Great Pizza Dough
ingredients ( Great Pizza Dough ) :
2¼ cups all-purpose flour or bread flour
1 tsp salt
½ tsp instant yeast
1 tbsp olive oil
¾ cup + 3 tbsp ice water
Dump the flour, salt, and yeast into a big bowl. Add the olive oil. Really, you can use anywhere from ½ tbsp to 2 tbsp of oil; I don’t find the amount makes much difference in the final crust. If you have a stand mixer, use the flat beater to combine everything, including the water. Once it comes together, switch to the dough hook.
If you’re using your hands, mix the oil into the dough, crumbling it into the flour until it’s sandy in texture. Add the cold water. Mix until it just comes together. Then, pretend your hand is a bread hook and knead the dough for five to seven minutes. Keep a cup of ice-cold water beside you. When your hand gets too warm, dip it in the water.
The dough will be smooth but quite wet once you (or the mixer) finish kneading it. It should stick to the bottom of the bowl but not the sides.
When the dough is ready, place it in a lightly oiled bowl, cover the bowl with plastic wrap, and put it in the fridge. Alternately, you can slice or tear the dough into thirds, then place them on a lightly oiled plate or cookie sheet and cover them in plastic wrap. Either way, let the dough sit in the fridge overnight.
The next day, remove the dough from the fridge two to three hours before you want to make your pizza. Shape the dough into three balls. Cover the balls in plastic wrap or a moist dishcloth, because they’ll develop a gross skin if they’re exposed to air. If you’re concerned about eating white flour, feel free to substitute any amount of whole-grain flour for the all-purpose. Whole-wheat or multigrain pizza is still satisfying, just a bit denser and heavier.
This is an adaptation of Peter Reinhart’s pizza dough. If you’re interested in baking bread, go buy one of his books! He’s the best.
Tags: Pizza Dough