The week of Alton continues with tonight’s edition… pizza! I made a batch of Alton Brown’s pizza dough from his book Alton Brown: EveryDayCook, are you motivated to buy this cookbook yet? (Did you see my post about his fish sticks that I made on Friday? No?!? Click here and check it out)
I did not make any changes to this recipe, so you can find it here on Alton’s site. I did measure everything out with my kitchen scale. I made it in the bread machine instead of in the stand mixer, I just have better luck with dough this way.
You need to plan ahead with this recipe because the dough needs to rise in the fridge 18-24 hours. You take the dough out 30 minute before making your pizza product. Alton suggests cutting the dough into three. We used this to make three different products. We made a grilled pepperoni pizza, a baked two cheese stromboli and garlic butter rolls.
To make the rolls, I cut the dough into bite size pieces and then rolls them around into a ball shape. I put cornmeal on the counter while I worked as well as on the baking sheet to add extra crunch and prevent sticking. I baked these in a 450 oven for 17 minutes. While they baked I heated EVOO and microplanned 3 cloves of garlic into the oil. When the garlic just began to brown, I added 1/2 stick of butter and let this melt. When it was melted, I brushed it on top of the rolls. (These rolls were my favorite part of the meal.. .just saying!)
Richard made the pizza and stromboli. For the pizza, he grills both sides of the dough on screaming hot grill. When they are starting to brown on both sides, he brings it in and tops it with sauce, cheese and pepperoni. Then it goes back on the grill to crisp up and melt the cheese. The grill wasn’t as hot as we like it so the crust wasn’t as crunchy this time.
The dough for the stromboli gets stretched and tossed the same way the pizza dough does. He then lays it onto a cookie sheet and puts the toppings on one half of the dough. This time it was mozzarella and provolone cheese. (We never put sauce in our stromboli because it seems to make the crust mushy.) Then you fold the un-filled part of the dough over the filled and roll the edges together to crimp them. You also need to cut in vent holes to let the steam out. This gets baked for 20-25 min in a 350 oven. We have decided that next time we will make it in a hotter oven for less time since the rolls came out really crispy and yummy.
I will be making this pizza dough again!
A few things we learned:
- Make sure you put the dough in a large enough bowl over night, ours was over the top and down the sides in the morning
- These rolls were so worth it and I’ll make them again, but make sure they are closer in size, the bigger ones were good (by big I mean doughnut hole size instead of walnut size)
- Possible additions/alterations to the rolls
- put fresh mozzarella in the middle
- put cheddar cheese in the middle and serve with soup or chili
- The garlic butter needed more garlic and maybe a pinch or two of salt
- Go for a hotter oven/grill and shorter cook time.