Pizza Dough

1-1/2 cups warm water (110F)            Please use Ctrl+P to print
1 tsp active yeast
4 c flour
1 tsp Kosher salt
1 T olive oil

Put all ingredients into the bowl of a stand mixer fitted with a paddle attachment and mix well. Add enough additional flour to make a dough that is soft, but not sticky, and pulls away from the bowl*. Switch to dough hook and knead on low for 8 minutes, or until dough is smooth and elastic. Place dough into a plastic zip bag that has been sprayed with cooking spray and leave on counter for at least an hour. Preheat oven to 500F.

Remove half of the dough from the bag and press onto an oiled pizza pan or cookie sheet. Put pan into the oven and bake for 7 minutes, or until lightly browned. Remove from oven and place ingredients onto partially cooked dough. Return pizza to oven and cook for 8-10 minutes, or until cheese is bubbly.

This recipe makes enough dough for 2 pizzas. If not using all at once, the remaining dough may be kept in the refrigerator (in a plastic bag that has been sprayed with cooking oil) for 3 days.

*Note: Depending on many factors, you may need to use up to a cup (or more) of additional flour to get a dough that is soft, but not sticky, and pulls away from the bowl. 

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