Pizza Dough
Dough
Dough
Mix the salt, yeast, and the flour. Mix oil and water and add to the flour mixture. Mix the ingredients to the consistency of a soft dough. Let the dough sit for ten minutes to absorb the water and then knead the dough until it is smooth and elastic (8-10 minutes). Use only enough flour to keep it from sticking.
Place the dough in a lightly oiled bowl, cover and allow the dough to rise at least 30 minutes. For better flavor, refrigerate the dough for up to 24 hours. Shape the dough into a ball, and flatten the ball into a disk. For six small pizzas divide dough into 7 oz pieces. Or for three larger, 12 inch pizzas, divide into 14 ounce pieces. Round them up and into an oiled plastic bag, and set the plastic bag in the refrigerator. Remove the plastic bag from the refrigerator approximately 1/2 hour prior to baking. Remove the dough from the plastic bag and allow it to rest covered on the work surface until it has reached room temperature.
Topping
The basic rules for making pizza are to put only a few toppings on it, keeping the sauce and the cheese to a minimum. The flavor of the dough should be complemented by the ingredients not overwhelmed by them.
Spreading a thin layer of olive on the dough before topping helps to avoid soggy pizza crust. Topping should consist of 3 - 4 tablespoons of good tomato sauce or pesto. This should be spread thinly over the olive oil with the back of a large spoon or your fingers. Toppings such as cheese, olives, sausage or prosciutto, mushrooms, roasted and peeled peppers, or anchovies can be added.
Fairly classical toppings include: Any cheese from a creamy mozzarella to goat cheese, Gorgonzola, Fontina or Teleme works well. Parmesan added to the cheese adds another taste.
Sausage, prosciutto or thinly sliced Pancetta added to the tomato base make a good pizza.
Dough
- 1 tsp. Instant dry yeast
- 16-18 Oz. Water (78 degrees F)
- 1 lb. 8 Oz. Unbleached all purpose flour - (680 g.)
- 3 tsp. Salt - (14 g.)
- 1 oz Extra virgin Olive Oil
Dough
Mix the salt, yeast, and the flour. Mix oil and water and add to the flour mixture. Mix the ingredients to the consistency of a soft dough. Let the dough sit for ten minutes to absorb the water and then knead the dough until it is smooth and elastic (8-10 minutes). Use only enough flour to keep it from sticking.
Place the dough in a lightly oiled bowl, cover and allow the dough to rise at least 30 minutes. For better flavor, refrigerate the dough for up to 24 hours. Shape the dough into a ball, and flatten the ball into a disk. For six small pizzas divide dough into 7 oz pieces. Or for three larger, 12 inch pizzas, divide into 14 ounce pieces. Round them up and into an oiled plastic bag, and set the plastic bag in the refrigerator. Remove the plastic bag from the refrigerator approximately 1/2 hour prior to baking. Remove the dough from the plastic bag and allow it to rest covered on the work surface until it has reached room temperature.
Topping
The basic rules for making pizza are to put only a few toppings on it, keeping the sauce and the cheese to a minimum. The flavor of the dough should be complemented by the ingredients not overwhelmed by them.
Spreading a thin layer of olive on the dough before topping helps to avoid soggy pizza crust. Topping should consist of 3 - 4 tablespoons of good tomato sauce or pesto. This should be spread thinly over the olive oil with the back of a large spoon or your fingers. Toppings such as cheese, olives, sausage or prosciutto, mushrooms, roasted and peeled peppers, or anchovies can be added.
Fairly classical toppings include: Any cheese from a creamy mozzarella to goat cheese, Gorgonzola, Fontina or Teleme works well. Parmesan added to the cheese adds another taste.
Sausage, prosciutto or thinly sliced Pancetta added to the tomato base make a good pizza.