Learn how to make my famous Pizza Dough!
Yield: Recipe will make three 12-inch pizzas.
- ½ cup (4 fl. oz.) water (90-100°F)*
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1½ lbs. (~5 cups) bread flour*
- 2 teaspoons Kosher salt*
- 1 tablespoon olive oil
- 1¼ cups (10 fl. oz.) water*
- 120 ml water (32-38°C)
- 10 ml active dry yeast
- 5 ml sugar
- 680 grams bread flour
- 10 ml Kosher salt
- 15 ml olive oil
- 300 ml water
- The water temperature for softening the yeast (½ cup) should not be above 110°F The remaining water (1¼ cups) temperature is dependent on room temperature. The goal is to have a final dough temperature of around 80°F. On a hot day, cooler water should be used.
- The quantity of water needed in Step 2 below, may fluctuate due to ambient humidity.
- Weigh flour for best results, but if you can't, measure the flour as follows: Gently stir, spoon into a cup and level with the back of a butter knife, chopstick etc.
- You may substitute uniodized table salt for Kosher salt.
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- Sprinkle yeast on top of water, sprinkle sugar on yeast and stir gently. Let sit until foamy, 15-20 minutes.
- Measure flour, salt and oil into a large bowl. Add the yeast mixture and remaining water. Stir to incorporate. If the dough seems too dry, add a little bit more water. If too wet, add a little more flour. Keep in mind that the dough will absorb more water as it is kneaded.
- Scoop the dough mixture onto table or countertop for kneading.
- Knead dough until smooth and elastic, about 5-8 minutes. Time will depend on the speed and force applied during the kneading process.
- Round the dough and place back in bowl. Cover and let rise until doubled in volume. Take dough out of bowl and divide into pieces.
- Round each piece of dough, flour generously, and cover. Let rest/rise until risen approximately 1½ times in size or until a floured finger leaves an indentation when pressed gently into the dough. If you're in a hurry, you can let the dough rest for a shorter period of time, but it may be more difficult to stretch out.
- Pizza Dough is ready to use.
© 2016 Susan Sady