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Basic Pizza Dough

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.

This recipe is featured on Season 0 - Recipes without show numbers.

Comments

  1. vicki elliott's avatar

    vicki elliott

    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
  2. Nikki Xenos's avatar

    Nikki Xenos

    I'm have made some her receipes, and they have been good. It am a gourmet cook of Greek and Italian food. Nikki
  3. mary ann esposito's avatar

    mary ann esposito

    Vicki, so sorry for the delay in answering you; 1/2 teaspoon is correct and we apologize for the error and for not seeing this note in due time.

    Mary Ann
  4. mary ann esposito's avatar

    mary ann esposito

    Vicki, so sorry for the delay in answering you; 1/2 teaspoon is correct and we apologize for the error and for not seeing this note in due time.

    Mary Ann
  5. LUNY's avatar

    LUNY

    your recipes are very good and makes delicious meals. i like them
  6. Michelina Luberto Cummings's avatar

    Michelina Luberto Cummings

    I see the recipe on this page also has 1 1/2 teaspoons of yeast..so I'm assuming it should be 1/2 tsp. instead?? Thank you
  7. Karin's avatar

    Karin

    Guys, just use around 1 tsp more or less the recipe will still come out perfectly. Chefs are Not always that exact and don’t measure.
  8. Patricia Rando's avatar

    Patricia Rando

    I miss seeing Mary Ann on TV. I live all if her recipes. Notcompmex at all with eady to fibd ingredients and alwsys super delicious. Thank you Mary Ann. I also have a signed copy if your fabulous cookbook.
  9. Frances Gutkind-Benbaruch's avatar

    Frances Gutkind-Benbaruch

    Love learning how to make dough the old fashioned way. I really enjoy the show very much.

Leave a Comment

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