Directions: |
Directions:Stir yeast into warm water until dissolved, and let rest 10 minutes. Add salt and 1 cup flour and mix well on low speed with a dough hook. Add a 2nd cup of flour and mix well, scraping the sides of the bowl with a spatula. Add another ⅔ cup of flour and mix well. Hold remaining flour. Cover with plastic wrap and allow to rest in a cool, dry place for 20 minutes. Dough should be very wet and look all wrong, compared to other dough. This resting period is "vital" for good dough!
After dough has rested, mix on low for 8 minutes. 5 minutes into it, start adding flour by the spoonful. The dough will still look weird. It will be somewhere between a dough and a batter. Slightly increase speed and add most of the remaining flour, but you still want very wet dough, so don't overdo it. It should look really stringy and stretchy. Let rest another 20 minutes.
Pour onto a floured surface. With floured hands, coat dough by turning and folding it. This step is NOT kneading, so be gentle. The appearance will change once flour starts sticking to the surface. The dough should feel soft. Divide into with a sharp knife. Make sure to coat the cut sides with flour as well. Shape into dough balls.
Move dough into very lightly oiled (EVOO) containers, turning dough to very lightly coat them with oil. Seal lids on containers and let them sit in a fridge for at least 1 hour, preferably 1-3 days. |
This recipe for Patty's Pizza Dough is from