Basic Pizza Dough

BASIC PIZZA DOUGH
(From "Fine Cooking" magazine)

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(Illustrated: veggie pizza, one half with pizza sauce, the other half with basil pesto.)

1 Tbsp dry yeast
½ tsp sugar
1 cup warm water

Proof the yeast for 10 minutes until the yeast dissolves and becomes creamy.

1 2/3 cups warm water
1/4 cup whole wheat or rye flour or semolina flour
1 3/4 cup unbleached all-purpose flour

Add ingredients to yeast mixture. Beat until soupy. Let stand for 15 minutes.

2 Tbsp olive oil
2 tsp salt
Up to 5 ½ cups additional flour.

Stir in remaining flour, 1/4 cup at a time, to create a stiff but slightly sticky dough. Turn out on lightly floured surface and let rest 15 minutes. Return to bowl and knead with dough hook about 10 minutes. Place in oiled rising bowl, cover, let rise until doubled, about 45 minutes. Use right away or refrigerate for up to two days. Give a final punch-down after it has chilled for about 40 minutes and place in a plastic bag. Bake on stone at 500 degrees until edges are brown.

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BASIC PIZZA DOUGH (From "Fine Cooking" magazine)
Return to menu	Next Pastry recipe
(Illustrated: veggie pizza, one half with pizza sauce, the other half with basil pesto.) 1 Tbsp dry yeast ½ tsp sugar 1 cup warm water Proof the yeast for 10 minutes until the yeast dissolves and becomes creamy. 1 2/3 cups warm water 1/4 cup whole wheat or rye flour or semolina flour 1 3/4 cup unbleached all-purpose flour Add ingredients to yeast mixture. Beat until soupy. Let stand for 15 minutes. 2 Tbsp olive oil 2 tsp salt Up to 5 ½ cups additional flour. Stir in remaining flour, 1/4 cup at a time, to create a stiff but slightly sticky dough. Turn out on lightly floured surface and let rest 15 minutes. Return to bowl and knead with dough hook about 10 minutes. Place in oiled rising bowl, cover, let rise until doubled, about 45 minutes. Use right away or refrigerate for up to two days. Give a final punch-down after it has chilled for about 40 minutes and place in a plastic bag. Bake on stone at 500 degrees until edges are brown.