Pizza DoughFrom sas 5 years ago
- Pizza Paddle and Stone....heat oven with stone in it at 500 degrees for one hour. Stone must be on the lowest level. shopping list
- IN A LARGE BOWL ADD: shopping list
- 2 Tsp. yeast shopping list
- 2 Tsp. sugar shopping list
- 1/4 Cup of 100 degree water shopping list
- STIR THE ABOVE AND LET REST FOR 5 MINUTES. shopping list
- 4 Cups of flour ( I use bread flour) shopping list
- 1 Tsp. salt shopping list
- 1/4 Cup olive oil shopping list
- 1 Cup warm water shopping list
- BLEND THE DRY INGREDIENTS ADD TO THE yeast BOWL. ADD THE REST OF THE INGREDIENTS. shopping list
- corn Meal shopping list
How to make it
- With a fork combine all of the ingredients by stirring. The dough should pull away from the sides of the bowl, if not add a little more water. Mix until the dough starts to form a ball.
- Remove the dough and on a floured surface start to knead the dough and add more flour as needed to make the dough easy to work with.
- I knead the dough for about 5 minutes. I just keep turning and pressing and adding more flour until I can feel that the dough has a nice springy texture.
- At this point I cut the dough in half and put each ball into a zip lock bag with plenty of olive oil to coat the dough. Leave a slight opening in the top so the dough can grow. Place in the refrigerator and leave for about 12 hours or over night.
- Take a ball of dough out and I cut that in half so I can make two smaller pizzas. Heavily flour a clean surface and place the ball in the middle. NOW....here is what I used to do wrong. When I was attempting to "spread" the dough I was afraid to use a lot of flour. Use as much flour as it takes to make the dough spread.
- I have never done this before but I used a rolling pin. Works fabulously. But if it isn't spreading as nicely as you would like, flip the dough over, let rest for a few minutes and start rolling again.
- You can roll the dough out on the paddle that you will transfer the pizza to the stone on.
- Place the dough on the paddle coated with corn meal and give it one more rolling. Coat the entire dough with olive oil (I use a paint brush) before adding the sauce and the toppings.
- Slide the pizza onto the stone very carefully.
- Bake for about 5 or 6 minutes for thin crust. If you are using the entire ball half you will want to rotate the pizza and bake longer because of the thickness.
- The dough also freezes nicely whether you leave it in a ball or roll it out on pans and place in the freezer.
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The Cooksas Farmington, CT
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