love the look of flour on a wooden board, ingredients at the ready.
My family doesn’t care about exactness - even failed bread smells good while baking. On this particular day, my 3-year old son dons an apron with little delicate cherries and a glove to match (don’t ask, it was a Grandma gift, and his signal that he is sous chef). We are making my absolute favourite food: Pizza.
It’s Friday. Our 10-year old has PVR’d things that matter and the fare must be portable and delicious. I love that this recipe recites the appearance of the dough thumping at the mixer. Wait for the signal. Learn to trust the process.
This is wonderful to me, listening for the right time.
1 Tbs. active dry yeast
1 tsp. sugar
1 cup warm water (105° to 115°F)
3 cups all-purpose flour
1 tsp. salt
2 Tbs. extra-virgin olive oil
In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.
In the bowl of a food processor fitted with the dough blade, combine the flour and salt and process with 3 or 4 pulses. With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.
Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours. Divide the dough in half and roll out two 12-inch rounds (or ovals, which is how we like it).