Dewey's Quick Dough Recipe

This recipe is from Dewey's Pizza. It's not the exact dough recipe they use because they let their dough sit in refrigeration for 2 days. They also use fresh yeast and use cold water. But, it is pretty close and very delicious! Recipe from Chuck Lipp, "Dewey's Pizza Encore", Cook's Wares, January 2010

Dewey's Quick Dough Recipe
Dewey's Quick Dough Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2 to 2 1/4

    cups of unbleached, high gluten flour. (Bread flour would be better than All-Purpose. General Mills All Trumps High Gluten Flour, if you can find it.)

  • 1

    pkg. (1/4 oz.) pack of dry yeast.

  • 1/2

    teaspoon sugar

  • 3/4

    cup hot water

  • 2

    tablespoons olive oil

  • 1/2

    teaspoon salt

Directions

In a food processor with the motor off, combine 3/4 cup of flour, yeast and sugar. Turn on the motor and add 3/4 cup of hot water. Blend ingredients, then turn it off again. Add the oil and salt and turn the machine on again. Add the remaining flour, while the machine is running, until a ball forms. You may not have to add all of the flour. Check for desired consistency of the dough. You do not want it too sticky. If it is too dry, add more hot water, 1 teaspoon at a time. If it is too wet add more flour 1 tablespoon at a time. When you have the right consistency continue to process for 15 seconds. You can use the dough right away, but for a softer crust the following step is recommended. Remove the dough from the food processor and place in a lightly oiled bowl and cover it with plastic wrap. Let rise in a warm place for 30 minutes. It should double in bulk. Knock it down and let it rise again, an additional 30 minutes. Now it is ready to use. Start with dough in a disk shape. Flour dough and work suface. Shape the dough with your fingers a rim around the outer edge of the crust. Then use the edges of your hands cupped in a circle to continue stretching and making the pizza crust larger, being careful not to flatten the edge or lip of the crust. Once it is is about 8 inches in diameter, take the dough and "slap" it back and forth between both of your hands, turning slighly each "slap" until it is the desired size. You can also toss it in the air, but this takes lots of practice and expertise! (And also lots of fun!) Load pizza crust with toppings of your choice and slide it onto a preheated baking stone in your oven at 425-450 degrees. Check the pizza every 2 minutes and spin if necessary. If the bottom is getting too brown and the top is not yet cooked, slide a pizza screen between the stone and the pizza to prevent further browning. Cooking times may vary, but will take approximately 10 minutes.

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