Pizza
Makes four thin crust pizzas
Prep 20 min, stand 30 min, chill overnight or up to three days (or freeze in pizza dough balls) - makes four thin crust pizzas. - check
- 5 cups bread flour (check)
- 1 Tbsp sugar (or honey)
- 1 ½ tsp. Table salt
- 1 tsp yeast
- 2 Tbsp. Olive oil
- 1 ¾ cups plus 1 Tbsp. Water, room temp
- Combine all ingredients.
- Mix by hand (or slow speed with dough hook) for about 3 minutes. Increase speed a little (or start kneading by hand) to produce a smooth, supple dough. If stiff, add more water, if sticky, add flour. Dough should be tacky but not sticky. Lightly grease bowl with olive oil. Form dough into smooth ball and place in bowl, urning to coat the surfacwe with oil. Cover with plastic wrap, let stand at room temperature for 30 minutes then refrigerate overnight, or up to three days. Dough will rise in bowl and then go dormant from cold.
- Two hours before you plan to make pizzas – cut dough into four pieces and let proof/come to room temperature. Prepare toppings and preheat oven – thin crust works really well for a short bake at 500 farenheit.