Pizza Dough
Pizza dough is really simple to make, and it freezes amazingly well for a few weeks at a time. Additionally, this recipe comes together ridiculously well in my food processor. These attributes make the pizza dough a common “make-ahead” in my house. This recipe is from How to Cook Everything, Mark Bittman.
Notes:
- If you’re going to make the dough by hand, or use a stand mixer, follow the directions but use a bowl and a heavy wooden spoon or the mixer’s bowl and the paddle attachment rather than the processor.
- When the dough is too heavy to stir, use your hands or switch out the paddle for the dough hook (oiled) and keep on going.
- Whole wheat variation: substitute 1 1/2 cups of AP or bread flour for whole wheat flour. This may end up requiring closer to 1 1/2 cups water or more.
Ingredients
- 3 cups AP flour or bread flour, plus more as needed
- 2 teaspoons instant yeast
- 2 teaspoons kosher or sea salt, plus extra for sprinkling
- 2 Tablespoons extra virgin olive oil (switch out for a flavored oil for delicious variation on the crust — garlic is my favorite)
- 1 cup water
Directions
Combine the flour, yeast and salt in the food processor. Turn the machine on, and add 1 cup water and the oil through the chute.
Process for roughly 30 seconds, add water, a bit at a time, until a ball forms that is slightly sticky. If it is dry, add a bit more water and process for 10 seconds. If it is too sticky, add a bit of flour.
Turn the dough onto a floured surface and knead by hand to form a smooth, round dough ball. Alton Brown, Good Eats, tip: tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead more. Put the dough in a bowl, cover with plastic wrap, and let rise until it doubles in size, generally 1-2 hours. (At this point, you can cut the rising time short, or you can let the dough rise more slowly in the fridge up to 6-8 hours).
Divide the dough into two or more pieces if you like.
If freezing dough, at this step, wrap the dough tightly in plastic wrap or a zip top bag and freeze for no more than a month. Defrost in the bag or a covered bowl in the fridge or at room temp — the dough needs to be at room temp before shaping.
Form the dough into a round ball. Place on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towl. Let rest until the dough puffs slightly, around 20 minutes.
You’re now ready to form/make a pizza.
