Categories: Pasta- Pasta Sauce- Pizza- Flatbread
Ingredients
- 1 3/4 cups lukewarm water
- 2 tsp. granulated sugar OR honey
- 4 cups bread flour, plus more for kneading
- 1 (1/4 oz.) pkg. active dry yeast
- 2 tsp. salt
- 3 Tbsp. olive oil
Directions
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In a large mixing bowl whisk together water sugar and 2 tsp. of the flour. Whisk in yeast. Set aside until the yeast begins to foam or bubble, about 10 minutes. (If yeast fails to bubble, discard the mixture and start over.)
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Meanwhile, whisk the salt into the remaining flour until evenly combined.
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When to yeast is bubbly, add oil, stirring with a fork to combine. Begin adding the flour mixture, a cup at a time, stirring until combined. As more flour is added, it may become tough to stir the dough with the fork. Continue incorporating the flour with your hands. gently kneading it into the dough while still in the bowl. When all the flour is added, turn the dough out onto a well-floured work surface.
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Knead the dough just until it comes together in a smooth, supple mass, 7 to 10 minutes. Add more flour to the dough and the work surface as necessary, but do not over-flour or the dough will be tough: The dough should be very moist and somewhat sticky throughout (the high moisture content will keep the crust from drying out when baked).
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Clean and lightly oil the mixing bowl. Place dough back in the bowl, lightly oil the top of the dough, then cover with plastic wrap and refrigerate several hours or overnight.
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About 2 hours before baking, remove dough from refrigerator, punch it down and divide it into 4 equal pieces. Roll each piece into a ball and place them on a greased baking sheet. Lightly oil the top of each ball and loosely cover with plastic wrap. Set aside until almost doubled in size, 1 to 2 hours.
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Lightly flour each ball into a flat disc, working from the center of the dough outward, then stretching the outer crust to widen the disc. If the dough springs back, set it aside to rest on a floured surface and move to the next ball. Continue to stretch until each disc is 10 to 12 inches in diameter.
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Place each disc on a well-floured pizza peel or flat baking sheet before assembling to prevent the pizza from sticking before it is moved to the oven. Assemble the pizzas and bake.
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makes dough for 4 (10 to 12 inch) pizzas.