Pizza Dough
E. K. Antonsson
August, 1997
- Yeast
- 1 Cup (8 oz) (cool) tap Water.
- Dissolve 1 Tablespoon granulated Sugar.
- Microwave 50 seconds on High.
- Stir briefly.
- Add 1 Envelope (1/4 oz = 2¼ tsp) active dry Yeast.
- Stir gently 1 minute.
- Let stand in a warm spot 5 minutes.
- Dry Ingredients
- 3 cups Flour.
- 1 teaspoon Salt.
- Mix in electric mixer bowl with Flat Beater.
- Dough
- Add 1/4 cup (4 Tbsp) Olive Oil.
- Add Yeast mixture.
- Flat Beater, gradually up to medium speed, mix well 1 minute.
- Switch to Dough Hook, knead at medium speed 5 minutes.
- Rise
- Shape dough into a Ball.
- Place in well Oiled Bowl.
- Turn to coat completely with Oil.
- Cover tightly.
- Leave in a draft-free warm place (75°F to 85°F) 1 to 1½
hours.
- Overnight Rise
- Punch down dough, and form into a round ball.
- Put in 1 gallon Ziplock Storage bag.
- Refrigerate overnight.
- 2 hours prior to cooking remove from refrigerator.
- Bake 450°F for 8 minutes.
Last updated
Tue Dec 21 14:15:12 PST 1999