PIzza dough

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Classic Pizza
Dough making

Ingredients:

1 - 1/4 Oz Envelop - Active Dry Yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm Water (110°F -115°F)
4 Cups - Bread Flour
1 1/2 Tsp. - Salt
2 Tbsp. - Olive Oil
1 Tbsp. - Sugar

Extra flour
Extra Olive Oil

Preparation:

Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture until dissolved. Let the mixture sit to allow the yeast to become "active," (for about ten minutes). The mixture will appear to be foamy and clouded, and, it will begin to release a familiar, "yeasty" aroma.

Add the salt and olive oil and stir again to combine the ingredients.

Add 1 cup of flour to the mixture and whisk in until dissolved.

Add the second cup of flour and whisk it in until the mixture is smooth.

Add the 3rd cup of flour and combine evenly. The dough mixture should now be fairly thick.

Add the last cup and flour and, with your hands, begin to combine and knead the dough.

You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Be patient, folding the dough mixture in on itself, over and over again.

When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it.

Keep folding the mass in half, then in quarters, for perhaps 8 to 10 minutes or so. The dough ball will eventually loose its stickiness, and become pliable and elastic. Kneading is complete when the dough transforms into a silky, smoothly-textured ball slightly larger than a large grapefruit.

Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70° F to 80° F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.

Take the raised dough mass out of the bowl and cut it in half with a knife.

Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them. Hand-mold each portion into a ball, smoothing the outer surface and tucking each portion into itself from underneath. (This action can be likened to stuffing or folding a sock into itself.) Set the two dough balls apart, momentarily, and consider the next steps.

If you choose to continue with making the pizzas now, (recommended), here's how.

Some dough makers "proof," (or re-raise), the dough balls at this point. They can be set apart in bowls or plastic trays and covered at room temperature, to "rest" for an additional 15 or 20 minutes, if you wish. Some recipes call for up to an additional hour of "proofing."

For practical purposes, this pizza dough recipe does not have to be put through a complete second rise cycle.

Try this alternative. Working with the dough at room temperature, roll out each dough ball into a 3/8" thick circle, about 14" in diameter. "Pan" the dough into a pizza pan, then let the panned dough "proof" for 5 to 10 minutes in the pan before adding your sauce, cheese and toppings. This step will give the dough a chance to "blossom," resulting in a thicker, fuller and chewier crust edge.

If you wish to store the dough for later use, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags. If they do, mold them back down into balls and re-bag them.

When you are ready to used the stored dough, allow the dough to warm, (thaw), to room temperature before attempting to roll out and pan.

The refrigerated dough balls, (held at 36°F to 42°F), should remain usable for 24 to 48 hours, but will begin to "deteriorate" or "ferment," thereafter.

Frozen dough balls, (held at -10°F to 0°F), should remain usable considerably longer, weeks perhaps, as long as they are well-wrapped, (to prevent freezer burn), and are air-tight.