Best Pizza Dough

#1
Ingredients:

1 1/2 cups very warm water

2 teaspoons yeast

2 teaspoons sugar

16 ounces (about 2 3/4 cups) bread flour

3 1/2 ounces (1/2 cup) semolina flour

1 teaspoon salt

you will also need:

a food processor

about a tablespoon of olive oil

a large bowl

Instructions: Makes 2 Medium Pizzas, Each Serving 2-3 People

Using your food processor, you can make a perfect pizza dough in under 5 minutes with hardly any mess to your kitchen.  Of course, you could also mix the dough in a heavy duty stand mixer, in a bread machine, or by hand (although the latter would be serious workout).

Place very warm water, yeast and sugar in food processor and pulse once or twice to mix.  While most recipes will tell you to use lukewarm water when making yeast dough, I find that by the time you take hot water, put it into a measuring cup and then into a food processor, it has cooled significantly.  I always use water that is almost too hot to the touch, and have always had great luck with this dough.  Let sit while you measure out the dry ingredients.

After 2-3 minutes you will see small bubbles forming in the liquid in the food processor, which indicates that your yeast is working.  Dump in the dry ingredients and turn on the food processor.  The machine will go all the work, including the kneading.  After about a minute the dough should form into a ball going around in your food processor.  Open the machine and take a look.  If you think the dough is too wet, you can add a bit a flour, but know that too wet is better than too dry, and the dough will loose some of its stickiness as it rises.

Place about a tablespoon of olive oil in a large bowl.  Take the dough out of the food processor (putting a little olive oil on your hands will keep it from sticking) and form it into a ball.  Place in the bowl and turn to lightly coat with the olive oil.  Cover with a clean kitchen towel and let dough rise in a warm, draft free place for about an hour or until doubled in size, before rolling out and baking.  For a crust with a perfect pizzeria taste and texture, I recommend baking on a pizza stone in a very hot oven (500 - 550°F for about 10 -12 minutes.
 

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