Pizza Dough
Makes 2 12-14 inch pizzas
Ingredients1.5 C warm water (105-115 degrees)1 T sugar2 packs (or 2 scant T) yeast
1.5 t salt.5 - 1 t garlic powder1 t oregano1/4 C olive oil
4 2/3 C flour (roughly half AP and half bread flour)NOTE: as of 1/31/22 I've decided this is too much flour. Just use the amount you need to get a nice, moist dough. I think 4 Cups should do it. Directions 1. Proof yeast, sugar and water until foamy. Add proofing mixture to large bowl or stand mixer bowl along with salt, garlic powder, oregano, olive oil and 1 cup flour - mix well 2. Continue adding flour until dough forms a ball and knead in mixer or by hand for as long as you like. Depending on the humidity... I don’t always use all the flour. 3. Oil a bowl, place dough in bowl, let rise in warm place for 1-3 hours (whatever looks like a good rise). At this point, I sometimes take half the dough and put it in a plastic bag in the fridge or freezer - keeps well in both places). 4. When ready to make pizza... roll* out to desired diameter, place on perforated pizza pan or baking sheet dusted with cornmeal, let rise for 1/2 hour. Pre-bake crust for 5-10 minutes at 425 degrees.Let cool (this can be several hours or just a few minutes, depending on your schedule) then add toppings and bake at 425 degrees for 20 minutes. 5. When done, cool pizza on a wire baking rack for 5 or more minutes - this helps to crisp the crust. Notes * my new favorite rolling technique is to dust a silicone baking mat with a little flour, roll out dough (dusting with more flour as needed), then pick up one edge of dough and slowly wrap it around the rolling pin. Then, over the pizza pan, unwrap it from the pin onto the pan. Credits: This comes from Sugar Spun Run, with a few tweaks from me. Tags: pizza
1.5 t salt.5 - 1 t garlic powder1 t oregano1/4 C olive oil
4 2/3 C flour (roughly half AP and half bread flour)NOTE: as of 1/31/22 I've decided this is too much flour. Just use the amount you need to get a nice, moist dough. I think 4 Cups should do it. Directions 1. Proof yeast, sugar and water until foamy. Add proofing mixture to large bowl or stand mixer bowl along with salt, garlic powder, oregano, olive oil and 1 cup flour - mix well 2. Continue adding flour until dough forms a ball and knead in mixer or by hand for as long as you like. Depending on the humidity... I don’t always use all the flour. 3. Oil a bowl, place dough in bowl, let rise in warm place for 1-3 hours (whatever looks like a good rise). At this point, I sometimes take half the dough and put it in a plastic bag in the fridge or freezer - keeps well in both places). 4. When ready to make pizza... roll* out to desired diameter, place on perforated pizza pan or baking sheet dusted with cornmeal, let rise for 1/2 hour. Pre-bake crust for 5-10 minutes at 425 degrees.Let cool (this can be several hours or just a few minutes, depending on your schedule) then add toppings and bake at 425 degrees for 20 minutes. 5. When done, cool pizza on a wire baking rack for 5 or more minutes - this helps to crisp the crust. Notes * my new favorite rolling technique is to dust a silicone baking mat with a little flour, roll out dough (dusting with more flour as needed), then pick up one edge of dough and slowly wrap it around the rolling pin. Then, over the pizza pan, unwrap it from the pin onto the pan. Credits: This comes from Sugar Spun Run, with a few tweaks from me. Tags: pizza