Perfect Pizza Dough
Making the perfect pizza dough requires a few simple ingredients. The trick, however, is creating a dough that is moist, but does not stick to fingers or worse, the peel. Getting this consistency may require a few attempts, but once achieved, is not likely to be forgotten.
Bucking the gluten-free trend, use Neopolitan 00 flour (found in specialty stores or online)
Measure out 4 cups of this sinfully delicious flour and add to mixer bowl fitted with dough paddle.
Mixing at low speed, add in 2 tablespoons of salt.
Add in 2 tablespoons (yes, 2 tablespoons!) of instant yeast. I use the french SAF Red instant yeast (again found in specialty stores). If it is a humid day, use a touch more yeast.
Add in 2 tablespoons of quality olive oil.
Slowly add in 2 cups of room temperature water.
Dough should be forming a ball. If not add more water.
Turn speed up and kneed for another minute.
This is looking great!
Before taking dough out of mixer, put a few tablespoons of flour onto work surface
Coat dough with flour from the work surface and cut in half.
Continue to coat each half with flour.
Place each dough into a container dusted with flour and allow it to rise. Lightly cover with cloth or container lid.
While the dough is rising, it may be a good time to go for a swim or better yet, shop!! Summer sales, here we come! Gorgeous beach cover-ups from Crewcuts and Roberta Freymann (above) bring a festive look to any daytime event! Splurge on the hats! You can never be too cautious when protecting your little ones from the sun.
OK, yes, back to the recipe:
OK, yes, back to the recipe:
Let the dough rise at room temperature for a few hours (this dough rose for 4 hours)
Roll out the dough onto a surface dusted with flour.
Nice work!
Coat with your homemade tomato sauce.
Add toppings.
Perfect, artisanal pie! Cut into pieces as soon it comes out of the oven and...
Mangia!
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