Preparation:
Basic Pizza Dough
In a small bowl dissolve the sugar in the water. Sprinkle the yeast over the water mixture and stir gently until it dissolves - about 1 minute. Let stand in a warm spot until a thin layer of foam covers the surface, about 5 minutes, indicating the yeast is effective. (discard mixture and start over if bubbles have not formed within 5 minutes.)
Kneading by hand - combine 3 cups if flour and salt in large mixing bowl. Make a well in the center and pour in the yeast mixture and the oil. Using a wooden spoon vigorously stir the flour into the well beginning in the center and working towards the sides until the flour is incorporated and the dough begins to hold together. Turn the dough onto a lightly floured surface and knead the dough adding the remaining 1/4 cup flour. Continue kneading the dough until the dough is smooth, elastic and shiny 10 - 15 minutes longer.
Kneading by food processor - add 3 cups of flour and the salt to the processor fitted with the steel blade. Turn on/off to combine ingredients. Add yeast and oil and process until the mixture forms a single ball or several masses on top of the blade. (about 30 seconds) if sough is sticky add the remaining 1/4 cup flour very gradually. If it is dry add warm water a tablespoon at a time until it is the proper consistency. Turn the dough out onto a floured surface and knead by hand about 2 minutes.
Kneading by mixer - combine flour, salt, yeast mixture and oil in a large mixer bowl. Attach the flat beater, gradually urn the machine to medium speed and beat until well mixed, about 1 minute. Replace the flat beater with the dough hook and knead at medium speed until the dough is smooth and elastic, about 5 minutes. If sough is sticky add the remaining 1/4 cup flour very gradually. If it is dry add warm water a tablespoon at a time until it is the proper consistency. It is not necessary to knead by hand by this method.
After mixing and kneading - shape the dough into a ball and place it into a well-oiled bowl turning to coat completely with oil. Cover the bowl tightly with plastic wrap and set to rise in a draft-free warm place until doubled in bulk - about 1 - 1-1/2 hours. With your fist punch down the dough as soon as it has doubled in bulk to prevent over-rising. This dough will make 1 15 - 16-inch pizza, 2 12-inch pizzas, 2 10-inch calzones, 2 9-inch deep dish pizzas, 1 10-inch round stuffed pizza.
Topping of the Pizza:
Heat the oil in a saut‚ pan or large skillet over medium-high heat and saut‚ chicken until opaque on all sides, about 3 minutes. Remove with a slotted spoon and reserve. Pour the garlic sauce into the skillet and cook over medium-high heat, stirring frequently, until the sauce is reduced to the consistency of syrup, about 15 minutes. Return the chicken to the pan and cook, stirring frequently, until the pieces are lightly glazed, about 2 minutes. Remove from heat and reserve. Shape the dough according to your pan, brush all over with oil and top with a layer of each of the cheeses and the glazed chicken, leaving a 1/2 inch border around the edges. Sprinkle with the green onions. Drizzle again with oil. Bake the pie at 450o for about 18 minutes, remove from oven, let stand a few minutes to let the pizza "come together", slice and serve. |
