We’ve had a few requests for our pizza dough recipe. Since Steve can’t stand to knead (for reasons reaching from his carpal-tunnel-raddled wrists to his brain’s general hatred of things that are boring), the mixer’s dough hook is essential for him. Those made of sterner, less easily distracted stuff can hand-knead to their hearts’ content.
Alice Waters (on page 60 of The Art of Simple Food) is right—letting the dough rise slowly overnight in the refrigerator makes it extra tender. Enjoy!
(adapted from Alice Waters’ The Art of Simple Food)
In a large mixing bowl, stir together:
- 2 tsp. dry yeast (one packet)
- ½ c. lukewarm water
- ¼ c. unbleached white flour
- ¼ c. rye flour
Allow this mixture to proof, until very bubbly, about 30 minutes. Mix together in another bowl:
- 3-¼ c. unbleached white flour
- 1 tsp. salt
Stir this into the yeast and flour mixture along with:
- ¾ c. cold water
- ¼ c. olive oil
Mix thoroughly, then attach the dough hook to your electric stand mixer and knead the dough for about 5 minutes. You might have to add more flour if it’s too wet, but even after several minutes your dough should still seem a bit moist and sticky. (If a few bits are still adhering to the sides and bottom of the bowl, that’s probably the right texture.) You want an elastic, yet soft and moist dough.
If you don’t have an electric stand mixer with a dough hook, Steve salutes your sturdy constitution and stalwart wrists, and hopes you have a lightly floured board to knead your dough to the right consistency.
Put the dough in a large bowl and cover. Let it rise for a couple of hours in a warm place, and your pizza dough is ready to roll. If you’ve decided to take the “tenderizing” refrigerator route, take the dough out of the refrigerator two hours before shaping.
Great picture…. of the young girl and Steve tossing the dough.
I am always thankful for my Kitchen Aid Mixer….. a relic from the 80’s.
That’s about the vintage of our mixer, too. We keep talking about buying a new one, but never seem to get around to it. What color is yours? (Ours is navy blue.)
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OHHH, this recipe is a keeper. I can’t wait to try it. Do you ever use bread flour or add vital wheat gluten?
Steve (the bread maker) says he has used bread flour for pizza crust. But he usually just uses AP. And, no, he hasn’t ever added any gluten.
You are right: letting the dough rise slowly in the refrigerator gives the best results for pizzas and all breads! I also like to reduce the amount of yeast. It does not change the rising of the dough (is you keep some reasonable amount of yeast!) and gives a better taste. Many recipes ask for too much yeast… This looks like a great recipe 🙂