Pizza dough is a surprisingly simple dough to make, and rolling it out is fun. The simplest recipe calls for flour, yeast, a bit of olive oil and a bit of salt and enough warm water to make a good, sturdy dough. Here’s a recipe that’s a little fancier:
Ingredients
2 1/2 cups of bread flour*
1/4 tsp salt
1 package of active dry yeast
A few tbsp. of olive oil, enough to make the dough workable
1 cup of water, warmed to no hotter than 115 degrees Fahrenheit
1 clove thinly sliced garlic
2 tbs. of rosemary leaves
Combine the flour, salt and yeast and whisk until they are well combined. Add the olive oil, and mix with a wooden spoon. Then, add enough warm water till the dough comes together.
Flour a bench or pastry board. Take the dough out of the bowl, and place it on the bench. It should be a bit stretchy. Form it into something like a ball, and turn it rapidly between the palms of the hands to make it more round.
Here’s a tip that professionals use to knead pizza dough. Pull the dough toward you, then push it away with the heel of the hand. This develops the gluten. Repeat the action till the dough is smooth and somewhat shiny. Make sure the board is well floured so the dough doesn’t stick.
When the dough is ready, transfer it to the bowl. Some bakers cover it with a clean dishtowel, and put it in a warm but not hot place for it to rise. A place that is too hot will kill the yeast. Some bakers cover the dough with a sheet of plastic wrap. To make sure that the dough doesn’t stick to the wrap, they spray it with vegetable oil. Then, they put the covered dough in the warm place. Some professionals have ovens that have proofing trays, which is ideal. Others put the dough in a sunny window.
The dough should double in size, which takes about one to one and a half hours. Preheat the oven to 400 degrees F. in the meantime.
When the dough is risen, remove the covering, and give the dough a tap to deflate it. Some people punch it. Flour the board, then flour the rolling pin. Transfer the dough to the board and roll it out with a rolling pin. Some professionals use a dowel-type rolling pin because it gives them a better feel for the dough.
Give the dough a slight turn after every roll so that it can result in an even circle, and make sure to flour it generously so it doesn’t stick. Transfer the dough to a pizza stone or a baking sheet, and dock it with a fork so it doesn’t erupt. Place the slivers of garlic and rosemary upon it. Brush with the remaining olive oil, place in the oven, and bake for about 15 minutes or until the pie is golden.
* Bread flour has more gluten, so the dough is firmer and feels good to work.
