Pizza Dough

By Maverick19

This recipe is from the tv show Extra Virgin. It is a very old Tuscan family recipe of Gabriele Corcos' family. I have made a number of doughs through the years and this one is the Best! It is the only pizza dough that I make now. Seriously, it's the BEST dough there is.

Ingredients

• 1 .25 oz pkg dry active yeast (2 1/4 tsp)
• 1/2 cup lukewarm water (105-115 degrees)
• 4 cups bread flour
• 1/2 tsp salt
• 3/4 cup cold water
• 1/4 cup olive oil, plus more for bowl

Preparation

Step 1

1. In the bowl of a stand mixer, add the yeast, lukewarm water and 1/2 cup of the bread flour. Mix well and let sit until bubbly, about 30 minutes.

2. Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed.

3. Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments. Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides for the bowl.

4. Place the dough in a large bowl, lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down and let rise another hour.

5. Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin if you prefer) stretch the disks out to a 10 inch round. The dough will freeze well. Place in refrigerator night before you are going to use frozen dough and it will thaw out.

*I cook the pizza on a pizza stone, at 425 degrees. It usually takes 8 minutes for the dough to cook just right