I probably make pizza ever other week. I come home throw the dough together, let it rise. And by the time Nick gets home, it’s ready to roll out.
It all starts with the rising of the yeast. As my friend Mory said, “It should look like a pint of Guinness.”
After wet ingredients are mixed and kneaded with dry, place in a well oiled bowl.
Let sit for an hour, covered with a dish towel or saran wrap.
The dough was more puffed/rounded. But by the time I got around to taking the photo the dough relaxed.
And don’t forget to get the freshest mozzarella you can find.
1 package active dry yeast
1 teaspoon sugar
1 cup warm water (100-110 degrees)
1 1/2 teaspoon kosher salt
Extra-virgin olive oil
2 teaspoons fresh rosemary, chopped (optional)
3 cups flour, plus more for dusting
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated.
When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it’s crumbly, add more water; if it’s sticky, add more flour – 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic.
Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough.
Brush the crust with a thin layer of olive oil, and top with your favorite flavors. You can make a “white” pizza which consists of ricotta, mozzarella, and parmesan cheese. Then there is the traditional with marinara sauce, mozzarella, parmesan, and fresh basil. Get creative! The world is your pizza!
Slide the pizza onto parchment lined baking sheet in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.