This is my pizza dough recipe which I offer with no uplifting life story about the importance and comfort of pizza; presumably you already agree about that.
Represented in a way I find helpful when following this recipe.
|6 x 0.25||teaspoon||sugar|
|81 x 0.25||teaspoon||yeast2|
|0.75||cup||45 °C water3|
|3 x 0.25||teaspoon||salt|
|2 x 1.00||tablespoon||olive oil|
|~1.75||cups||flour (white, also good with “00”)|
- In a bowl, combine the yeast, and sugar, mix with a fork
- Add water, mix with fork
- Let stand 5 minutes. Will become foamy.
- Add salt
- Add olive oil
- Mix with fork.
- In a bowl and with a wooden spoon4, gradually add about a cup of flour
- Continue to add flour gradually by hand on a lightly floured surface, folding added flour in gently. Do not beat up the dough. You’re done when you’ve formed a cohesive, elastic ball that is slightly sticky.5
- Form your dough into a round ball
- Brush a small amount of olive oil on the bottom of your dough ball and place it back in the bowl6
- Set your oven to high broil and simutaneously set a timer for 2 minutes
- When the timer has expired, turn off the oven and wait 1 minute7
- Place dough bowl in oven to proof for 30 minutes
- Deflate your dough (put your fist in it and push down)
I actually count this by doing 4 and then 4, because counting to 8 is hard sometimes. ↩︎
I use instant yeast that I store in the fridge. I’ve used yeast that is far beyond expiration with no trouble. ↩︎
Basically pretty warm, don’t make it scalding or you’ll kill the yeast ↩︎
keeps your hands from getting gross as the dough absorbs water ↩︎
You’ll develop a feel for this, the dough required should not be precisely measured as it will vary ↩︎
The oil keeps it from sticking ↩︎
Don’t want to inadvertantly bake the dough, let the coils cool down ↩︎