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Recipe: Basic Pizza Dough
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 1 1/2 |
c |
warm water, about 110 degrees F to 115 degrees F |
| 1/4 |
oz |
one package active dry yeast |
| 1 |
tsp |
sugar |
| 3 1/2 |
c |
all purpose flour |
| 1/2 |
c |
semolina flour or fine ground yellow corn meal |
| 1/3 |
c |
olive oil, plus extra for brushing bowl |
| 1 |
tsp |
salt |
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Instructions
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1) Combine the water, yeast, and sugar in a large mixing bowl, then stir to combine and dissolve the yeast.
2) Set aside until foamy on top, about 5 minutes.
3) Add 1 1/2 cups (165 g) flour, the semolina or corn meal, 1/3 cup of the olive oil, and salt.
4) Mix by hand using a wooden spoon until smooth.
5) Continue working flour, 1/4 cup at a time, into the dough until all the flour is incorporated but the dough is still slightly sticky.
6) Turn the dough out onto a lightly floured work surface and knead until smooth but still tacky, 3 to 5 minutes.
7) Coat a large mixing bowl with oil, place the dough into the bowl, and turn to coat all sides.
8) Cover with plastic wrap or clean kitchen towel and place in a warm, draft free area to double in size, about 1 to 1/2 hours.
9) Punch down the dough and divide into two equal portions.
10) Roll each portion into a ball and store in airtight bags or use according to recipe.
11) NOTE: Dough can be wrapped in air tight plastic wrap or freezer bags to be frozen and stored up to 4 months. Before using dough, thaw in refrigerator for several hours or at room temperature until it begins to rise again and doubles in size. Punch down and use in recipe as directed.
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Source
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Pizza by Dwayne Ridgaway
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