Prep 2 hrs
Cook 15 mins
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.
- 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
- 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.
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