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Published on May 24, 2010
Shelley Young shows how to make a versatile pizza dough you can cook in the oven or on the grill.
Pizza Dough Yield: 2 large pizzas or 4 individual pizza or 8 mini appetizer pizzas Active Time: 20 minutes Start to Finish: 2 hours
1 cup lukewarm water (110-115 degrees) 1 tablespoon active dry yeast 1 tablespoon extra virgin olive oil 2 3/4 cups bread flour 1 teaspoon fine sea salt
1. Sprinkle the yeast on top of water in a large mixing owl and sitr gently until dissolved. 2. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes. 3. Add oil, most of the flour and salt, and mix until incorporated. 4. Work in most of the remaining flour. Turn out mixture, which may be slightly sticky, onto a floured surface. 5. Knead several turns by hand until smooth and elastic, about 10 minutes. Adjust consistency, if necessary, with a small amount of flour. Dough should be barely moist and no longer sticky. 6. Shape dough into a ball, place in a bowl and cover with plastic wrap. 7. Let the dough rise at room temperature until doubled, about 60-75 minutes, or in the refrigerator overnight. 8. Punch down the dough; roll out, top and bake according to directions.