Basic Pizza Dough
Thursday, 04 September 2008 15:55

Basic Pizza Dough, adapted from The Gourmet Cookbook


1 pkg dry active yeast
1 tsp sugar
1 3/4 cups flour, divided plus more for dredging and dusting
3/4 cups warm water (110-120F), divided
1 1/2 tsp salt
1 1/2 tsp olive oil

 

Stir together yeast, sugar, 1 TBSP flour and 1/4 cup warm water. Let stand 5 minutes. Pour out and start over if your yeast doesn’t get frothy.

Add 1 1/2 cup flour and salt in a stand mixer. Add yeast mixture, oil, and remaining 1/2 cup warm water and mix until smooth. Add remaining flour and knead on medium-high for 8 minutes (the dough will be sticky and might not completely come off the bottom of the bowl).

Form into a ball, place on flour-dusted surface and cover. Let rise until doubled, about 1 1/4 hours.

Preheat oven to 450. Remove all racks and place pizza stone in the oven to heat (if you’re using one - we have one but don’t always use it).

Do not punch down dough. Carefully dredge ball in a bowl of flour to coat and transfer to a dry work surface. Hold one edge of the dough in the air with both hands and let the bottom edge touch the work surface. Carefully move hands around the edge of the dough (like turning a steering wheel) to stretch the dough to 10-12 inches. Lay dough on a lightly floured surface and gently stretch into a 14-inch round.

Lightly brush dough with oil and bake for 7 minutes. (*Don't forget to bake first without toppings - otherwise your dough will never firm.*) Remove pizza from the oven, top, and bake for 10-12 minutes, or until cheese is bubbly and beginning to brown.