PIZZA HAMANTASCHEN. It worked better than I dreamed – I assumed they would all unfold, or that

PIZZA HAMANTASCHEN. It worked better than I dreamed – I assumed they would all unfold, or that the sauce would bubble up and just coat the whole thing, turning it into one giant lumpy unit. But they actually came out super delicious. I’ve already eaten two.I think if I did it again I would either roll the dough thinner or use a more traditional pizza crust dough – this dough is meant for “skillet pizza” and is very bready, which normally I like because I like a thick crust on my pizza. With much less of the bread covered by the sauce and cheese, however, it just gets to be a bit much with the “side” parts of each little pizza. It might be good with garlic dipping sauce though. Anyway, confirmed that this is possible and also that the pizza sauce I made this morning is a success. The dough recipe comes from America’s Test Kitchen and is locked, so full recipe below the readmore!SKILLET PIZZA2 cups bread flour1 ¼ teaspoons instant or rapid-rise yeast¾ teaspoon salt1 tablespoon olive oil1 cup warm water (110 degrees)1 cup pizza sauceShredded mozzarella cheese (part skim is best)Pulse flour, yeast, and salt together in food processor to combine, about 5 pulses. With processor running, add oil, then water, and process until rough ball forms, 30 to 40 seconds. Let dough rest for 2 minutes, then process for 30 seconds longer. (If after 30 seconds dough is very sticky and clings to blade, add extra flour as needed.)Alternately: Stir together flour, yeast, and salt; make a well in the center and add water, then oil, and mix until combined (stand mixer does a pretty good job with this), adding extra flour as needed. Transfer dough to lightly floured counter and knead by hand (or knead a few extra minutes in your stand mixer) to form smooth, round ball. Place dough in large, lightly greased bowl, cover, and let rise until doubled in size, 1 to 1½ hours. Pre-heat oven to 500 degrees (mine only goes to 450 and 450 works fine, fwiw). Grease a cast iron skillet.For normal pizza: flatten dough with your hands and then press into cold skillet, until the dough reaches to the edge of the skillet all the way around. Top with sauce, starting in the center and working out until about 1/2″ from the edge. Top with mozzarella. For pizza hamantaschen: divide dough into five roughly equal parts and form each part into a ball. Pat or roll each part into a circle about 6″ in diameter. Spread with a generous amount of sauce about 1/2″ from the edge, and top with a mound of mozzarella in the very middle. Add toppings if desired. Squeeze the edges up to form a triangle structure; in order to keep the seams in place you may have to fold them a little. Place in cold skillet; repeat until finished. Set skillet over medium-high heat and cook until outside edge of dough is set, pizza is lightly puffed, and bottom crust is spotty brown when gently lifted with spatula, 2 to 4 minutes. Transfer skillet to oven and bake until edge of pizza is golden brown and cheese is melted, 7 to 10 minutes. Remove from skillet to serve.  -- source link

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