All-Purpose Pizza Dough
(from mdauphin’s recipe box)
from the test kitchen
Tip At this point, the dough may be placed in freezer bags that have been lightly coated with nonstick cooking spray. Seal, label, and freeze up to 3 months. Thaw in refrigerator before using.
Tip *As a substitute for a baking stone, use an inverted baking sheet placed on an oven rack. For easy pizza assembly, invert another baking sheet on the counter and cover the underside with parchment paper (for baking). Mist the paper with cooking/baking spray, then prepare the pizza on the paper. Transfer the pizza and the parchment paper to the heated baking sheet.
Tip Parchment Tip:Closely watch pizzas that are layered on parchment paper while baking. The high heat from the oven can cause some papers to ignite. Carefully read labels and instructions with paper to avoid using papers in a hot oven that could cause fires.
Source: Better Homes
Categories: Pizza
Ingredients
- 5cups unbleached bread flour
- 1tablespoon sugar or honey
- 1 1/2teaspoons table salt or 2 1/2 tsp. coarse kosher salt
- 1teaspoon instant yeast (also labeled bread-machine or fast-rising yeast)
- 2tablespoons olive oil
- 1 3/4cups plus 1 Tbsp. water, at room temperature
- Nonstick cooking spray or olive oil
Directions
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In the bowl of an electric mixer fitted with dough hook(s) or in a large bowl using a large spoon, combine all ingredients except cooking spray. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft and the gluten will not yet be fully developed at this point.
- If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with the spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.
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Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in bowl, turning once to coat surface with oil. Cover bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes. Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
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Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a baking sheet with nonstick cooking spray or lightly rub with olive oil. Cut dough in four portions. Form each portion in a smooth round ball.*
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Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.
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Meanwhile, place a baking stone** in oven, preheat oven to 500 degrees F, then prepare pizza toppings. Allow at least 45 minutes for the oven and stone to heat.
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On a lightly floured surface, with lightly floured hands, stretch each ball of dough to a 9- or 10-inch circle for thin crust pizza or to 7- to 8-inches for thick crust. To shape the dough, use your hands to form it in a disk, then drape the disk over the backs of your hands and use your thumbs to turn the dough while gently stretching it in a circle. Shape all the dough at once, then set them aside on a counter. If the dough contracts during standing, gently tug it back in shape just before topping. To make pizzas, follow the recipe directions for Marinated Artichoke Pizza and/or Mushroom-Garlic Pizza.