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Pizza Dough

Pizza Dough

  • Author: Flavia Scalzitti

Description

Adapted from The Italian Baker by Carol Field


Ingredients

  • 1 ⅓  cups warm water (100º-110ºF)
  • 1¾ teaspoon active dry yeast
  • 1 teaspoon honey
  • ¼ cup extra-virgin olive oil, plus more for oiling the bowl
  • 3¾ cups all-purpose flour, plus more for flouring the board
  • 1½ teaspoons salt

Instructions

Stand Mixer Method

  1. Lightly grease a large bowl with some olive oil. Set aside.
  2. Place the water in the bowl of a stand mixer fitted with the dough hook.
  3. Add the yeast and honey to the water and stir to dissolve. Let stand until the mixture is foamy, about 5-7 minutes.
  4. Add in the olive oil and stir to combine.
  5. Add in 1 cup of the flour and mix at medium speed, scraping down the sides of the bowl as necessary.
  6. Add in the remaining flour and the salt and knead the dough at medium speed until the dough is soft and smooth in texture, about 5 minutes. Sprinkle the bowl lightly with flour if necessary to prevent the dough from sticking.
  7. Transfer the dough to a lightly floured board and knead it by hand about 12 times.
  8. Form the kneaded dough into a ball and place it in the oiled bowl.
  9. Cover the bowl with a clean dish towel and set it aside to rise until doubled in size.
  10. When you are ready to use the dough, turn it out onto a well-floured board shape it into a ball. If desired, divide the dough according to how many pizzas you want to make, or leave it whole. Sprinkle the dough lightly with flour, cover it with the dish towel, and allow it to rise on the board for an additional 30 minutes. After this second rise, the dough should be puffy and slightly risen.
  11. Shape the dough according to the pizza recipe you are making.

By Hand Method

  1. Lightly grease a large bowl with some olive oil. Set aside.
  2. Pour the water into a large mixing bowl.
  3. Add the yeast and honey to the water and stir to dissolve. Let stand until the mixture is foamy, about 5-7 minutes.
  4. Add in the olive oil and stir to combine.
  5. Add in 1 cup of the flour and using a wooden spoon or dough whisk, mix the flour into the water mixture, beating out any lumps.
  6. Add in the remaining flour and the salt and using your hands, knead the dough until it is soft and smooth in texture. Sprinkle the dough lightly with flour if necessary to prevent the dough from sticking to the bowl.
  7. Transfer the dough to a lightly floured board and continue kneading it by hand about 12 times or until it is smooth.
  8. Form the kneaded dough into a ball and place it in the oiled bowl.
  9. Cover the bowl with a clean dish towel and set it aside to rise until doubled in size.
  10. When you are ready to use the dough, turn it out onto a well-floured board shape it into a ball. If desired, divide the dough according to how many pizzas you want to make, or leave it whole. Sprinkle the dough lightly with flour, cover it with the dish towel, and allow it to rise on the board for an additional 30 minutes. After this second rise, the dough should be puffy and slightly risen.
  11. Shape the dough according to the pizza recipe you are making.

 


Notes

  • Special equipment: Stand mixer (optional), dough whisk (optional), instant-read thermometer (recommended)