I’ve been reflecting lately, celebrating this one-year milestone for Stir.
I’ve thought about the institutions and independents that played a part in developing our hospitality beliefs and contributed to our culinary footprint. The staff, past and present, that remind me of the kind of employer and colleague I want to be. Wedding couples and corporate clients entrusting us to execute their vision. We were a relatively new kid on the block and their trust was such a gift.
It's been an amazing year.
Our inaugural post in 2013 offered a pizza crust recipe that was fail-safe – an ode to my very favourite food. We have since been using another one, much more flavourful and toothsome.
Change is good.
The Best Pizza Dough
-Closely borrowed from Fine Cooking, Cook Fresh Spring 2014
1 ¾ cups lukewarm water
1 tbsp olive oil
2 tsp salt
1.5 tsp dry yeast
1/5 tsp white sugar
4.25 cups all purpose flour
Mix everything together until evenly moist. The dough will be quite shaggy, but kneading isn’t required.
Loosely cover the bowl with plastic wrap. Let the dough rise for 2 hours at room temperature. The dough will rise and collapse – no need to punch down.
Refrigerate the dough, loosely covered, for a minimum of 3 hours. After 2 days, tightly cover the bowl to keep the surface of the dough from drying out. It will keep in the fridge for up to 2 weeks (and gets better with time).
At least 30 minutes before baking, heat oven to 500F (550F if your oven goes that high). Ideally, use a pizza stone. While oven heats, sprinkle dough with flour and pull up an orange-sized piece of dough and cut off with kitchen shears. Generously flour the dough and stretch and tuck it under itself, giving quarter turns as the ball of dough is formed. Let rest on floured surface for 30-60 minutes.
Roll and/or stretch dough until it’s about 12” in diameter, using dusting of flour to prevent sticking. Transfer dough to a baking sheet sprinkled with cornmeal.
Top with sauce and fixings, and then transfer to pizza stone or pop tray directly in oven. Bake for 8-10 minutes or browned how you like it.