Tuesday, September 9, 2008

Drunken Pizza Dough

I was really in the mood for pizza the other night but I didn't want the same old regular pizza, I wanted something different.  I thought the first thing I could start with was the crust.  How could I give the crust a little different flavor but not so much that it would take away from the pizza toppings?  I had some wine in the refrigerator and thought I could use wine as part of my liquid to give it a little kick.  The end result was absolutely fabulous and would be great with a multitude of different toppings.  I got so many compliments on it and I had no leftovers after that meal!

This recipe made quite a bit of dough.  I just made 1 large, thick crust pizza with it and the dough was still pretty thick and puffy after being cooked.  This recipe could probably make 2 medium thick crust or even more thing crust pizzas.  I didn't need more than one pizza when I cooked but I probably could have halved the dough and used the other half for something later on.  It was still really good though; I paired it with BBQ Chicken Pizza...oh so good!!! 


 1 Package yeast (1/4 ounce package)

1/3 Cup warm water

1/3 Cup white wine (I used a Riesling)

1/2 Teaspoon syrup

2 Tablespoons oil

2 Cups flour

1/2 Teaspoon sugar

1/2 Teaspoon salt



In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm water for 10 minutes or until it is foamy.  Stir in the wine, oil, flour, and salt and blend until it forms a dough.  Knead the dough on a floured surface.  Knead until smooth and elastic.

Put dough in an oiled bowl and turn it to coat it with the oil.  Let the dough rise, covered with plastic wrap, in a warm place for 1 hour or until dough has doubled in size. 


Recipe Source: A Lynsey original


Joelen said...

What a great idea to use wine in the dough! Is the syrup you used in the recipe a simple syrup (sugar + water)?

lyns0702 said...

It was just regular syrup that you use for waffles and pancakes. Nothing special!

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