October 15, 2013

"Perfect Pizza Dough"

I didn't name this recipe from The Bread Baker's Bible. I probably wouldn't go so far as to call it perfect, but this makes a delicious crust. It's more effort than many versions, but it freezes well if you make a larger batch.

Perfect Pizza Dough
4 oz. flour
1/2 tsp. instant yeast
1/2 tsp. sugar
1/2 tsp. salt
2.75 oz. water, room temperature
4 tsp. olive oil

Whisk together flour, yeast and sugar. Then whisk in salt. Make a well in the center, and pour in the water. Gradually stir until a dough begins to form.

Pour the olive oil in a 2-cup measuring cup. With oiled fingers, place the dough in the cup, and turn to coat with oil. Cover tightly. If you plan to bake it soon, let it sit at room temperature until doubled, about 1 hour. If you plan to use later, refrigerate after 30 minutes to let flavors develop. Remove from refrigerator one hour before baking.

Preheat the oven to 475°F one hour before baking. With oiled fingers, use oil from measuring cup to oil the pizza pan. Gently shape the dough into a round. Let it rest 15 minutes, covered. Gently stretch into a 10-inch circle, leaving the outer edge thicker. If dough doesn't stretch, cover and let it rest a few more minutes.

Bake on a hot pizza stone on the bottom rack of the oven for 5 minutes. Add toppings, and bake an additional 5 minutes. (Check after 2 minutes. If bottom of crust is golden, move to a higher rack.)

Makes 2 servings.

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