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Pizza Dough – Fast From Scratch!

Pizza for Two
Scale out 9 oz. of bread flour (about 1¾ cups) in a medium sized mixing bowl. Add 1
teaspoon of yeast and pour ¾ of a cup warm water over the yeast. [I like to use spring
water]. Add ½ teaspoon of sugar and 1 teaspoon of
Kosher salt [or other uniodized salt]. Try to not put the salt directly on the yeast.
Let this sit for 30 seconds to allow the yeast to soften.
Stir all of the ingredients until the mixture begins to hold together. This is the point
to add a little water if the dough seems dry or a little flour if the dough seems too wet.
Use your hands to make this into a dough. Knead the dough vigorously for 2-3 minutes,
lightly flouring the surface as necessary. Try not to add too much flour during kneading.
The more vigorously you knead the dough, the better developed your dough will be.
Round the dough by folding the edges towards the center, while stretching it at the same
time. You want to create a smooth, tight surface to the dough so that it can hold in the gas
produced by the yeast. Place the dough back in the bowl, cover, and
allow it to rise. If your kitchen is cool, you can place the bowl in a pan half filled
with warm water. After 40-60 minutes the dough should be risen
to about double in size. A floured finger should leave an indentation when gently pressed
into the dough. Take the dough out of the bowl, onto your
work surface. Cut the dough in half and round each piece
as before. Try not to use too much flour while rounding the dough. Pinch the dough to seal. Pour a little olive oil on a sheet pan and roll each piece of dough in the oil. Cover with plastic wrap and let rest for 15-20 minutes. You can use a sheet pan lined with foil for
easier cleanup. Time to make the pizzas!
Spread out each piece of dough with your fingertips onto the sheet pan. If the dough resists stretching
to much, recover and let it rest another 10 minutes. Never try to stretch dough that has
just been rounded or kneaded – the gluten will be too tight.
When the pizzas are the desired size, put on your favorite toppings. Here, I am using
my sweet tomato sauce, shredded mozzarella, pepperoni, parsley and a dash of coarse grind
pepper. I also made another batch with sautéed mushrooms.
These are ready to bake. Bake them in a 400º F oven for about 20 minutes.
These are done. Remove them from the pan. Time to slice and
eat! Mmmm. Here’s a look at the mushroom pizza.
Goes great with beer on a Friday night. Happy baking!

About Earl Carter

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