TRADITIONAL PIZZA DOUGH 1
1/4 c Water (110 to 115 F.) -115 Degrees F.)
1/2 ts Sugar 1 tb Olive Oil (Room Temperature)
1/2 ts Salt 1 1/2 c Unbleached Flour
1/2 pk Dry Yeast Additional Flour
1/4 c Warm Water (110 to Additional Water
Pour the first 1/4 Cup of water into a medium bowl and add the sugar and
salt, stirring to dissolve the sugar. Sprinkle the yeast over the water
mixture, stirring once to blend and let sit for 5 minutes until the top is
bubbly and the yeast has bloomed. Stir in the remaining warm water and the
oil. Place the flour in a large bowl and add the water and oil mixture to
it. Stir, adding enough flour to make a soft dough that will pull away
from the sides of the bowl. If it is too dry, add a little water a tbls at
Turn the dough out on a well-floured work surface, sprinkle the top with a
little additional flour. Knead until it become very springy, elastic and
very smooth. It should be light in weight, if it is heavy, you have use
too much flour and it will not raise properly.
Form into a smooth ball and let rest on the work surface while you wash
and clean the large bowl. Spray with a non-stick spray. Put the ball of
dough into the bowl and turn it over to get some of the spray on the top.
Cover with plastic wrap or a warm, damp, clean dishtowel. Let the dough
rise in a warm, draft free place until double in volume, about 1 1/2 to 2
If the dough rises before you are ready, punch it down in the bowl by
kneading making sure all of the air is gone. Turn it over and reshape it
into a ball and let rise again. If the top is dry, use a little olive oil
to grease it. You can punch the dough down and cover the bowl and keep the
dough refrigerated for up to two days before letting it rise at room
For a thin, crisp pizza crust punch the dough down and turn out and spread
over a pizza pan or baking sheet or a bakers peel. Cover with filling and
topping, baking at once.
For thicker, softer pizza crust punch the dough down and turn out shaping
as above and then cover lightly with a clean dishtowel. Let rise about 30
minutes before covering with filling and topping.
Makes enough dough for one 12 to 14 inch round pizza, two 7 to 8- inch
round pizzas or one oblong pizza, or one dozen appetizer-sized pizzas.
From Pizza Cookery by Ceil Dyer.
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: