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Eight Hour Pizza Dough Recipe

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This recipe for Eight Hour Pizza Dough is from Our Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 C room temp water
1/2 cup warm water
1/2 tsp dry active yeast
2 Tbs olive oil
4 C bread flour
1 1/2 tsp salt
semolina for dusting peel
Directions:
Directions:
Measure 1/4 C of warm water into 2 C measuring cup. Sprinkle in yeast. Let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 C warm water plus remaining 1 1/4 C tap water and olive oil.

Meanwhile, pulse flour and salt food processor. Add liquid ingredients to flour and pulse together. Process until dough is smooth and satiny, about 30 seconds longer.

Turn dough onto lightly floured work surface. Knead to form smooth, round ball. Put dough into oiled bowl and cover with damp cloth. Let stand at cool room temperature until doubled in size, about 8 hours.

Turn dough out onto lightly floured work surface and cut in half. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape as shown in illustrations below. Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.

Bake 7-10 minutes or until cheese is completely melted.
Number Of Servings:
Number Of Servings:
Makes 1

 

 

 

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