Ciabatta Pizza Dough

Ethan and I love PIZZA. We seriously make some kind of pizza recipe once every other week. So about two to three times a month. Because we love making pizza, I am always looking for ways to make pizza a little different. So when I saw this recipe for Ciabatta dough, I was sold. We finally found a recipe for pizza dough on Pinterest that was actually better than it claimed to be!!! The one drawback from this recipe is that it is a true yeast dough, and because of that it needs time to rise. What that means is that if you are smarter than I am you will read through the whole recipe before you start making it or you will be eating at 8:30 like we did yesterday! All in all, you will need to start the dough the night before or in the morning the day you want it; you will also need to have about two hours to layer this dough and let it rise. The good thing about this dough is that even though you have to go back to it a few times, it really just needs time to rise and then be worked with, and repeat. So, in the end, yes it is a little time consuming, but we really did love it, and will be making this again soon. Hopefully I'm not scaring you away from this recipe because it only look about an hour to make (all combined), and the quick occasional look.

Recipe from Food Pusher:http://food-pusher.blogspot.com/2012/05/ciabatta-crust-pizza.html

Ciabatta Crust Pizza

INGREDIENTS

Biga

• 1 cup King Arthur Unbleached All-Purpose Flour
• 1/8 teaspoon instant yeast
• 1/2 cup water (4 ounces), at room temperature

Dough

• 2 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1/2  teaspoon instant yeast
• 1 1/2 teaspoons table salt
• 3/4 cup water at room temperature
• 1/4 cup milk at room temperature

Pizza Toppings

• 2 tablespoons butter, softened
• 1 cup pizza sauce
• 8 ounces grated mozzarella cheese
• 8 ounces grated Italian cheese blend
• garlic salt to taste
• your favorite pizza toppings

INSTRUCTIONS

1. FOR THE BIGA: Combine flour, yeast, and water in medium bowl and stir with wooden spoon until uniform mass forms, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours).

2. FOR THE DOUGH: Place biga and dough ingredients in bowl of stand mixer fitted with paddle attachment. Mix on lowest speed until roughly combined and shaggy dough forms, about 1 minute; scrape down sides of bowl as necessary. Continue mixing on medium-low speed until dough becomes uniform mass that collects on paddle and pulls away from sides of bowl, 4 to 6 minutes. Change to dough hook and knead bread on medium speed until smooth and shiny (dough will be very sticky), about 10 minutes. Transfer dough to large bowl and cover tightly with plastic wrap. Let dough rise at room temperature until doubled in volume, about 1 hour.

Slide parchment with loaves onto inverted, rimmed baking sheet or pizza peel.

3. Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough six more times (total of eight turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 minutes longer. Meanwhile, adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 450 degrees Fahrenheit at least 30 minutes before baking. (Note: We used a standard cookie sheet and had to problem with the edges. )

4. Prepare a pizza peel, inverted cookie sheets, or a rimless baking sheet with parchment paper.  You will need two of these.  Transfer dough to liberally floured counter, being careful not to deflate completely. Liberally flour top of dough and divide in half (or fourths if you want to make small pizzas). Turn 1 piece of dough so cut side is facing up and dust with flour. With well-floured hands, press dough into a rough 12-inch circle (about an 8 inch circle for small pizzas).  Carefully transfer to parchment-lined baking sheet or pizza peel.

5.  Using floured fingertips, evenly poke entire surface of each loaf to make dimples all over the dough (this prevents crust from ballooning into pita bread). Carefully slide parchment with crusts onto baking stone using jerking motion. Bake at 450 degrees for 10-12 minutes, or until bubbles on top and bottom are lightly browned. Transfer to wire rack to cool and wait for pizza making.

Two small crusts.  Not very round, but good.

6.  With a pastry brush, spread some butter around the edge of the crust.  Spread 1/2 cup of sauce onto pizza.  Mix the cheeses in a large bowl and use half (or less) to top the sauce.  Then sprinkle garlic salt all over top of cheese and around the crust edge.  Top with other favorite toppings.  Bake at 450 degrees until cheese is melted and bubbly, 5-10 minutes.  Carefully remove with pan or peel.  Allow to sit for a couple of minutes and then slice with a pizza cutter.  Serve hot, but be careful.

Makes two large, or four small pizzas.