Susan's Pizza Dough
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|
1⁄2 cup |
Water (90-100 ° F) |
| 2 teaspoons | Active dry yeast |
| 1 teaspoon | Sugar |
| 1 1⁄2 lbs. (~4 3⁄4 cups) | Bread flour |
| 2 teaspoons | Kosher salt |
| 1 tablespoon | Olive oil |
| 1 1⁄4 cups (10 oz.) | Water |
- Sprinkle yeast on top of water, sprinkle sugar on yeast and stir gently. Let sit until foamy, 15-20 minutes.
- Measure flour, salt and oil into a large bowl. Add the yeast mixture and stir to incorporate.
- Scoop the dough mixture onto table or countertop for kneading.
- Knead dough until smooth and elastic, about 5-8 minutes. Time will depend on the speed and force applied during the kneading process.
- Round the dough and place back in bowl. Cover and let rise until doubled. Take dough out of bowl and divide into pieces.
- Round, flour generously and cover. Let rest until risen 1 1⁄2 times in size. Pizza Dough is ready to use.
Notes:
- You can substitue any uniodized salt for the Kosher salt.
- Quantity of water may fluctuate due to ambient humidity.
- Water temperature will depend on room temperature. The goal is to have a final dough temperature of around 80 ° F. On a hot day, cooler water should be used.
For more information on yeast doughs, please see the following article on Susan's Blog: How Long Does it Take Dough to Rise.
© 2009 Susan J. Sady
Happy Cooking!