GRANDMA PIZZA DOUGH

facebook share image   twitter share image   pinterest share image   E-Mail share image



Grandma Pizza Dough image

All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style Pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 15m

Yield Makes enough for 1 pizza

Number Of Ingredients 6

2 1/4 cups warm water (110 degrees)
1 1/2 teaspoons active dry yeast (not rapid-rise)
6 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon plus 1 1/2 teaspoons kosher salt
2 tablespoons sugar
3 tablespoons extra-virgin olive oil, plus more for bowl

Steps:

  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

There are no comments yet!