Pizza Dough #1
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 3/ 4 cu p unbleached white whole wheat floour
- 3 tablespoon s extra virgin olive oil -- divided
- 1 cu p warm water -- (105F - 115F), or more
- 2 cup s unbleached all-purpose flour
- 1 1/2 teaspoon s active dry yeast
- 1 1/2 teaspoon s coarse kosher salt
- Punch
- 3 tablespoon s vital wheat gluten
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
Chef Wood
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- Whisk 1 c warm water and yeast in small bowl; let stand until yeast dissolves, about 5 min. Using on/off turn, mix both flours. wheat gluten, and coarse salt in processor. Whisk 2 T oil into yeast mixture. With machine running, gradually add yeast mixture thru feed tube of processor. Process until dough forms ball, adding more warm water by tsp if dry, about 1 min. Transfer dough to floured work surface; knead until dough comes together.
- Brush lg bowl with 1 T oil. Place dough in bowl; turn to coat. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in size, 1 1/2 - 2 hrs. Punch dough down. Divide in half; in separate resealable plastic bag. Chill up to 4 days or freeze up to 1 month. Let chilled dough stand 1 hr or frozen dough stand 4 hrs at room temp before rolling.
- Makes 2 crusts
- "Bon Appetit, May 2009"
Plating
Cookware for this recipe
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Mixing bowl
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Whisk
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Food processor