Pizza Dough
Pizza Dough
I always thought this was too difficult to make even though everyone told how was it is to make. The ones in the supermarket (that have been sitting there for weeks) are only $2, but they never fully rise. I don’t know if the yeast has dissipated or they are just old. To make your own takes next to no effort, but there is a waiting period. Either way, with any dough, whether you buy it from the supermarket, pizzeria or make it yourself, you will have to wait for it to “proof” or rise.
INGREDIENTS (this should make about 4 pieces of 6 ounce dough when rolled out to about 8-9″)
- 7 grams (1 package usually has enough, 2.5 teaspoons dry activated yeast)
- 3 cups 00 (500 grams double zero flour)
- 1 teaspoon sea salt
- 2 teaspoons honey
- 1 tablespoon olive oil
- 1.25 cups clean warm water no more than 100F or 30c
Pizza Sauce:
- 15-ounce can crushed tomatoes or tomato sauce
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried crushed oregano
METHOD:
- Add 1 package of yeast to the water along with honey and olive oil.
- Stir together well and allow to rest 10 minutes
- Measure out 3 cups 00 flour and set aside in a large bowl, stir into the liquid
- Combine together well by hand and/or add to an electric mixer
- Allow to rest at least 1 hour and/or until it doubles in size.
- Cut in half and stretch dough out to desired size (9″)
ALTERNATE*
- 2.5 teaspoons dry activated yeast
- 1 cup 00 double zero flour)
- 2 cups unbleached all purpose flour
- 1 teaspoon sea salt
- 2 teaspoons honey
- 1 tablespoon olive oil
- 1.25 cups clean warm water no more than 100F or 30c
