Use the following Pizza
Dough Recipe if you will be making and eating your pizza on the same
day...
* Please note this
important update!
For making pizza you need the
best flour.
find the best pizza making flour at this link.
Directions
1. Put yeast and sugar in a cup. Add 1/2 cup of water. The water
should be between 100 and 110 degrees F. ( 37° C- 43° C ). Mix well. Wait about 5 minutes for the yeast and
sugar to activate.
2. In a large mixing bowl, add the flour, salt, 1 cup of
warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by
the flour.
3. Allow the water to hydrate
the dough mixture for 1 minute or more. (This is very important!)*
4. Then add the
olive oil.
5. Place a handful of flour on a mixing surface. Dust your hands and spread out the flour. Empty the
contents of the bowl on to the flour.
6. Knead the dough for 8-10 minutes or until the texture is smooth
and uniform. If the dough seems a little sticky, add a little more flour. One method to
knead, is to lean on the dough with the palm of your hand. Press the dough to the mixing
surface. Fold the dough and repeat.
7. Place the dough in a bowl and drizzle with olive oil. Place bowl
in draft free area and cover with a cloth.
8. Let the dough rise for about an hour. Punch down the dough and wait
about 45 minutes. Your dough is now ready.
9. Cut the dough in half.
10. Use your hands or
dust a rolling
pin
with flour and gently shape dough on a floured mixing surface. until the dough is the desired shape. Keep using flour, as needed so
the dough won't stick.
Just use your fingers to shape the dough
or you can use a rolling pin.
11. Dust a cookie sheet with corn meal. (Oil will work ok, but the
dough will be greasy.)
12. Use a spatula and slide the dough onto the cookie sheet. If you
have a peel, assemble the pizza
right on the peel dusted with corn meal. Then use the peel
to place the pizza on the pre-heated
Pizza Stone
. (You can also assemble the pizza first and
then slide a peel underneath the pizza.) If the pizza is
"sticky" and won't slide easily, use some dental floss to slide
under the dough!
Make sure you use enough flour under the dough next time!
Cold Ferment Alternative Dough Recipe (Better)
Below recipe I now use to make pizza. The dough needs to be
done the day before. Let it proof in the fridge overnight)
-
4 cups flour
(Antimo Caputo Chef's Flour Tipo 00 (Ten Bags Each 2.2 Lbs)
if available..
-
1 1/2 cups
water
-
1 teaspoon
salt
-
1 teaspoon of yeast
A better alternative
to this recipe is to make your pizza dough the
day (or 2) before and use a cold ferment.
Using the cold ferment method, you make your dough the day before and allow
it to proof in the fridge overnight.
All ingredients are combined and mixed as above. It is not necessary to use
warm water.
You can also omit sugar if using this method. Place dough in a
plastic bag and drizzle with olive oil.
Take the dough out of the fridge and allow to warm to room temperature.
About 1 to 1 and 1/2 hours
should be OK.
Let the dough warm up to room temperature. Then it is ready
to use.
|
Here are the Pizza Therapy 9 Tips for making great pizza! |
