Ingredients: |
Ingredients: 1 (1/4 oz) envelope active dry yeast (2 1/4 tsp)
1 tsp granulated sugar
1/4 cup warm water (105 to 110º F)
1 1/2 tsp kosher salt
3 cups all-purpose flour (15 oz), plus extra as needed
1 cup room temperature water (65 to 70º F)
3 T extra-virgin olive oil, plus extra for oiling the dough
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Directions: |
Directions:1. To make the dough: stir together the yeast and warm water until yeast in dissolved. Add sugar and mix. Let sit until the yeast mixture becomes creamy, about 5 to 10 minutes.
2. Combine the salt with the flour in the work bowl of a food processor. Pulse to evenly mix the dry ingredients.
3. Combine the yeast mixture, room temperature water and olive oil in a measuring cup with a pouring spout. With the food processor running, slowly add the liquid through the feed tube; continue to process until the dough forms a satiny ball that clears the sides of the work bowl, about 1 1/2 to 2 minutes. (Note: If after 1 minute the dough is sticky and clings to the blade, add 1 to 2 table spoons of flour and continue processing. If the dough appears dry and crumbly, add 1 to 2 tablespoons of water and process until the dough forms a ball.)
4. Turn the dough out onto a lightly floured work surface; kneed by hand with a few strokes to form a smooth, round ball. Place the ball of dough in a lightly oiled bowl; cover with plastic wrap or a slightly damp towel and let rise until doubled in bulk, about 1 hour. (Note: This recipe may also be made in an electric stand mixer fitted with the dough hook attachment.)
5. Punch the dough down and transfer to a lightly floured board or silicone mat, then knead briefly by hand. Divide the dough into 2 equal portions for 14 to 16-inch pizzas or 4 equal portions for 8-inch pizzas; shape each portion into tight ball. Brush each very lightly with oil, then cover tightly with plastic wrap and place in the refrigerator for at least 2 hours, or up to overnight. (Important Note: Bring the dough to room temperature before shaping, topping and baking the crust.) |
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