Pizza Dough

Pizza

Every Friday afternoon I get the dough ready to make pizza for dinner.

I’ve tried several dough recipes over the years and finally settled on this one:

1 1/4 ounces or 2 1/4 teaspoon yeast
1 teaspoon sugar

stir both of these into 1 1/2 cups of warm water (about 110 degrees). You can do this in a bowl or I just use my glass measuring cup.

Wait ten minutes until mix is foamy.

Meanwhile, pour about

three cups of flour
and 1 1/2 teaspoons of salt

into a large bowl. Mix and then make a well in the center.

When yeast is foamy after ten minutes, dump into well of flour and stir with wooden spoon until mixed. will be sticky and wet

Transfer onto a floured surfaces and knead 7-8 minutes, adding additional flour as needed.

When dough is elastic and somewhat smooth, put back in bowl (that has now been cleaned, dried and lightly greased with olive oil). Flip dough once to coat both sides and then cover bowl with plastic wrap.

Let sit one to one and one-half hours or until dough has doubled in size.

Return to floured work surface. Cut in half, make into balls and then wrap in plastic and refrigerate until ready to use.

When ready to use, preheat oven to 500 with large baking sheet turned upside down on lower oven rack.

On another baking sheet or big cutting board, lay out a piece of parchment paper.

Shape dough into desired oval or circle on floured work surface. Then move onto parchment paper and add fixings (sauce, etc.)

Then slide into inverted baking sheet in oven.

Bake 10-12 minutes or until desired doneness.

La Bella Figura