A few years ago I found this fantastic Pizza Bun recipe with detailed instructions. Last year I got off to a false start, trying to substitute the dough and ended up making regular pies. But this year I tried again, persevered and I am proud to blog the results.
The KAF dough is great, but uses "instant" yeast, a stand mixer and a few other "special" ingredient or expensive tools which are completely unecessary.
But if you have them, by all means go ahead!
My goal was to use the easy peasy technique from the Artisan Dough in Five Minutes fame. You mix to blend, but skip the labor intensive kneading. tt works, that's all I know, but you still need about 2 hours to rise.I modified the order of ingredients. They understate how the use of "instant yeast" is different from active yeast, so be careful.
There's no need for the $90 thermometer they hawk (please!) - I have a 20 year old version (like this) that is just fine.
Care to measure is important. I use a stainless bowl, that's been sitting on top of the 200 degree over.
- yeast, Bob's Red Mill
- olive oil
- Dry Milk, Organic Valley
- Potato Flour, Bob's Red Mill
- Instead of their "Pizza Dough Flavor" ($8.00 and for four little ounces) I added 1 tsp of garlic powder
Much to my delight and surprise, the dough rolled out beautifully. Time for more modifications:
- Fresh mozzerella (since I was out of regular)
- Chopped red pepper and yellow onion (instead of Sausage)
Be sure to follow the instruction on pressing down into the dough- or you will have a hard time rolling. I put waxed paper over top and rolled over the whole surface with the rolling pin.
Sliced and standing by to rise. This step takes time and it's good not to have anyone hovering in the kitchen because the smell is amazing once they start baking! Yet you are still about 30 minutes from eating, so hang on....I had two trays which I baked separately. In the KAF post he has them in @ the same time - so use your judgement based on your oven. The key here is NOT to let the bottoms get too brown, this step is to par-bake.
The first tray is in the final baking stage as these are standing by to be prepped with a tablespoon of pizza sauce (I used Muir Glen, omitting the recipe's $5 for 2 ounces of salt, garlic and onion powder "Pizza Seasoning.")
Questions, comments? Yo Eddy Dan-O! And a shout out to Concord. Tell me how yours come out!