Pizza Dough
Pizza began life as fast food, eaten hot on the back streets of Naples. Today it is found all over the world, but it is still in Naples that skilled pizzaioli use local tomatoes, mozzarella, and basil to produce the finest of pizzas.
Servings: 2 12" pizzas
Ingredients
MAKES 2 X 12 INCHES PIZZA
- 1 pound all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons instant dried yeast or quick rise
- 0.5 teaspoon salt
- 3 tablespoons olive oil
- ¾ to 1 cup lukewarm water, body temperature
Instructions
- In a large bowl, mix the flour, salt, sugar, and dried yeast together. Make a well and stir in the olive oil. Slowly incorporate the water and mix until the dough loosely clumps together. Transfer to a lightly floured surface and knead for 8 minutes, adding a little flour if necessary, until you have a soft dough that doesn't stick but is dry to the touch.
- Rub the inside of a large zip lock bag with a teaspoon of olive oil and place the dough inside. Close by removing most of the air and leave in a draft free spot for 1-1 ½ hours until doubled in size, or leave in the fridge for 8 hours to rise slowly. Punch down the dough to its original size, and then divide it into two portions. At this stage, the dough can be stored in the fridge for up to 4 hours, or frozen. Bring back to room temperature before continuing.
- Working with one portion at a time, push the dough out to make a thick circle. Use the heels of your hands and work from the center of the circle outwards, to flatten the dough into a 12-inch circle with a slightly raised rim. If you find it difficult to push the dough out by hand, you can use a rolling pin.
- The pizza dough is now ready to use, as instructed in the recipe. Dust with cornmeal and get it into the oven as quickly as possible.
Notes
Did you know? The largest pizza ever made was at the Norwood Pick'n Pay hypermarket in Johannesburg, South Africa. According to the Guinness Book of Records the pizza was 37.4 meters in diameter and was made using 500 kilograms of flour, 800 kilograms of cheese and 900 kilograms of tomato puree. This was accomplished on December 8, 1990.
