PIZZA DOUGH

By akselden

Ingredients

• 1 teaspoon instant yeast or dry active yeast
• 1 1/4 cups warm water (105°-115° F)
• 2 1/2 cups unbleached all-purpose flour
• 1 1/2 cups plain cake flour (not self-rising)
• 1 teaspoon kosher salt

Preparation

Step 1

Note: A heavy-duty mixer can be used to mix and knead the dough.
Drizzle the yeast over the water. Let it stand for 1 minute or until creamy. Stir until the yeast dissolves.
In a large bowl, stir together the all-purpose flour, the cake flour and the salt. Add the yeast mixture and stir with a wooden spoon until a dough forms. Turn the dough out onto a lightly floured surface and knead the dough until it is smooth and springs back when pinched, about 10 minutes. Add a little more all-purpose flour if needed; the dough will be better if it is slightly sticky. Shape the dough into a ball and place it on a floured surface in a warm (not hot), draft free place. Cover the dough with an inverted bowl that is large enough to allow the dough to expand. Let the dough rise for 1 1/2 hours or until doubled. Uncover the dough and press it down to remove air bubbles. Cut the dough into four pieces and shape each piece into a ball. Place the balls on a floured surface and cover each with a bowl. Let rise 1 hour or until doubled. Thirty to 60 minutes before baking the pizzas,
place a pizza stone or unglazed quarry tiles on the lowest rack of the oven. Set the oven to the maximum temperature, or 5500 F.
When the oven is heated, place one of the balls of dough on a lightly floured surface. Pat and stretch the dough out to form a circle, leaving the edge slightly thicker than the center. Form your hands into fists. Drape the dough over the backs of your hands and stretch it gently and evenly to a 9- or lO-inch circle. Dust a pizza peel or the back of a baking sheet with flour. Place the circle of dough on the peel, shaking it once or twice to be sure it does not stick. If it does, lift the dough and dust the peel or baking sheet with more flour.
Prepare the pizza with the sauce and one of the toppings (recipes follow) and bake as indicated. Repeat with the remaining dough. Makes four 9- 10 inch pizzas.