Pizza Dough
baked
1/2 package active dry yeast
or 1/3 oz. compressed yeast
1 1/4 cups lukewarm water
2 tablespoons oil
3 1/2 cups all-purpose flour
1 teaspoon Salt
PREPARATION:
In a large bowl, stir together yeast, water, and oil, then stir in flour and salt. With your hands, work together all the ingredients until the dough just holds its shape.
Turn the dough out onto a floured work surface and knead until smooth and elastic, about 10 minutes. The dough should be very soft; add the absolute minimum of flour as you work. Or, using a food processor fitted with the metal blade, process yeast, water, and oil until just mixed. Add the flour and salt and continue processing until dough holds its shape, about 30 to 40 seconds.
Turn dough into a clean, wet bowl, cover loosely with a towel or plastic wrap, and let rise in a warm place until dough has increased 1 1/2 times in bulk, about 1 hour. Divide the risen dough into two equal balls. Cover and let rest 20 minutes.
Pizza dough can be made, wrapped, and refrigerated a few hours ahead, or it can be frozen for up to a week.
COOKING: Forty-five minutes before baking, put pizza stone or quarry tiles in the oven (if using) and heat oven to 450°F.
Turn one ball of pizza dough in flour and set on a lightly floured work surface. Using your fingertips and working in a circular motion, flatten the ball of dough into a disc about 8 inches in diameter. Level the dough by giving it several pats with the palm of your hand.
To flip the dough, put one hand flat, palm-side up over one side of the dough disc and then, using your other hand, flip the disc over and onto your palm. Put dough on work surface. Flatten dough again with the palm of your hand. The dough should now be about 3/8" inch thick.
Using the palms of your hands, enlarge the disc into a 13-inch round by giving it quick, sharp clockwise turns, and stretching the dough lightly between your hands with each turn. Use your fingertips to thin the edge of the dough.
Supporting the dough with your palm, flip it onto a cookie sheet and cover with desired topping(s).
If using a pizza stone or quarry tiles, ease pizza off of cookie sheet onto the stone or tiles. Or, put cookie sheet into the oven. Bake until edges of crust are golden brown and crisp, rotating as necessary for even cooking, about 10 minutes. Repeat method with second ball of pizza dough, or - Freeze for later use.
Yields: 2 13-inch pizzas
NOTES : The basic thing, with instructions for stretching.
Pizza dough for home use. 26366 0 5472 0 0 0
Contributor: Cook's Magazine May 1988
Yield: 12 servings
Preparation Time: 2:00
