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Parent Category: Recipes
RECIPE INGREDIENTS
1 1/2 teaspoons active dry yeast
1/4 cup lukewarm water (105 degrees F)
1 1/2 tablespoons olive oil
1/2 cup cold water
1 2/3 cups unbleached all-purpose flour, plus flour for kneading
3/4 teaspoon salt
RECIPE METHOD
In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in
the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in
the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass.
On a lightly floured work surface, knead the dough until smooth and velvety, 8 to 10 minutes. It will be soft.
Cover loosely with a kitchen towel and let rest for 15 minutes.
Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the
dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen
towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe.
You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise
resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them
with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room
temperature for 10 to 15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a
plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly
oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at
room temperature.. The thawed dough should be puffy and soft to the touch.
