It's All About You - Pizza Dough

Tate Two

By
@TateTwo

Nothing like making your own pizza dough. Now this recipe can be modified in many different ways - you can use a different quality flour (all purpose, 00 (double zero) cake/pastry flour, wheat flour, bread machine flour, etc.) but you'll need to experiment with it until you get it gives you the taste, texture and flavor you want.

If your dough comes out too hard after baking, use less flour next time.

The olive oil adds flavor.

If you don't use yeast in this recipe, the dough will come out like a cracker but that should be really good for thin crust pizza.

Let the dough sit in the fridge overnight.

THIS DOUGH RECIPE CAN BE FROZEN! It won't rise as much after it thaws out but it's still a good tasting dough. Again, experiment with different flour types (or mix-n-match) to get the taste YOU like).

TO FREEZE - wrap oil-covered dough up in saran wrap and place in a plastic bag. I'm not sure how long it will keep because mine is gone before the month is out :)

The salt is important if you don't want a dry-tasting pizza.


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Rating:

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Serves:

3-4 (depending on size & hunger)

Ingredients

2 tsp
yeast
2 tsp
sugar
1/2 c
water - 100 -105 degrees (use a thermometer to gauge)
4 c
bread flour, sifted (if it's too chewy, add some semolina next time)
1 tsp
salt
1/4 c
olive oil - extra virgin for added flavor
1 c
warm water
herbs, cheese or any type of flavoring for the dough is optional
2 Tbsp
olive oil

Directions Step-By-Step

1
PREHEAT OVEN TO 425 DEGREES
2
****** FERMENTING THE YEAST
3
Put the yeast and sugar in a small bowl. Pour the heated water into the yeast mixture. Mix and set aside while it ferments. (use a thermometer - if the water is too cold, the yeast won't activate. If too hot, you'll kill the poor little things).
4
****** MAKING THE DOUGH
5
In a mixing bowl, add the flour, salt, olive oil and yeast mixture.

Mix well.

Add 1 cup of Warm Water a little at a time to get a good soak on the flour and mix with a fork until all the flour is absorbed. (see the optional section below)
6
****** OPTIONAL *****
7
Add herbs, cheese or a different flavor of oil to the dough on the above stage before during the mix. Remember, the taste of the dough is All About You.
8
****** ROLLING OUT THE DOUGH
9
Sprinkle some flour on a nice, flat work surface (I use the kitchen table). Knead the dough and work it until you can feel that it's ready - anywhere from 5 minutes to 10. It should be elastic and should not break off.
10
****** (PROOFING THE DOUGH OVERNIGHT)
11
Once the dough is kneaded to the consistency you want, round it up into a ball and put a little olive oil all over it and stick it in a plastic bag. (the olive oil will prevent the dough from drying out so use about 2 Tablespoons to coat.)
12
Don't close the plastic bag all the way because the yeast will give off gases and explode the bag. So keep a small opening at the top of the bag. (another reason to use the olive oil to coat the dough so it won't dry out)
13
Place in the refrigerator overnight and roll out the next day on a very lightly floured surface to the thickness you want your pizza to be. (experiment with this because the dough should not stick to the surface)
14
Add toppings and bake on a pizza stone until the desired effect is reached, USUALLY @ 400 degrees for 15 minutes but that depends on how big or little you make your pizza.
15
****** (PROOFING THE PIZZA THE SAME DAY)
16
Place the oil-covered ball in a bowl and put a towel over the bowl. Sit in a warm spot for several hours until the dough rises. Punch down and roll out when ready to make the pizza.

About this Recipe

Course/Dish: Flatbreads
Regional Style: Italian