Cooking Live Pizza Dough
Submitted by bob1150
Simple homemade pizza dough with just five ingredients: flour, yeast, olive oil, sugar, and salt. Knead by hand or food processor for chewy, bubbly crusts every time.
YIELD
1 doughPREP
30 minCOOK
60 minREADY
1 hrsGood pizza starts with good dough, and this one nails the fundamentals without overcomplicating things.
Five basic pantry ingredients get kneaded into a smooth, elastic ball that rises for an hour and then is ready to stretch into whatever shape pizza night demands.
You can work it by hand on a floured surface or let a food processor do the heavy lifting in about 15 seconds flat.
The result is a dough with real chew, great flavor, and enough structure to hold up to whatever toppings you throw at it.
Pro Tips
- Make sure your water is lukewarm, not hot. Too much heat kills the yeast before it has a chance to work
- The yeast should be foamy after 10 minutes of proofing. If it’s not, your yeast is dead and you need a fresh packet
- Knead until the dough feels smooth and springs back when you poke it. That’s the gluten telling you it’s ready
- For a crispier crust, roll the dough thinner. For a chewier, bread-like base, stretch it thicker and let it puff in the oven
Ingredients
Directions
In a large bowl proof the yeast with the sugar in ⅓ cup lukewarm water for 10 minutes, or until it is foamy.
Stir in an additional ⅓ cup lukewarm water, oil, 2 cups flour, and salt and blend mixture until it forms a dough.
Knead the dough on a floured surface, incorporating as much of the remaining ¼ cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor.
Proof the yeast as described above and in a food processor combine it with the remaining ingredients .
Process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at a time, if it is too wet, and knead the dough by processing it for 15 seconds.
Put the dough, prepared by either method, in an oiled bowl and turn it to coat it with the oil.
Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down.
The dough is now ready to be formed into pizzas.
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