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February 03, 2005
Pizza Dough
Ingredients:
2 envelopes active dry yeast
2 cups warm water
1/2 teaspoon sugar
5 cups all-purpose flour, plus more for kneading
2 teaspoons kosher salt
Olive oil, for brushing
Directions:
In a glass measuring cup, sprinkle the yeast over the warm water. Sir in the sugar, then let the yeast mixture stand until foamy, 5 minutes.
In a large bowl, mix 2 cups of the all-purpose flour with the kosher salt. Add the yeast mixture and stir until smooth. Add the remaining 3 cups of flour and stir until a stiff dough forms. Turn the pizza dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Transfer the pizza dough to a large bowl lightly brushed with olive oil.
Cover the dough with plastic wrap and let rise in a warm, draft-free spot until doubled in volume, about 1 hour.
Punch down the dough and knead it 3 times. Divide the dough into 6 pieces and roll into balls. Transfer to a lightly floured baking sheet and cover loosely with plastic wrap.
(The recipe can be prepared through Step 2, covered with plastic and refrigerated overnight. The dough balls can be frozen for up to 1 month.)
Posted by Kelli Little at February 3, 2005 07:23 AM