Pizza Dough

Stand Mixer Kneaded, Double-Rise, Quick-Rise Yeast

Make this in a stand mixer using the large bowl and a dough hook. Makes 3 small pizzas.

• 2 tbsp olive oil
• 1 package or 2-1/4 tsp quick-rise dried yeast
• salt
• 500 g (3-1/3 cups) plain flour
• Warm water

1. Combine oil, yeast, 1 tsp fine sea salt, a pinch of flour and 350 ml warm water in a large electric mixer bowl fitted with a dough hook.
2. Set aside till foamy, 2-3 min.
3. Gradually add remaining flour.
4. Mix till a dough forms.
5. Turn onto a lightly floured surface.
6. Knead until smooth and elastic, 6-8 minutes.
7. Place in a lightly oiled bowl, turn to coat, cover with plastic wrap.
8. Set aside till doubled in size 1 to 1-1/2 hours.
9. Knock back dough, knead lightly.
10. Cover and set aside again until doubled in size 45 minutes to 1 hour.
11. Preheat oven to 428 degrees F or 220 degrees C.
12. Divide dough into three rounds.
13. Roll out on a lightly floured surface into 5 mm thick rounds.
14. Transfer to oven trays lined with parchment paper.
15. Add toppings.
16. Bake, swapping trays occasionally, until golden and cooked through 12-15 minutes.

Stand Mixer Pizza Dough, (2 pizzas) Traditional Yeast, Warm or Cold-Rise

Makes 1-1/2 lbs (680 grams) pizza dough

• 1-1/4 cups warm water, divided
• 1 package (8 grams) traditional dry yeast
• 1/2 tsp sugar
• 3 cups all-purpose flour
• 1 Tbsp olive oil
• 1 tsp salt

1. Wash the stand mixer bowl with hot water, dry thoroughly.
2. In stand mixer bowl, stir together 1/4 cup warm water,  yeast and sugar.
3. Let stand until mixture foams up, about 15 minutes.
4. Add flour, olive oil, salt and 1 cup warm water.
5. Using dough hook on low speed, begin to mix ingredients.
6. As ingredients pull together, increase speed slightly until ball forms.
7. If dough seems dry, add warm water 1 Tbsp at a time, if too wet, add 1 Tbsp flour at a time.
8. Mix until dough comes off sides of bowl and forms a ball.
9. Remove dough and knead on a floured surface until no longer sticky but soft and pliable, about 3 minutes.
10. Place dough in a bowl and cover with a clean tea towel.
11. Allow to rise in a warm place until doubled in size, about 30 minutes.
12. Use immediately if needed OR...
13. Remove dough, form into ball, cut in half, make each half into a round and wrap in plastic wrap.
14. Refrigerate up to 48 hours.
15. Remove from fridge and set on counter to stand for 30 minutes before using.

Hand Kneaded Pizza Dough (4 Pizzas) Traditional Yeast, Cold-Rise

• 2-1/4 tsp traditional active dry yeast (one 1/4 oz. envelope)
• 2 cups warm water 105 - 115 degrees F
• 5 to 5 1/2 cups all-purpose flour plus more for dusting
• 2 tsp salt
• extra-virgin olive oil
• pizza toppings

1. Dissolve yeast in warm water in a large bowl, let stand 5 minutes.
2. Stir in 3 cups flour and salt.
3. Stir until smooth.
4. Stir in additional 2 cups flour.
5. Continue adding flour 1 Tbsp at a time, stirring until dough comes away from the bowl but is still sticky.
6. 
   
7. Turn dough out onto lightly floured work surface.
8. Knead with lightly floured hands.
9. Slap dough onto counter, pull toward you with one hand while pushing away from you with the other.
10. Fold the dough back over itself.
11. Repeat until dough is easier to handle (about 10 times).
12. Finish kneading normally until dough is smooth, elastic and soft but a little tacky, about 10 minutes.
13. Shape dough into a ball.
14. Transfer to a lightly oiled bowl.
15. Turn to coat.
16. Cover with plastic.
17. Let rise in refrigerator 8 hours or overnight, let stand 2 hours at room temperature after that.
18. If needed immediately, let rise in a warm place 3 hours or until doubled in volume.
19. Press with finger, an indent should remain.
20. Divide dough into 4 rounds, stretch and roll each into 12" pizzas.
21. Add toppings as desired. Bake 1 pizza at a time.
22. Bake in very hot convection oven OR broil for the first few minutes, then bake at high heat till done.