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This recipe was e-mailed to me from Pamela Sheldon Johns at Italian Food Artisans. The recipe actually says that this recipe will make 6 individual pizze, but I got 3 good sized pizzas out of it. It was quite good (if I don't say so myself) for my very first foray into pizza making from scratch. Thank you, Pamela.
- In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast into the lukewarm or warm water until it dissolves.
- Add the pastry flour and salt and mix well.
- Continue kneading and adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky, about 10 minutes.
- Shape the dough into a ball and put in a lightly oiled bowl.
- Turn the ball to coat it with oil.
- Cover and let rise in a warm draft-free place (75°F.) for one hour, until doubled in volume.
- Punch down the dough and divide it into three balls.
- Place the balls on parchment paper or a lightly floured work surface, cover, and let rise for 45 minutes, until doubled.
- This dough can be frozen for future use.