Pizza Dough
Salt Lake City Showroom, Cathie Mooers
I have tried a lot of pizza dough’s, but I always go back to this one. This dough is perfect for very thin pizzas. This originally came from a cooking class that I teach on grilled pizzas. This dough is a little toothy and has great flavor, you can add herbs to it to add a little zest. If you like flat bread, this works very well, in fact if you make Italian Bread Salad, this is perfect for that. Will make 12 personal pizzas or 2 medium to large pizzas.
3 1/2 cups bread flour
2 tsp yeast, if you are going to proof in the refrigerator
or freeze add an extra ¼ tsp
1 ¼ cup warm water 110 to 115 degrees
1 table sugar
1 tsp salt
2 tbs olive oil
2 tbs of olive oil for proofing bowl
1 pizza stone
Add yeast to a 2 cup measuring cup add warm water and the rest of the ingredients; wait for yeast to foam some what.
Add wet ingredients to stand mixer with the dough hook, start stand mixer on low, slowing add about a cup of flour, mix well add next cup, mix well. You may not need all of the flour, slowly add flour until it comes away from bowl, increase speed to knead the dough. Knead until dough is smooth and not sticky to the touch, about 10 minutes. You can hand knead, knead for about 15 minutes.
Using a ceramic bowl add 2 tablespoons of oil, place the dough in the bowl and well coat well with the oil. Cover with plastic wrap, place in a warm area and let the dough rise, when dough has risen to about two times its size, gently push down.
Using a dough cutter or knife cut into 12 pieces. Let dough relax for a few minutes; roll out between 2 pieces of parchment, about the size of a large plate. Keep covered or the dough will dry out.
