Hubert's Bar&restaurant

Many of you know just how much I love to cook, so the nickname The Cookin Momma. I cook just about anything but I think my favorites are pizza and soup. Who does not like pizza, correct? I discovered years ago how to make my bread that FINALLY tastes like it came in the pizza shop. Yes, I learned how to make pizza store style pizza at home. There are two key tricks; it has to be high gluten flour and you have to allow the dough ferment at least two days. I not only going to share the perfect pizza dough recipe, but Im going to share some cooking methods too. And you can make use of these methods even in the event that you purchase your dough. If you would like to create your own bread (which I highly recommend) then heres the recipe. Otherwise, that is OK too; the cooking methods below will still function. You can knead the dough by hand, use a good mixer such as a kitchen aide, or even use a bread machine. I enjoy easy, therefore I use the bread machine because it has a dough cycle. I plop it in there and 1 1/2 hours later, it beeps and Im good to go. This will make enough dough for two 12-inch pizzas. 3 to 3 1/2 cups High Gluten Flour (I use King Arthur Flour Perfect Pizza Blend). The amount of flour will change in your humidity level. The dough ought to be stiff and nice. Cut the dough into half, shape into two balls and put each in a bowl that has been lightly coated with olive oil. Loosely cover each bowl with some plastic wrap. (I actually use a brand new plastic shower cap). Cover in the fridge and let it stay there anywhere from 2 10 days. After two weeks, the dough is ready to use. Tip: When youre prepared to use the dough, let it sit a good hour or so to find room temperature before you roll it out. You can roll it out ahead of time and cover with a cloth until you are prepared to use it. I always do that so that I dont need to roll up and clean while my guests are here. (I also get all of my toppings prepared beforehand also ). I use my own grill for pizz