Pizza Dough
I've found this pizza dough recipe to be the easiest and most consistent so far. It starts with a sponge which is utilized for more flavor and improved texture. Once the dough is transferred to the refrigerator, leave it there for at least one hour or up to one day ahead of time. Chilling the dough is a great way to slow the rise time and increase the flavor of your pizza crust. Chilled dough is also much easier to work with when forming your pizza.I used this dough for Peaches and Blueberry Syrup Pizza and Three Cheese Pizza.
Ingredients
Sponge
- 100 g warm water
- 1 package dry yeast
- 1/4 tsp brown sugar
- 50 g ap flour
Dough
- Sponge
- 100 g warm water
- 250 g ap flour
- 1 tsp salt
- Flour for dusting and kneading
Instructions
Sponge
- In a medium bowl, combine all ingredients and mix until all four is absorbed. Cover and set aside in a cool oven for 30 minutes.
Dough
- Mix warm water in with the sponge. Add one fourth of the flour and mix until absorbed. Repeat with remaining flour.
- Dough should be tacky but manageable. Turn on to a well floured work surface and knead for 5 minutes. Add a small amount of flour as required to knead without sticking to counter. Cover and rest for 10 minutes. Dust once more with flour and knead for one minute. Dough should be smooth and subtle.
- Transfer to rise in a lightly oiled bowl and cover with plastic wrap. Set aside in cool oven for one hour.After one hour, the dough should have doubled in size. Move bowl from oven to refrigerator for at least one more hour.
- Turn the oven on to it's highest setting 45 minutes before you plan to bake pizza on pizza stone.
- Take bowl from refrigerator and transfer dough to a lightly floured work surface. Divide dough in half and gently form in to two balls. Dust lightly with flour and cover with plastic wrap to rest for 15 to 60 minutes.