DOUGH RECIPE
For our pizzas, we adapted Frank Pinello's dough recipe, which can originally be found here. We found this an easy recipe to use and it worked well for all of our pizzas.
Prep: 2 hours 30 minutes
Ingredients
1 ½ cups water heated 110-115° F
1 teaspoon active dry yeast
1 ½ tablespoons olive oil
1 ½ teaspoon kosher salt
3 ½ cups all-purpose flour
Directions
1. Whisk together the water, yeast, olive oil, and salt. Let the yeast foam for 5 minutes. Make sure its room temperature.
2. Add in 3 cups of flour and use your dough hook to knead. Knead for a good minimum of 5 minutes, until the dough is smooth and just slightly tacky, but not sticky. Add the additional ½ cup of flour, if needed, and knead until smooth.
3. Place the dough in a large, well oiled bowl. Cover with plastic wrap and store in a warm place to proof for 1 hour, or wrap the dough in plastic wrap and store in your refrigerator until you’re ready to use it. If using the dough from the refrigerator, let it come to room temperature before working with it.
Written by Karsha
Ingredients
1 ½ cups water heated 110-115° F
1 teaspoon active dry yeast
1 ½ tablespoons olive oil
1 ½ teaspoon kosher salt
3 ½ cups all-purpose flour
Directions
1. Whisk together the water, yeast, olive oil, and salt. Let the yeast foam for 5 minutes. Make sure its room temperature.
2. Add in 3 cups of flour and use your dough hook to knead. Knead for a good minimum of 5 minutes, until the dough is smooth and just slightly tacky, but not sticky. Add the additional ½ cup of flour, if needed, and knead until smooth.
3. Place the dough in a large, well oiled bowl. Cover with plastic wrap and store in a warm place to proof for 1 hour, or wrap the dough in plastic wrap and store in your refrigerator until you’re ready to use it. If using the dough from the refrigerator, let it come to room temperature before working with it.
Written by Karsha