Pizza Dough (Deborah Mele)

By MeanJean

Ingredients

• 8 Cups All-purpose Flour (or Alternatively, use 4 Cups All-Purpose Flour and 4 Cups White Wheat Flour)
• 2 1/2 Teaspoons Sea Salt
• 1 1/2 Packages Instant Yeast
• 1/3 Cup (2 ounces) Olive Oil
• 4 to 4 1/2 Cups Ice Cold Water
• 6 Tbsp. Easy Roll Dough Improver (Optional)

Details

Servings 8
Adapted from italianfoodforever.com

Preparation

Step 1

Pour 7 cups of the flour onto the counter in a mound, creating a well in the center. Put the salt, yeast and olive oil in the center and then begin to pour the cold water in mixing it into the dough initially with a fork, and then with your hands. Continue to mix the water into the dough adding in the additional flour as needed until you have a workable mass. Knead the dough until smooth, about 8 minutes.

Lightly oil a large bowl and place the dough in to rise for 30 minutes. Punch down the dough and divide it into 8 equal sized balls (about 250 to 300 grams each). Lightly oil each dough ball and wrap in plastic wrap. Store the dough balls you intend to use within the next couple of days in the refrigerator, and place the rest in an airtight storage bag and freeze.

When you are ready to make you pizza, first leave the dough out in room temperature for an hour and a half. Preheat your oven to 500 degrees F. and place a pizza stone in the oven to heat. Lightly flour a counter or bread board and using your fingertips, knuckles and heels of your hand push the dough out to a 12 to 13 inch circle. Place whatever toppings you choose on your pizza and then place it on a pizza peel dusted with cornmeal. Bake for about 10 minutes, turning as needed until golden brown and bubbling.