Pizza Dough
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
62
Spice
30
Sweetness
47
Sourness
40
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tsps
SaltDirections:
1
Make dough: Whisk together yeast, 2 tablespoons flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes
2
(If mixture doesn't foam, discard and start over with new yeast
3
) Stir together salt and 3 cups flour in a large bowl
4
Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour
5
If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl
6
(This dough may be wetter than other pizza doughs you have made
7
) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes
8
Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl
9
Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours
10
Whisk together yeast, 2 tablespoons flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes
11
(If mixture doesn't foam, discard and start over with new yeast
12
) Stir together salt and 3 cups flour in a large bowl
13
Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour
14
If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl
15
(This dough may be wetter than other pizza doughs you have made
16
) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes
17
Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl
18
Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours