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Pâte Sucrée

Shopping List

  • 16 ounces (about 15/8 cups) all purpose flour
  • 8 ounces (2 sticks) butter
  • 5.5 ounces granulated sugar
  • 2 eggs
  • 11/2 Tbl heavy cream
  • 1 Tbl vanilla extract

This is a sweet tart dough. Makes 2 tart shells. Use one, freeze one to use later.

Sift

  • 16 ounces (about 15/8 cups) all purpose flour

and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream

  • 8 ounces (2 sticks) butter
  • 5.5 ounces granulated sugar

on high speed until light and fluffy, stopping regularly to scrape down the sides, bottom and paddle, about 8 minutes. One at a time, add

  • 1 egg
  • 1 egg yolk

and beat well between additions. Scrape one more time, then give it a good final mix on high speed. Add

  • the 16 ounces of sifted flour
  • 2 tsp salt
  • 11/2 Tbl heavy cream
  • 1 Tbl vanilla extract

Mix on low until the dough comes together. Finish mixing by hand with a large rubber spatula. Divide the dough into two flat, round disks. Double wrap tightly in plastic wrap and chill for at least two hours.

One hour before baking, roll out the dough on a heavily floured surface, until it is just shy of 1/4-inch thick. Roll the dough back onto the rolling pin, then gently roll it out over the tart pan. Press the dough into the pan to shape it, then cut off the excess, leaving 1/4-inch of overhang. Chill for one hour.

Adjust oven rack to center position and preheat the oven to 350°F. Remove the tart shell from the fridge, trim the overhang off of the edge of the tart, patch any thin parts or cracks with excess dough. Line the tart shell with foil and fill with weights or beans. Place the tart in the center of the bottom rack of the preheated oven. Bake for 20 minutes, rotating halfway through. Remove the weights and foil, and continue to bake until the bottom is golden brown, about 15-20 additional minutes. Cool the shell completely before removing from the pan or filling.

 

 

No-Knead Pizza Dough

Simple as can be. The recipe readily scales up for a bigger crowd.
Makes two 11-inch pizzas
Shopping List

Type “00” soft wheat flour

Yeast

Measure the flour by weight: you can scale this recipe up. See the note at the end.

In a bowl, measure

  • 320g type “00” soft wheat flour
  • scant 11/2 tsp salt
  • 1/16 to 1/8  tsp yeast

Regarding the yeast, for a 6-pizza recipe, you need about 1/2 tsp yeast, so go easy and don’t worry about being too precise. Stir the dry ingredients together. Add

  • 1 cup cold water

Stir until a ball forms. Transfer it to a clean bowl and cover with plastic wrap or a lid. Let sit for 18 to 24 hours and leave at room temperature.

After the rising time, the mixture will look a bit bubbly. Gently dump it onto a floured board, shape into a rectangle. Divide into separate pieces for each pizza (two in this case). For each piece, pull the four corners into the center. Smooth into a ball, dust with flour and place on work surface with the seam down. Let rest for 1 hour covered with plastic wrap or a damp towel.

ATTN If you’re working ahead of time, you can place the balls of dough in the refrigerator for up to 3 days. When you’re ready to use the refrigerated dough, remove it from the fridge one or two hours before you’re ready to bake.

Dual Pizza Stones
Dual pizza stones transmit the heat better.

Start preheating the oven. I bake my pizza on a pizza stone with ATTN another pizza stone on a shelf about 4 to 6 inches above it. I bake at the highest temperature, 550º F convection in my case, so it takes almost an hour for the oven to heat up and for the stones to get thoroughly hot. Be sure to wait until the stone(s) heat up completely.

Form the pizza by gently forming into a circle, handling the dough as little as possible. Be sure to leave a bit of an edge around the pizza to form a crusty edge. Stretch the dough to an 11-inch round. Transfer the shaped dough to a baker’s peel that is generously coated with cornmeal. Top the dough with ingredients. Bake for 61/2 minutes (adjusting for your own oven’s temperature).

When ATTNscaling up this recipe to make more pizzas, use this guide. Per pizza 160g flour, scant 3/4 tsp salt, speck of yeast (keep reading), and 1/2 cup water. For 6 pizzas the proper amounts are 1kg of flour, 4 tsp salt, 1/2 tsp yeast and 3 cups water.

This caramelized onion pizza (pictured above) is made by slow-cooking chopped onions in olive oil. Cover the dough with mozzarella and bits of shaved romano cheese and then cover with a thick layer of the golden onions. Follow baking directions above.

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