ANSWERS: 5
  • Ingredients 1 - 1/4 Oz Envelop - Active Dry Yeast, (or 2 1/4 Tsp) 1 1/2 Cups - Warm Water (110°F - 115°F) 4 Cups - Bread Flour 1 1/2 Tsp. - Salt 2 Tbsp. - Extra Virgin Olive Oil 1 Tbsp. - Sugar Extra flour Extra Olive Oil Instructions Pour the warm water in a large mixing bowl. Add the sugar and stir until dissolved. Add the yeast and gently stir the mixture until the yeast is dissolved. Let the mixture sit for 10 minutes to allow the yeast to become "active." The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.v Add the salt and olive oil and stir again to combine the ingredients. Add 1 cup of flour to the mixture and whisk in until dissolved. Add the second cup of flour and whisk it in until the mixture is smooth. Add the 3rd cup of flour and combine evenly. The dough mixture should now be fairly thick. Add the last cup and flour and, with your hands, begin to combine the dough until all of the dry flour has moistened into a mass. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Be patient, folding the dough mixture in on itself, over and over again. When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it. Press the dough out with the balls of both of your hands. Then, fold the mass in half and "push it into itself." Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded. Over knead it rather than under knead it or you will be disappointed that it will not rise to its full potential when baked. The dough ball will eventually loose its stickiness, and become pliable and elastic. Kneading is complete when the dough transforms into a silky, smoothly-textured ball slightly larger than a large grapefruit. Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70° F to 80° F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size. Take the raised dough mass out of the bowl and cut it in half with a knife. Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them. Hand-mold each portion into a ball, smoothing the outer surface and tucking each portion into itself from underneath. (This action can be likened to stuffing or folding a sock into itself.) Set the two dough balls apart, momentarily, and consider the next steps. If you choose to continue with making the pizzas now, (recommended), here's how. Some dough makers "proof," (or re-raise), the dough balls at this point. They can be set apart in bowls or plastic trays and covered at room temperature, to "rest" for an additional 15 or 20 minutes, if you wish. Some recipes call for up to an additional hour of "proofing." For practical purposes, this pizza dough recipe does not have to be put through a complete second rise cycle. Try this alternative. Working with the dough at room temperature, roll out each dough ball into a 3/8" thick circle, about 14" in diameter. "Pan" the dough into a pizza pan, then let the panned dough "proof" for 5 to 10 minutes in the pan before adding your sauce, cheese and toppings. This step will give the dough a chance to "blossom," resulting in a thicker, fuller and chewier crust edge. If you wish to store the dough for later use, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags. If they do, mold them back down into balls and re-bag them. When you are ready to used the stored dough, allow the dough to warm, (thaw), to room temperature before attempting to roll out and pan. The refrigerated dough balls, (held at 36°F to 42°F), should remain usable for 24 to 48 hours, but will begin to "deteriorate" or "ferment," thereafter. Frozen dough balls, (held at -10°F to 0°F), should remain usable considerably longer, weeks perhaps, as long as they are well-wrapped, (to prevent freezer burn), and are air-tight.
  • Pizza dough is usually made with the following main ingredients: water, flour, yeast, olive oil, sugar, and salt. There are many different recipes, and it takes experimentation to find the right combination for your tastes. It also takes a lot of kneading and folding of the dough to make it great for baking. Here's a quick example: mix 5 cups flour, 14 grams dry yeast, 2 tbsp sugar, 2 tsp salt in bowl. Add 2 cups hot water and keep mixing. Cover and let rise for 1 hour in a warm place. Punch down and remove air by kneading again. Cover and let sit for one more hour. Now should be ready to roll out!
  • You can either use a mixer (which is easier), or try to make it by hand. Making pizza dough by hand tastes far better, but it is challenging. I found this video tutorial featuring an actual chef, who can explain the process far better than I could: http://www.monkeysee.com/play/996-pizza-how-to-make-dough-by-hand-part-one
  • order it from your local pizza shop and you could use the oven for heating it up
  • I mix a tablespoon of sugar and a packet of yeast in a half cup of warm water and put it in the warm spot not over 115 degrees Let that sit for a few minutes while I generously oil my pan and then combine flour and some corn meal add a T of oil. When the yeast mixture is frothy I combine it with the flour and knead the dough I let it sit for about 30 minutes and knead the dough again and put it in my pan then I let it set another 30 minutes before I put the toppings on it and cook it.

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