Pizza Dough

Pizza Dough Recipe

Total:1 hr 30 min
Prep: 20 min
Inactive: 1 hr 10 min

INGREDIENTS:

• 1 lb. (31/2 cups) natural bread flour; a lot of as required
• 2 tsp. sugar or honey
• 11/2 tsp. flavoring (or 21/2 tsp. kosher salt)
• 11/4 tsp. instant yeast
• 11/2 Tbs. extra-virgin olive oil; a lot of as required
• Semolina flour (optional)

MEHOD:

1. Mix the flour, sugar or honey, salt, yeast, and vegetable oil in an exceedingly giant bowl or within the bowl of an electric stand mixer. Add 11fl. oz.(11/4cups and two Tbs.) of cool(60° to 65°F) water. With an outsized spoon or the paddle attachment of the mixer on low speed, combine until the dough comes along in an exceedingly coarse ball, two to three minutes by hand or1to two minutes within the mixer. Let the dough rest, uncovered, for five minutes.
2. Knead the dough: If victimization an electric mixer, switch to the dough hook. Knead the dough for two to three minutes, either by hand on a gently floured surface or with the mixer’s dough sweep up medium-low speed. As you knead, add a lot of flour or water as required to supply a ball of dough that is swish, supple, and fairly tacky however not sticky. once poked with a clean finger, the dough ought to peel off sort of a Post-It® note, deed solely a slight residue. it should stick slightly to very cheap of the bowl however not to the perimeters.
3. Chill the dough: gently oil a bowl that's double the scale of the dough. Roll the dough into the bowl to coat it with the oil, cover the prime of the bowl tightly with wrapping, and refrigerate for at least eight hours and up to three days. can|it'll} rise slowly within the white goods, however, will stop growing once fully chilled. If the plastic bulges unharness the greenhouse emission buildup by lifting one edge of the wrapping (like forcing out it) to seal off.
4. To create a dish, follow the directions on the facing page.
5. To freeze the dough: once kneading the dough, divide into four items for pizzas or calzones or two items for stromboli. Freeze every ball in its own zip-top Deepfreeze bag. They’ll ferment somewhat in the Deepfreeze, and this counts because of the rise. Before victimization, thaw fully in their luggage overnight in the icebox or at temperature for two to three hours. Then treat the dough specifically as you'd regular overnighted dough, continuing with the directions for making pizzas, calzones, or stromboli.

no-cook tomato sauce

INGREDIENTS:

• Makes 3 1/4 cup
• 1 28-oz. can crush or ground tomatoes
• 2 Tbs. red-wine vinegar or lemon juice
• 1 tsp. dried (or 1 Tbs. finely chopped fresh) oregano, basil, marjoram, thyme, or parsley(optional)
• 3 to 5 cloves garlic, minced or pressed (optional)
• Kosher salt or table salt and freshly ground black pepper