Description
Pizza is a blank canvas to create an endless variety of flavors according to mood or what you have on hand. Get the tips to the perfect dough and with no rise time needed.
Ingredients
Scale
- 3/4 Cup Lukewarm Water
- 1 Teaspoon Active-dry
- 10 Ounces Unbleached all-purpose Flour F
- 1.5 Teaspoons Kosher salt
Instructions
- Preparation:Place pizza stone on lower middle rack. Preheat oven to 500° F.
- Combine and stir water and yeast in a mixing bowl until mixture resembles miso soup.
- Add flour and salt to mixture and mix until dough just comes together.Turn the dough onto a lightly floured surface. Knead the dough until the flour is incorporated, about 5 minutes or until it is smooth and elastic. The dough should be moist and slightly tacky. (If it’s sticky, add in more flour 1 tablespoon at a time until smooth).
- Evenly divide dough in half and refrigerated one half for another time or double the topping recipe to make two 10 inch pizzas.
- Lightly grease a sheet of parchment paper with olive oil. Transfer ball of dough to parchment. Stretch out dough by hand as much as possible, then lightly brush with olive oil, cover with another piece of parchment. Use a rolling pin and work from the middle of the dough outward to flatten dough to ¼ inch thickness. Peel off top parchment paper.
- Dough can be made ahead of time and refrigerated for up to three days.
Notes
Dough can be made ahead of time and refrigerated for up to three days.
- Category: Baking, Main
- Cuisine: Italian