4 cups bread flour, plus (about 1/3 cup) more for dusting and as needed
1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl
Instructions
Measure the warm water into a 2-cup liquid measuring cup.
Sprinkle in the yeast and let stand until the yeast dissolves and
swells, about 5 minutes.
Place the flour and salt in the bowl of a stand mixer or hand
kneaded fitted with the paddle attachment. Briefly combine the dry
ingredients at low-speed.
Add the room temperature water and oil to the yeast water and stir
to combine.
Slowly add the liquid ingredients to the dry ingredients and
continue to mix at low-speed until a cohesive mass forms. Stop
the mixer and replace the paddle with the dough hook. Knead until
the dough is smooth and elastic, about 5-8 minutes. Using non-
stick cooking spray, spray the inside of a large bowl.
After 5-8 minutes in the mixer, get ready to remove the dough.
Your dough should be a little sticky and springy. If it is too sticky
and messy add more flour and mix to combine ingredients.
Once the dough is the right consistency, shape it into a ball and
put it in the oiled bowl and cover with plastic wrap. Let rise for
about 1 ½ to 2 hours. The dough should double in size. At this
point, you’ll want to punch down the dough to deflate it.
Transfer the dough to a lightly floured work surface and knead it
slightly. Divide the dough in half. If you are using right away, cover
it with plastic and let it rest for 10-20 minutes.
Originally Submitted
12/26/2012
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