​This pizza dough is a soft and light dough. This dough has a reduced amount of yeast, and rising time than most pizza dough recipes. The minimal yeast keeps the crust of the pizza from over rising and taking over the pizza. The minimal yeast makes the dough chewy and not overly fluffy, allowing us to use regular flour rather than bread flower to achieve this.
Makes 1 crust
Ingredients
1 1/4 tsp - yeast
1 tsp - raw Sugar
2 TBSP - olive Oil
2 tsp - sea salt
3 1/2-4 cups - flour
1 1/2 cups - warm water 110
Directions
Add sugar to the *warm water and whisk, then add the yeast and whisk to combine, set aside until frothy about 5 minutes.
Add salt to 3.5 cups flour (reserving the last 1/2 cup) whisk to combine.
Once the yeast is ready add the flour to the yeast mixture.
Mix with wooden spoon until a shaggy dough forms, then dump on the counter and knead the dough, adding remaining flour as needed to form a smooth, soft, and slightly tacky dough. If using a stand mixer use the dough hook and mix until a shaggy dough forms, then slowly add remaining flour (if needed) until the dough pulls away from the sides of the bowl and forms a smooth elastic slightly tacky dough. Let dough rise in a covered and greased bowl for 30 minutes.
Gently punch down dough and roll out on lightly flowered surface (if dough is too sticky) to the general pan or pizza stone size required. Transfer to pan and stretch the dough to the outer edges. Next and most importantly *DOCK the pizza dough
Add your sauce of choice and toppings. Brush crust with olive oil and sprinkle with garlic granules.
*We do not bother checking the temperature of our water, we usually just put the hot water on as high as it can go and then use that, however before using this technique use a thermometer to check the temperature of your hot water to ensure it's no cooler than 110°-115° otherwise your yeast will not proof!
*We have a fancy Viking looking docking tool. We use this to perforate the bottom of the dough once it's in the pan, this helps to keep the dough from bubbling up during baking. We also use the docking tool when we make our homemade crackers and focaccia.
Recipe by Resolute Ridge©
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