Tuesday, June 24, 2014

LuAnn's Pizza Dough - That's LuAnn with a capital A.

My mom makes the best pizza - hands down.  Chicago pizza to me is LuAnn Dekker pizza.  She has been making pizza for as long as I can remember.  Long ago she would make it on rectangle cookie sheets and we would cut our pizza into squares.  When baking stones became the new "it" thing, she got one and her pizza only got better.  Ever know anyone to wear out a pizza stone?  My mom did!  Ok maybe it cracked, but still it was well loved and well-seasoned. 
My pizza isn't the same as my mom's but it is close and delicious.  I use her crust recipe which isn't thin or thick, but somewhere in between.  Baking it on the stone makes for a crisp crust that isn't doughy at all.  Pile it up with your favorite sauce and toppings and enjoy some Dekker-style Pizza. 
LuAnn’s Pizza Dough
2 1/4 c flour
1 tsp salt
1 (generous tbls) olive oil
3/4 c tepid water
1 pkg. Rapid Rise yeast
corn meal

Proof yeast in tepid water for 5 minutes
Mix flour and salt in mixing bowl.  Add olive oil to proofed yeast and water then add to flour and salt. 
Mix with fork till moist and turn out on to lightly floured surface.
Knead until smooth.  About 5 minutes.
Place on oiled plate. Oil top of ball. Cover with bowl and let rise 30 minutes.
Put small amount corn meal on pizza stone.  Roll out dough on stone to the edges.  Top with pizza sauce, mozzarella cheese and whatever toppings you wish.  Bake at 400 about 20 minutes.

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