Monday, December 13, 2010

Pizza Dough

Baking is not a skill that comes easily to me.  I loath measuring, flour all over the place and tedious measuring spoons.  Last weekend it was time to experiment with pizza dough.  I needed to find a quick and easy dough recipe that I could make in advance and freeze for later use.  I've tried several recipes, but for some reason, I have yet to find one that I like.  Here is a modified recipe based on basic instructions from the yeast packet.

Somer's Pizza Dough


3 1/2 to 4 cups all purpose, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, hot tap water
2 tablespoons olive oil, plus 2 teaspoons


Combine 3 1/2 cups flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour,I added the remaining half cup 1 tablespoon at a time, until the dough comes together in a solid ball (I believe I ended up using 3 3/4 cups total).  If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.  Makes 2 14 inch pizzas or 4 calzones.

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