Classic Pizza Dough (Original Post10/27/09)

This recipe makes one (1) pizza. So, if you are wanting to make multiple pizzas you need to make multiple batches of this recipe. It is pretty simple, however water temperature is IMPORTANT here. 

2/3 cup lukewarm water (between 105 and 115 degrees Fahrenheit) – This is extremely important!
1 1/2 teaspoon active dry yeast (see Note)
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup bread flour
1 cup all-purpose four , plus additional for dusting
Vegetable oil or non stick spray

1.) A mixing bowl or the bowl to a stand mixer can often be quite cool- and thus a detriment to the yeast. If yours feels cool to the touch, fill it first with some warm tap water, drain it, and dry it thoroughly. Then stir in the water, yeast, sugar, and salt together in the bowl just until everything is dissolved. Set aside at room temperature for 5 minutes to make sure the mixture bubbles or foams. If it doesn’t, either the yeast expired or the water was not the right temperature. Throw the mixture out and start again.
2.) If working by hand: Stir in both flours with a wooden spoon to make a soft dough. Sprinkle a clean, dry work surface with a light coating of all-purpose flour; turn the dough out onto it, and knead for 8 minutes by pulling the mass with one hand while twisting it with the other, all the while digging the heel of your twisting hand into the dough. After every two or three push/twist/dig actions, rearrange the dough by folding it onto itself. If the dough is sticking to your hands, add a little more all-purpose flour, no more than a tablespoon or so, then continue kneading until smooth and elastic.
If working with a stand mixer: Add both flours, attach the dough hook, and beat at medium speed until soft dough forms. Continue beating, adding more all-purpose flour in one tablespoon increments if the dough gets sticky, until the mixture is oft and elastic, about 6 minutes.
3.) Wipe a clean large bowl with a bit of cooking oil on a paper towel; or spray it with non stick pray. Place the dough in the prepared bowl, turning the dough so all sides are coated with oil and cover the bowl with plastic wrap. Set aside in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Shape dough according to shape of pan you are using.
Active dry yeast can be stored in the freezer for up to 1 year to preserve its freshness.
I made this dough with a stand mixer and not by hand. Easier yet is to go to your favorite pizza joint and see if they will sell you a dough or go to the grocery store and see if they have dough in the deli department. I know that Publix did in Florida.


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