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Pizza Dough

Posted By jane On June 29, 2009 @ 10:30 pm In | 2 Comments

1 cup warm water
1 package quick active yeast
3 cups all purpose flour
1 1/2 teaspoons salt
2 tablespoons extra virgin olive oil [1]

Combine the warm water and the yeast in a large bowl. Sift in 1 1/2 cups of flour and mix together. Add salt, olive oil, and the rest of the flour. Mix with your hands until there is a dough consistency. Move dough to a lightly floured wooden board and knead for 5 to 10 minutes until the dough is smooth and elastic to the touch. (My Italian cooking instructor always said, “If you haven’t broken a sweat, it’s not ready yet!”) Place dough in a lightly oiled bowl, cover with a kitchen towel, and leave in a warm place for one hour. The dough should rise to double its size. After an hour, punch down the dough and roll out. It should make two medium-size thin-crust pizzas.

Click here [2] for tips for making thin-crust pizza at home (video).

For removing any dough that sticks to the board, either to reincorporate it into the dough or to clean the board at the end, a pastry scraper [3] is an invaluable tool.

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URLs in this post:

[1] extra virgin olive oil: http://lettherebebite.com/product-reviews/extra-virgin-olive-oil/

[2] Click here: http://video.nytimes.com/video/2011/06/20/dining/100000000844455/pizza-from-scratch.html

[3] pastry scraper: http://www.amazon.com/gp/product/B00004OCNJ?ie=UTF8&tag=lethbebi-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00004OCNJ

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