Grandma-Style Pizza Dough
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
Water (warm 105-110°)2 tbsps
Olive Oil (plus 1/2 cup)2 cups
All-Purpose Flour2 tsps
Kosher SaltDirections:
1
Combine 1 envelope active dry yeast (about 2 1/4 teaspoons) and 1 1/2 cups warm water (105-110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes
2
Mix in 2 tablespoons olive oil, then 2 cups all-purpose flour and 2 teaspoons kosher salt
3
Add another 2 cups all-purpose flour, a cup at a time, mixing until incorporated and a shaggy dough forms
4
Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10-12 minutes
5
Place dough in a lightly oiled bowl and cover with plastic wrap
6
Chill 24 hours
7
Coat an 18x13" rimmed baking sheet with 1/2 cup olive oil
8
Gently and gradually stretch dough until it reaches the edges of baking sheet
9
(If dough springs back or is stiff to work with, let it rest 10 minutes before continuing
10
You may need to let it rest more than once
11
) Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!-about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30-40 minutes
12
Combine 1 envelope active dry yeast (about 2 1/4 teaspoons) and 1 1/2 cups warm water (105-110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes
13
Mix in 2 tablespoons olive oil, then 2 cups all-purpose flour and 2 teaspoons kosher salt
14
Add another 2 cups all-purpose flour, a cup at a time, mixing until incorporated and a shaggy dough forms
15
Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10-12 minutes
16
Place dough in a lightly oiled bowl and cover with plastic wrap
17
Chill 24 hours
18
Coat an 18x13" rimmed baking sheet with 1/2 cup olive oil
19
Gently and gradually stretch dough until it reaches the edges of baking sheet
20
(If dough springs back or is stiff to work with, let it rest 10 minutes before continuing
21
You may need to let it rest more than once
22
) Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!-about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30-40 minutes