LIDO'S PIZZA DOUGH
Steps:
- Measure 1 3 / 4 cup flour and 1 teaspoon kosher salt in a large mixing bowl, set aside. Measure 3 / 4 cup hot water in a Pyrex measuring cup. Insert a thermometer, and when the temperature drops to between 105 degrees and 115 degrees, sprinkle the package dry yeast in. Add 1 teaspoon sugar and 1 tablespoon oil. Stir with a fork just to blend. Leave for 5 minutes until the yeast is foamy on the surface of the water. Pour the water, yeast, oil and sugar mixture into the bowl with flour and salt. Gently fold the liquid into the dry ingredients with a rubber spatula. If it fully, dump the dough on a floured board, counter, or a table. Knead for about 7-10 minutes, a little flour to the Board if the dough begins to hold, or if your dough is too wet. You know, you can kneading, if you press your finger easily into the dough and the indentation disappears. Another indication that you have the dough is kneaded enough, if you notice that the dough is harder to knead it too much elastic. Place the dough in a large, clean bowl, lightly with the oil quantity. Cover the bowl with plastic wrap. Put it in a warm place in your kitchen. Let it twice as big, which is in about an hour to an hour and a half. If your kitchen is not warm enough, it may take about 2 hours for the dough in the size to double. Then dump the dough on a floured board. Turn it once on the board with flour, then pat it to deflate it. Cut the dough into 2 equal parts. Wrap individually in plastic wrap and stored in a Ziploc bag. Refrigerator the dough until you're ready to make your pizza. You can use the dough to a day after it.
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