Serves enough dough for 3 8" to 10" pizzas
Initially aired Feb 22, 2013
INGREDIENTS
- 3/4 teaspoon active dry yeast
- About 15 ounces unbleached all-purpose flour (about 3 1/4 cups)
- About 1 cup plus two tablespoons lukewarm water
- 1 1/2 teaspoons kosher salt
- 3 tablespoons essential olive oil
PREPARATION
Place the yeast in a tiny, heatproof bowl. Warm 1/4 cup water in a tiny pot over medium heat and pour it within the yeast. Stir having a fork and let proof for ten minutes.
Place the flour, water, salt and a pair of tablespoons essential olive oil within the bowl of the stand mixer fitted using the paddle attachment. Add some yeast and paddle on low speed before the mixture all comes together. Change to the dough hook attachment and continue mixing, on medium-low speed, before the dough all comes together inside a ball, another 3-4 minutes. Look into the dough: If it is too dry, add a little more water. If too sticky, increase the flour.
Gently flour a clear work surface. Turn the dough to the surface and knead until smooth and elastic, 5-7 minutes. Make up the dough right into a ball. Grease a medium mixing bowl using the remaining tablespoon of essential olive oil, set the ball of dough towards the bottom from the bowl and rotate to coat using the oil top the bowl loosely with plastic wrap or perhaps a slightly moist kitchen towel. Let rest inside a awesome, dark place before the dough increases by about 50 % its size, 30-forty-five minutes.
Neat and re-flour your projects surface and transfer the dough towards the surface. Press lower onto it to deflate it. Cut the dough into thirds (or preferred portions), and form into tight balls to press the excess air.
At this time, you might put the balls of dough on the floured baking sheet engrossed in oiled plastic or perhaps a moist towel, and let rise for one hour if you are planning to make use of the dough on the day that. Alternatively, you might put the dough on the gently floured sheet, cover with a bit of plastic wrap moistened around the bottom with oil, and refrigerate overnight. Permit the dough to relax at 70 degrees for ten to fifteen minutes before shaping/baking.
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