Monday, March 21, 2011
This is a very basic recipe, and one that doesn't require a lot of hands-on finessing.
I figure that the more hands-off the recipe is, the less likely I am to make the dough less consistent from batch to batch.
Basic Pizza Dough
10 ounces bread flour
7 ounces cool water
2 teaspoons instant yeast
1 teaspoon Morton's kosher salt
Olive oil (about a tablespoon)
Combine bread flour, water, yeast, and salt in the bowl of your stand mixer and knead with the dough hook until the mixture is smooth. You're not looking for it to be elastic or to pass the windowpane test - the gluten will continue to develop when the dough is resting. You can also mix and/or knead by hand, or use a dough whisk, or do this in your food processor with the dough blade.
Drizzle some oil into a plastic bag and place the dough in the bag. Place the bag in the refrigerator overnight.
Take the bag out of the refrigerator about an hour before you want to work with it. Let it sit on the counter warm up. This is the time to preheat your oven to 550 degrees, or as hot as it will go. If you're using a pizza stone, it's best to preheat for at least an hour; some people like to preheat even longer.
Form the dough into a ball, pinching the seam shut on the bottom. Place the ball seam-side down on the counter and flatten it slightly so that it's more of a disk than a ball. Cover the dough with plastic wrap and let it rest for 15 minutes.
When the 15 minutes are up, flour the counter and the dough lightly and begin dimpling and stretching it. If you prefer, you can pick up the dough and stretch it. Keep working at it until the dough it your preferred pizza size. Sprinkle some cornmeal or semolina on a peel and transfer the dough to the peel. Stretch it again, if needed. Apply the toppings quickly and bake at 550 degrees until the pizza is brown and the cheese is bubbling, about 8 minutes.
This has been submitted to Yeastspotting.