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How To Make Master Pizza Dough
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Add flour, salt, yeast, water, and olive oil to a mixing bowl. (Flour: all-purpose, or bread flour, or my favorite is “00” flour)
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Mix on low until dough comes together & is silky. About 5 min. It will be wet & sticky. You can mix this by hand, as well. Get it to a silky texture.
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Pour a little olive oil on the counter. Yep! Olive oil - not flour. Do the 1st “stretch & fold”. Pull each side up & fold over. Do all 4 sides.
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Let rest 5 minutes and do a 2nd set. Showing you more slowly. The dough is stretchy, sticky, but cohesive. Let rest again for 5 min.
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Do a 3rd set. So elastic & silky. Holding its shape better. Let rest 5 min.
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Last set. Getting bubbles. Look how much structure. It’s gorgeous. Place in oiled bowl, cover, refrigerate 24 hrs.
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Next day: Lightly flour counter, divide dough & make your style of pizza. Recipe makes 2-3 medium pies (about 1 kilo).
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Lightly work the dough into your shape. If it bounces back let it rest a few min & stretch again.
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Idea! Alfredo sauce, cheese, red onion, artichokes, Pesto Herb Oil, salt & pepper. Then bake!
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Enjoy! Or.....
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You can also pan this dough, let it rise, then top it for Detroit Style. Or New York, Sicilian, Chicago, Roman, even Focaccia.
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Dough recipe credit Peter Reinhart’s Perfectly Pan Pizza
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4 1/2 cups (567 g)
Flour
1 3/4 tsp (11 g)
Salt
1 1/4 tsp (4 g)
Active Dry Yeast
2 cups (454 g)
Water (cool)
3 Tbs (42 g)
Olive Oil - divided
afoodloverslife
Sara Kennedy
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