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Ingredients
- Prep Time:10 minInactive Prep Time:2 hr 0 minCook Time:--Level:
- EasyServes:
- enough dough for 2 pizzasIngredients
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
Details
Preparation
Step 1
Directions
In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the
yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment,
combine the flour and salt. Stream in the water/yeast mixture and as the dough
begins to come together, switch to a dough hook attachment. Allow the dough to
knead, adding a bit more flour if needed, so that the dough releases from the
sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not
have the dough stick to your fingers. Once the dough has kneaded and has pulled
away from the sides of the bowl, remove the dough from bowl to a floured work
surface and, with floured hands, continue to knead it by hand for 1 to 2
minutes. Then form the dough into a round ball and place it into a large bowl
sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish
towel and let the dough rise in a warm area of your kitchen until it doubles in
size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked
however you'd like!
Cook's Notes: This dough is wet dough, keep bench flour at the ready and make
sure to flour your hands when working with the dough. Trust your gut as a chef,
if the dough is to wet, add more flour, if it is too stiff, add a little water.
Sugar is used to feed the yeast which will help the dough to grow. Bread flour
will give you a chewier texture because the flour has more gluten. You don't
need to use a thermometer to get the water temperature, it should just feel warm
to the touch.
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