Pizza Dough

Pizza Dough

Printed from Bee Brulee Blog

(adapted from The Art & Soul of Baking by Cindy Mushet)


This dough is made using a stand mixer with the dough hook attachment. You could make it by hand too, you will just have to hand knead the bread. Finished dough can be stored in the refrigerator for 24 hours or frozen for 1 to 2 months. 







Ingredients:

1/4 cup warm water (110 to 115 degrees F)

2 1/4 tsp active dry yeast or 1 3/4 teaspoons instant yeast

1/2 tsp honey

1 cup water

3 Tablespoons olive oil

3 1/4 cups bread flour or unbleached all-purpose flour

1 1/2 teaspoons kosher salt (or regular table salt)

small sprinkling of cornmeal

cooking spray


How To:

1. In the bowl of the stand mixer, add the warm water. Sprinkle the yeast over the water and add the honey. Whisk by hand to blend the ingredients and then let it sit for 5 to 10 minutes. When the yeast is activated, the mixture will look creamy.  

2. Add 1 cup water and 3 tablespoons olive oil and whisk by hand to blend.  Add the flour and salt. Using the mixer, knead the dough on low speed for about 2 minutes or until ingredients come together in a ball around the hook. Cover the mixer bowl with a plastic wrap or a damp lint-free towel and let the dough rest for 20 minutes before it is kneaded more.

3. After resting, continue kneading dough in mixer on medium-low for 3 to 6 minutes. Dough will be firm, elastic and smooth. Add small pinches of flour to this stage of mixing if dough is appearing too sticky.

4. To let the dough rise, lightly spray a bowl (glass preferred so you can see whether it has doubled in size easier) with cooking spray. Scrape the dough from the mixer bowl into the oiled bowl. Mark the side of the bowl with a pieces of tape where your dough started. Cover tightly with plastic wrap and let the dough rise at room temperature until doubled in size, about 45 to 60 minutes. If the room is colder, this may take longer.  Dough is done when you poke it with two fingers and the indent of your fingers stays imprinted. 

5. If using the dough right away, preheat oven to 500 degrees.  Preheat a baking stone or cookie sheet turned upside down in the oven for about 30 minutes.

6. Divide and shape the dough. Turn the dough onto a lightly floured work surface. Press down gently on the dough to push out any air bubbles- don’t knead the dough. Divide the dough in half and  refrigerate or freeze what you are not using right now.

7. Dust the top of the dough lightly flour, press down with your fingers or rolling pin to flatten and shape the dough to the needed thickness.  See note below on getting your pizza in to the oven.You are now ready to top and bake your pizza.

8. Cook at 500 degrees for about 8-10 minutes or until dough is golden brown. Brush the edges of the pizza crust with olive oil when it comes out of the oven. Cut and serve.



Getting your pizza into the oven: You may want a spotter the first time you try this! If it totally intimdates you and you are fearful of uncooked pizza on the bottom of your oven, just prep the pizza on the stone (and don’t preheat the stone.) You’ll just need to cook the pizza a few minutes longer.



To place the pizza on your preheated stone or sheet, you will need to use either a pizza peel or you can use a sheet of parchment paper.  Dust the peel or paper with cornmeal and set the shaped dough in the center. Top the pizza on the peel or paper.


Shake the peel or paper forward and back to make sure the pizza is loose enough to slide on the the preheated stone. If it’s stuck, use a spatula to gently lift it and add more cornmeal underneath. Once the pizza moves freely, gently shake the peel or paper until the pizza is very close to the front edge. Open the oven door and set the the front edge of the pizza peel at the back of the stone. With a quick jerk, remove the peel  and allow the pizza to settle on the stone. To remove the pizza when it is done cooking, use the pizza peel (or a large metal spatula) to gently lift it out and transfer to a cutting board or large baking sheet.








Recipe printed from Bee Brulee Blog.