Post by pickle20 on Jan 19, 2021 16:59:52 GMT -5
This is the recipe I use for my pizza dough. It's easy, uses like 4 ingredients, doesn't take long and makes really good pizza dough -- much better than anything bought premade at a store. You'll need a stand-mixer for this, although you can use your hands.
You can also use all bread flour or a mixture of both and make a loaf of bread with it too.
Ingredients
2.5 cups of AP flour. I use 2 cups of 00 flour when I have it, if not, AP flour works fine. The last half cup I use bread flour to give the dough a little snap when you cook it. But you can play around with this as much as you want.
2 teaspoons of dry yeast
2 teaspoons of EVOO.
1 teaspoon of Kosher salt
1 cup of warm water
Directions
In a large bowl add 2 teaspoons of dry yeast to 1 cup of warm water. Stir it and let it sit for 10 minutes. It should start to foam up in that time.
Add in the flour slowly, allowing the mixer to combine the flour into the water/yeast mix.
Add the olive oil and salt.
You'll want the dough ball to start to combine on the dough hook and not stick to the sides of the bowl. You'll want a small part of the bottom of the ball to stick to the bowl as it turns. Add very small amounts of flour or water to arrive at this texture.
Scrape dough ball out onto a lightly dusted work surface and knead for about 3-5 minutes until the ball has firmed up and has become tight. Dust ball with flour to avoid it sticking to your hands and work surface as you knead.
Grease a bowl and drop in dough ball, cover with plastic wrap and let rise for an hour. It should double or even triple in size during that time.
After an hour, dump dough onto dusted surface and roll out into a thick long shape, like a baguette. Cut into 3 sections. These make 12-14 inch pizzas. Cut in half for two bigger pies. (I've baked this bread shaped loaf before for bread and it's good but very heavy...it works well for mussels or dipping)
Stretch the tops of the smaller balls down to the bottom and push up into the ball with thumbs so the top of the dough ball becomes a smooth texture but still has a ball form. Set on a greased cooking sheet and cover with wrap as you work and wait for oven to heat up. You'll want them to continue to rise for about another half hour.
When you're ready to make pizza, take a ball and set it on a dusted surface. With fingers, push the center of the ball toward the edge so that the air is pushed toward where the crust will be. Don't roll it with a dough roller. Continue to do this and turn the dough to flatten it out. When you have an upside-down frisbee shape you can stretch out the dough by pulling it into a circular shape or simply hold one end and turn it letting gravity stretch it for you. It should be a 12-14 inch pizza when done.
Transfer to a peel dusted with flour and semolina flour, or place on a greased pan or cooking sheet. Top with toppings, and throw it in the oven at the hottest temperature you have. You'll want it to cook as fast as possible so the dough rises...probably about 7-8 minutes.
Enjoy!
You can also use all bread flour or a mixture of both and make a loaf of bread with it too.
Ingredients
2.5 cups of AP flour. I use 2 cups of 00 flour when I have it, if not, AP flour works fine. The last half cup I use bread flour to give the dough a little snap when you cook it. But you can play around with this as much as you want.
2 teaspoons of dry yeast
2 teaspoons of EVOO.
1 teaspoon of Kosher salt
1 cup of warm water
Directions
In a large bowl add 2 teaspoons of dry yeast to 1 cup of warm water. Stir it and let it sit for 10 minutes. It should start to foam up in that time.
Add in the flour slowly, allowing the mixer to combine the flour into the water/yeast mix.
Add the olive oil and salt.
You'll want the dough ball to start to combine on the dough hook and not stick to the sides of the bowl. You'll want a small part of the bottom of the ball to stick to the bowl as it turns. Add very small amounts of flour or water to arrive at this texture.
Scrape dough ball out onto a lightly dusted work surface and knead for about 3-5 minutes until the ball has firmed up and has become tight. Dust ball with flour to avoid it sticking to your hands and work surface as you knead.
Grease a bowl and drop in dough ball, cover with plastic wrap and let rise for an hour. It should double or even triple in size during that time.
After an hour, dump dough onto dusted surface and roll out into a thick long shape, like a baguette. Cut into 3 sections. These make 12-14 inch pizzas. Cut in half for two bigger pies. (I've baked this bread shaped loaf before for bread and it's good but very heavy...it works well for mussels or dipping)
Stretch the tops of the smaller balls down to the bottom and push up into the ball with thumbs so the top of the dough ball becomes a smooth texture but still has a ball form. Set on a greased cooking sheet and cover with wrap as you work and wait for oven to heat up. You'll want them to continue to rise for about another half hour.
When you're ready to make pizza, take a ball and set it on a dusted surface. With fingers, push the center of the ball toward the edge so that the air is pushed toward where the crust will be. Don't roll it with a dough roller. Continue to do this and turn the dough to flatten it out. When you have an upside-down frisbee shape you can stretch out the dough by pulling it into a circular shape or simply hold one end and turn it letting gravity stretch it for you. It should be a 12-14 inch pizza when done.
Transfer to a peel dusted with flour and semolina flour, or place on a greased pan or cooking sheet. Top with toppings, and throw it in the oven at the hottest temperature you have. You'll want it to cook as fast as possible so the dough rises...probably about 7-8 minutes.
Enjoy!