I’m blogging this for personal use. The website I use has gone bye-bye. I have three go to recipes for pizza dough. Kenji Lopez Alt’s New York Style Dough, his neapolitan dough, and this one. Kenji’s require at least overnight rest, so I like this for its one hour rise.
I stole this from here http://mmmisformommy.com/2014/01/garlic-fingers-donair-sauce.html, but the site is dead now. I found the recipe on archive.org.
- 1 cup lukewarm water
- 2 1/4 tsp dry active yeast (not quick rise) (this is equivalent to 1 packet)
- 1 tsp honey (I use maple syrup)
- 1 tbsp olive oil
- 1 tsp salt
- 2 1/2 cups all purpose flour (spooned in and levelled with a knife)
Combine first three ingredients in your mixer bowl. Wait 5 minutes to ensure yeast is active.
Add remaining ingredients.
Using the dough hook, run the mixer on the lowest speed for 6 minutes. At the same time, some water in your microwave and run for 6 minutes to get nice and steamy.
Form dough into a ball, spray bowl with cooking spray, return dough to bowl, cover with tea towel, and place in the microwave (while it’s off, but steamy).
Let sit for 45-50 minutes.
Punch down dough, and rest for 10 more minutes.
While we’re here, let’s preserve the donair sauce recipe:
- 1 can of sweetened condensed milk
- 1/3 cup of white vinegar
- 1 tsp of garlic powder
Next is if we want to use the dough to make garlic fingers… who doesn’t. We tried some of Pizza Delight’s frozen Garlic Fingers, and they’re not as good as it is in the restaurant or the homemade with this recipe.
- 3 tbsp of butter
- 1 tbsp of garlic
Slather the garlic butter from edge to edge and then top with 2 1/2 cups of low moisture mozzarella.