Pizza Dough Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. 00 pizza flour or bread flour
2 tsp. salt
1 tsp. sugar
1 tsp. rapid rise yeast
1 T. olive oil
¾ c. water
This recipe makes one 16" pie but is easily doubled to make two.
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Directions: |
Directions:Put dry ingredients in bowl of Ninja food processor with dough blade or stand mixer fitted with dough hook; give a pulse to combine. Add remaining ingredients and mix until dough gathers into a ball. It should be slightly sticky to the touch. If it is too dry just add water, a tablespoon at a time, until it will ball up. Dump it out on a lightly floured surface and knead a few minutes, adding more flour a little at a time until it no longer sticks to your hands. Form into a ball and place in an oiled bowl, turning to coat with oil; cover with oiled plastic wrap and allow to proof at room temperature for an hour or two, then refrigerate for 24 to 48 hours. When you're ready to make the pizza remove the dough from the refrigerator and allow to rise until about doubled, two to three hours. Punch it down and roll or press it out to a 14 to 16 inch circle.
Place your pizza stone in the oven and preheat to 475º F. Place a piece of parchment on a flat cookie sheet and put the dough circle on the parchment. Now you can add your sauce and toppings of your choice. Simply slide the pizza, parchment and all, onto the hot stone; wait about 5 minutes and then pull the parchment out from under the pizza, allowing the stone to brown and crisp the crust bottom. Bake about 20 minutes until the edges are brown and the pizza is bubbling. Bon appetit and mangia tutti mangia! |
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Personal
Notes: |
Personal
Notes: The dough is best if left refrigerated for 24 hours as it develops more flavor, but if you’re in a hurry or really hungry, go ahead and use it same day. Let it rise, covered, until doubled in volume, punch it down, let it rest for a few minutes, then roll it out or stretch by hand.
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