Basic Pizza Dough

Mary Ann Esposito

INGREDIENTS

1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (110F-115F)
3 1/2 to 3 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon Filippo Berio extra-virgin olive oil

Directions

In a large bowl, dissolve the yeast in 1/2-cup warm water. Allow the yeast to proof until it is foamy, about 10 minutes.

Add the remaining 1-cup of warm water, combining it well with the yeast. Add 3 cups of the flour and the salt. Mix the dough with your hands or use a mixer with a dough hook, adding the remaining flour as needed to make dough that holds together.

Place the dough on a floured surface and knead it for about 10 minutes, or until the dough is soft and not sticky. Grease a bowl with the olive oil. Put the dough in the bowl and turn a few times to coat with the oil. Cover the bowl tightly with plastic wrap and let it rise for 2 hours in a warm place.

Punch down the dough and knead it for a few minutes on a lightly floured surface. Use the dough to make one large thick pizza or divide it in half to make two small ones.

This recipe is featured on show 1626 - Pizza Pugliese Style.

item recipe is featured in Episode 0 of Season 0.

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Comments

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  1. vicki elliott's avatar

    vicki elliott

    | Permalink
    Mary Ann, I emailed you about this recipe.
    I just purchased your book and this basic dough recipe has an error in the printing.
    The ingredients list shows 1/2 tsp of yeast but the notes at the top of the page in the book says "note that only a teaspoon of yeast is used".
    So for anyone else out there who is following the recipe in the book, we need to know which is the correct amount? The website says 1 1/2 tsp of yeast, the notes in the book say 1 tsp, and the ingredient list says 1/2 tsp. Which one is correct and I will mark it in my Ciao Italia book.
    Thanks

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