It's actually a dough for bialy's. (It's kinda like a bagel except it's not boiled and instead of a hole it's got a depression that is filled will an onion/poppyseed mixture). I think I've posted the actual recipes from the Washington Post (from 1994!) a few posts down. Anway, as I ate the Bialy's I thought it would make a great Bialy dough, and after making this as pizza dough 3 times now I will have to agree, and so do our friends. Now I'm on the search for our fave pizza sauce.
Bialy Pizza Dough
I make it in the ABM but you could easily make it by hand or in a mixer
1 1/2 c warm water
2 1/2 tsp salt
5 to 5 1/2 cup bread flour (use AP if by hand)
5 tsp sugar
4 tsp active dry yeast
ABM: Dough setting. The dough is much nicer if you let it go through the extra rising of that instead of the pizza dough setting.
I par-bake at 450 for 4 min (as in the picture) and then top and bake for 8 minutes until crust is brown and cheese is starting to brown.
I can actually form ROUND pizza - not amoeba shaped pizzas with this dough! It's taken me 10 + years to be able to do this! The only that has changed is this dough!
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