My dough recipe
What is your pizza dough recipe?
Oh my, I have been making my own pizza dough forever and I have settled on this one because it's so easy. And I found out that I make this dough more and more and it has many uses. This recipe makes two 14" pizzas, but I use it for a focaccia too. I also will make calzones for a change of pace, it will even work for a rustic herb Italian bread for dinner. And I do most of it in my food processor.
I proof 2 1/4 tsp of dry active yeast in 1 1/3 cups of warm water with 1 tsp of sugar for about 8-10 minutes.
I briefly pulse 3 1/3 cups of unbleached AP flour with 1 1/4 tsp of kosher salt. Always use the metal blades for this whole recipe.
To make it easy on myself since I'm usually doing this after I get home from work and a glass of red wine in one hand, I pour in 3 tsp of good olive oil and stir it in the already proofed yeast.
With the food processor running on low I slowly, not too slow, pour in the wet mixture into the processor. I let it go until it becomes a sticky dough, about 45-50 seconds. Just pour it out on a floured surface. It will be sticky, just need some flour into it to make it easier to work and make it into a tight ball. Put it in an oiled bowl and flip it a couple of times to oil the surface of the dough ball.
Cover it and let it sit in a warm place for about an hour. It’s done what’s next it’s up to you.
Pizza, I punch it down knead it 30 seconds to a minute and cut it in two, one half for a pizza. I tightly wrap the other half and put it in the fridge, it will hold for a couple of days. The pizza half I loosely cover and rest it for about 15-30 minutes, no more. Then with your fingers press it out into your pizza shape, no need to roll and if you are good enough do the pizza dough toss, get some video of it. I don’t prebake it, I use a preheated pizza stone. 10-14 minutes at 400.
This oily dough is awesome. Disclaimer: I wrote this from memory, if I forgot something let me know.
