Rhode Island Pizza Dough


Rhode Island Style Pizza Dough

makes 1 -18"x13" thick crust, or 2 -18'x13" thin crusts

3 1/3 cups unbleached bread flour

1 1/2 cups lukewarm water, divided

4 1/2 tsp active dry yeast, or 2 packets of active dry yeast

1 1/2 tsp sugar

1 tsp tsp salt

2 tsp olive oil

additional flour for rolling

additional olive oil for pan

In the mixing bowl for your stand mixer add 1/2 cup of lukewarm water (100-110 degrees).  Sprinkle in the yeast, sugar, and salt; stir to dissolve and let bloom for 10 minutes.  The yeast should now be bubbly, frothy, and fragrant.  

Add in the flour and the remaining 1 cup of lukewarm water.  On the lowest speed, mix with a dough hook attachment for about a minute then scrape down the sides and bottom to ensure all the flour is incorporated.  Continue to knead the dough for about 7-8 minutes.  This is a sticky dough, but it should hold together, pull away from the sides of the bowl, and have a firm, smooth appearance.  If the dough is too sticky, add additional flour 1 Tbs at a time, until the dough starts pulling away from the sides as instructed.  If mixing by hand, it usually takes about 15 minutes of kneading to achieve these same results.  

Pour the olive oil down the sides of the mixing bowl, turn the dough to coat it in the oil.  Cover tightly with plastic wrap then drape a dishtowel over the bowl.  Let rise in a warm area for 2 hours.

Uncover and punch down dough, let rest 5 minutes.  Meanwhile, preheat oven to 450 degrees, grease a baking sheet(s) with olive oil, flour work surface. 

Turn dough onto floured surface, divide in half if making 2 thin crust pizzas.  Lightly flour the surface of the dough and press into desired shape, adding additional flour to the underside as needed to prevent sticking.  If making thin crusts, a floured rolling pin may be needed to roll and shape the dough.  

Place dough in prepared pizza pan, pressing to the edges, and work out any uneven spots.  Prick all over with a fork.  Add desired sauce and toppings, bake for 20-25 minutes rotating the pan halfway through.