3 1/4 C bread, semolina, or unbleached all purpose flour, or a combination
1 t salt
1/4 C olive oil, preferably extra-virgin
Instructions
Mix flour, salt, yeast, and oil together for one minute then add dough hook and mix for another 5 minutes.
shape dough into a ball and place it in a well-oiled bowl, turning to coat completely on all sides with oil. Cover the bowl tightly with plastic wrap to prevent moisture loss, and set to rise in a draft-free warm place.
Until doubled in bulk, about 45 minutes for quick rising yeast or 1 to 1 and a half hours for regular yeast.
With your fist punch down the dough as soon as it has doubled in bulk o prevent over rising. Shape it into a ball, pressing out all the air bubbles. If you are using bread flour or semolina flour, turn the dough into an oiled bowl to coat once more, cover the bowl tightly with plastic wrap and refrigerate until puffy.
Originally Submitted
12/2/2012
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