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Pizza Dough
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Source: Baking Illustrated
| A basic pizza dough that can be used for pizzas, calzones, or pizza bites. INGREDIENTS | |
| 1/2 cup | warm water, (about 110°) |
| 1 | envelope, (2 1/4 tsp.) instant yeast |
| 1 1/4 cups | water, at room temperature |
| 2 tbsp. | extra-virgin olive oil |
| 4 cups (22 oz.) | bread flour, plus more for dusting (used all-purpose) |
| 1 1/2 tsp. | salt |
olive oil or non-stick cooking spray for greasing the bowl
USING A STAND MIXER
1
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
2
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.
TO BAKE
1
Place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes
2
Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone.
3
Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.
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