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Tuesday, March 18, 2008

Oh, Whoah...Pizza Dough


For some reason, I have lived with the misconception that pizza dough is a difficult, hit-and-miss fiasco. I have been pleasantly surprised to find this recipe, as it has never failed me.

**Makes two 9-10" round pizzas or one half-sheet pan pizza.**

3 1/2 cups flour
1 tsp salt
2 tsp active dry yeast
1 1/4 cups lukewarm water
1/4-1/2 cup extra-virgin olive oil
Desired toppings (sauce, cheese, etc.)

1. Combine the flour and salt in a large mixing bowl. Make a well in the center and add the yeast, water, and 2 tablespoons of the oil. Leave for 15 minutes to dissolve the yeast.

2. With your hands or a large spoon, stir until the dough just holds together. Transfer to a flat surface and knead until smooth and elastic. Avoid adding too much flour while kneading (I often find that no additional flour is necessary, as at this point it typically seems a bit dry. This is normal).

3. Drizzle olive oil into a large, clean bowl and add the dough ball, being sure to roll it around to coat it on all sides. Cover with plastic wrap and leave it to rise in a warm, draft-free place until more than doubled in volume, about 45 minutes.

4. If doing two round pizzas, divide the dough in half and roll slightly larger than your pan in order to have enough to create a crust. If doing pan-style pizza, roll to the dimensions of the pan.

5. Brush dough with oil before spreading sauce and adding other toppings. Bake in a 400 degree oven for 10-12 minutes.

2 comments:

Anonymous said...

I recently bought a dual 12" pizza baker that is supposed to bake fresh pizza in 90 seconds, yes 90 seconds. I have been practicing and don't find it true to 90 seconds but more like 6 minutes, yet soooo good. I have a pizza cook book and tried a successful dough this past Sunday afternoon and will also be anxious to try this one - soon. Your contains alot more oil than mine. Thanks Taylor.

Austin, Taylor and Baby said...

Thanks, Anonymous! Do keep in mind that only 2 Tbsp of the oil is directly mixed into the dough. The rest is an estimate for what may be needed to coat the bowl during rising and then to drizzle over the dough before adding the sauce and toppings. You can cut back on this if desired; I don't even measure after the 2 Tbsp.