Posted on February 26, 2018
There are loads of ways to prepare a quick and easy pizza dough and just as many variable that will determine the just how good the pizza dough is. It should be complicated, but a little precision with measurements will help get you a consistent dough every time.
We opt for an authentic and simple 'straight dough' recipe which is italian inspired and created without natural leavens or pre-ferments. It includes only flour, water, commercial yeast and salt.
1. Simply place the all purpose flour and salt into a large capacity bowl. Mix and disperse salt into the flour.
2. With your hands, form a well in the flour. In the center of the well add the tepid, room temperature water and dissolve the yeast by mixing it with some of the flour. Allow it to stand 5 to 10 minutes, until slightly foamy on the surface.
Add yeast to the water and combine some of the flour.
3. Using either a wooden spoon, dough whisk, a plastic spatula, or your hands, begin to mix ingredients until everything is incorporated and formed into a rough ball.
4. Turn the mixture onto a clean and floured work surface with the help of a plastic spatula. Knead the dough until all dried ingredients are well incorporated resulting into a smooth, soft texture. Do not overwork the dough!
5. With the help of a spatula, transfer the dough back into the large capacity bowl, or plastic container and cover it with either a damp cloth, plastic wrap, or lid.
6. Allow the dough to rest in a draft free area until doubled in size. Depending on the temperature of the room, this should take no longer then 1½ to 2 hours. At this point you can start shaping the pizza balls.
*For even better results, and flavor development, you can place the dough in the refrigerator for 6 up to 24 hours. If you choose to refrigerate the dough, you must first allow it to return to ambient temperature before you shape it. Depending on the temperature of your kitchen, this should take at least one hour.
7. Once doubled in size, turn the dough onto a floured surface and with a bench scraper divide it into 6 portions each weighing about 250 grams.
8. Shape each portion of dough into loose, uniform balls and cover them with either a cloth, plastic wrap or place them into stackable dough boxes.
on February 26, 2018
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