Dinner with Bittman: Pizza Dough

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Recipe from How to Cook Everything.

Pizza Dough

Makes: Enough for 1 large or 2 or more small pies

Time: 1 hour or more

You won’t believe how simple it is to make pizza dough at home. And because the dough freezes very well (at least for a couple of weeks), it’s even practical to whip up a batch for one or two people and tuck the rest away for another day.

To make pizza dough by hand or with a standing mixer, follow the directions, but use a bowl and a heavy wooden spoon or the mixer’s bowl and the paddle attachment instead of the food processor. When the dough becomes too heavy to stir, use your hands or exchange the mixer’s paddle for the dough hook and proceed with the recipe.

3 cups all-purpose or bread flour, plus more as needed

2 teaspoons instant yeast

2 teaspoons coarse kosher or sea salt, plus extra for sprinkling

2 tablespoons extra virgin olive oil

1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.

2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)

3. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)

4. When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.

 

Posted in Italian, Recipes

13 Comments

  1. BerthasMussel said...

    Mark, do you suggest any whole wheat version?

  2. Anonymous said...

    I substituted half of the regular flour with whole wheat flour, and it came out great! It works better to use only part whole wheat rather than all.

  3. Jen Graf said...

    I’ve used this recipe many a time as printed above – however, the last time I went looking for it (because I wasn’t at home w/ HTCE) I found it all over the web calling for 1 teaspoon yeast instead of 2… what’s up with that? What difference will it make, if any?

  4. Matt Ostrokol said...

    In the books there is a conversion chart for yeast that says that 2 teaspoons of the Instant Yeast = 1 tablespoon of Active Dry yeast. (I believe that is the right measurement) Maybe that is where the mix-up happened.

  5. fulham pizza said...

    What is the process of Pizza Dough? Can you reply me the process of Pizza Dough step by step clearly?
    What’s things are use it and how much quantity and how many things are use it?
    Thanks…….

  6. Karen said...

    I found this dough to be extremely salty with 2 teaspoons of salt. Next time I’ll make it with half a teaspoon of salt.

  7. Penny said...

    Strange, I’ve been making this for a long time, love the results, but the original recipe I used (Mark B’s) skipped the 1st rising. That’s what I so love about it.

  8. Ellery said...

    Make sure the salt is kosher, as it’s less salty per volume than regular salt. However, we all found it too salty as well. Is this an error?

  9. Kate said...

    How many degrees should we bake the pizza?

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