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Pizza Dough Recipe

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This recipe for Pizza Dough, by , is from Havenwood Farms Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Inspired by Sunset Magazine recipe

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 tsp active dry yeast (there is 2-1/4 tsp in a packet of yeast)
6 cups unbleached all-purpose flour, plus additional for kneading
2 cups cold water
2 tbs salt
2 tbs honey
1-1/2 tsp olive oil

Directions:
Directions:
Using Stand Mixer:
1. Mix yeast, 1 tbs flour, honey, 1 tbs olive oil and 1/4 cup warm water in the bowl of a stand mixer fitted with a dough hook. Let sit 10 minutes for yeast to dissolve and reactivate.

2. In a separate bowl, combine flour and salt. (Never mix salt with the yeast at the beginning because it kills the yeast.) On low speed, gradually spoon flour mixture into yeast pollution and mix until dough is elastic, fails smooth and you can pull it cleanly off the edou hot, 15 minutes (you may need to add up to 1 cup more flour if it is too sticky).

3. Transfer dough ball to a clean bowl and cover with a wet but not dripping kitchen towel, shaping it around dough. Let it rise 1 hour.

Mixing by hand,:
1. Combine the ingredients in a large bowl.and let stand until surface appears creamy, about 5 minutes.

2. Stir flour mixture into yeast until well combined. Knead in the bowl until a ball of dough forms, sprinkling in more flour as needed to keep dough from sit-in to your hands. Turn out onto a floured work surface and knead vigorously until dough is elastic and daily smooth, about 15 minutes. Tuck edges of dough under to form a tight ball.

3. Transfer dough ball to a clean bowl and cover with a wet but not dripping kitchen towel, shaping it around dough. Let it rise 1 hour.

Portioning out Dough:

4. Scrape dough out onto a work surface and cut into 6 equal pieces. Working with 1 piece at a time and keeping the others covered with a wet towel, tuck ends of pie into center to form a ball Set ball, ends side down, onsurface. Rotate gently but firmly against surface to make it tighter land smoother. Set ball on a well floured rimmed baking pan. Drape with wet dowel. The dough must stay humid, if a crust forms, it will be extremely difficult to stretch Roll the rest of the dough the same way, spacing balls a few inches apart on baking pan.

5. Let balls rise at room temperature, making sure the towel stays damp, until the have almost doubled in size - at least 3 hours or up to 8 hours depending on room temperature. If dough oveproofs, it will be bubbly very soft and hard to stretch - roll bak into a ball with a little extra flour and let rise again.

Making Pizzas:
6. Place pizza stone on rack in oven and preheat to 550F or as high as your oven will go. Once oven reaches 550, let stone heat another 15 minutes.

7. Working with 1 dough ball at a time, dip both sides into flour. set op a floured work surface With pads of fingers, pat dough out from center top make a circle 8 in wide, leaving a 1-in think rim around te edge. This is the most important step in the pizza; to push air to the edges to make the frame.
lace a hand inside the circle with your thumb in the center. Why the other hand, grasp opposite side f circle within the rim and stretch circle gently outward Then flip it over the other hand. Leaving dough over hand, rotate it a bit and unfold onto work surface. If dough tears, pinch it firmly together. Repeat several times until you have a smooth, round crust.

8. Working quickly, layer toppings to dough. Lightly flour a metal pizza peep and set next to pizza Quickly drag pizza onto peel, trying not to crush the rim. (If you wait more than a minute or two, especially if it has tomato, you cannot move the pizza.) With your fingertips, restore the pizza's original shape.

9. Jiggle pizza to make sure it is sliding freely. If it isn't, slide it back onto floured work surface, sprinkle peel with a bit more flour and drag pizza back onto the peel. Don't make the pizza right on the peel because you will need too much flour to keep it from sticking and the flour goes into the oven burns and gets bitter.

10. Jiggle pizza onto pizza stone as you pull peel out from underneath. Bake until crust is puffed and charred in spot. Transfer to a wooden board, finish with remaining toppings and Serve immediately.

Personal Notes:
Personal Notes:
Note: The dough can be allowed to rise, covered and refrigerated in a covered bowl for up to one day, or frozen up to one month. Bring to room temperature before shaping. DO NOT PUNCH DOWN!

 

 

 

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