Pizza Dough

Cattleships's Note:

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.

• Total Time: 2 hrs 15 mins
• Prep Time: 2 hrs
• Cook Time: 15 mins

Ingredients:

Yield: 3 Medium ...

• 1 compressed yeast cakes or 1 package active dry yeast
• 473.18 ml water (80° - 90°F for compressed yeast, 105° - 115°F for dry yeast)
• 236.59 ml pastry flour
• 19.71 ml sea salt
• 1301.24-1419.54 ml unbleached all-purpose flour

Directions:

1. 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.
2. Add the pastry flour and salt and mix well.
3. Continue kneading and adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky, about 10 minutes.
4. Shape the dough into a ball and put in a lightly oiled bowl.
5. Turn the ball to coat it with oil.
6. Cover and let rise in a warm draft-free place (75°F.) for one hour, until doubled in volume.
7. Punch down the dough and divide it into three balls.
8. Place the balls on parchment paper or a lightly floured work surface, cover, and let rise for 45 minutes, until doubled.
9. This dough can be frozen for future use.

Reviews

[Chef #284508]

I tried this recipie out at the culinary school I go too. I prepared the pizza as a meal for the students and Chefs. I made my own sauce to go with it. FANTASTIC THIN CRUST! It works best if you roll it out thin and cook it at about 500 F for 4-6 min. Nice texture. This is a great recipie