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Sunday, March 2, 2014

Phenominal Pizza Dough Recipe

Active Time:     1/2  hrs
Total Time:       3 hrs plus risng time
Yield:               3 large pizzas

This recipe is for a long, slow refrigerated rise. For a quicker rise, you can leave the dough in a warm spot for 2 or 3 hours, but it's flavor and texture will be slightly compromised.


4 cups unbleached bread flour plus extra for dusting

1 1/2 teaspoons instant dry yeast

1 3/4 cups of filtered or bottled water at room temperature

2 1/4 teaspoons of coarse salt

1 tablespoon extra virgin olive oil plus extra for brushing

In a large bowl, whisk together flour and yeast. Slowly add water, mixing with a wooden spoon until incorporated. Stir in salt and oil. At this point, the dough should be rough and raggedy. Brush with olive
oil. Cover bowl with a dry kitchen towel and let it rest for one hour.

Turn out the dough onto a floured surface and pat with flour. Holding tow opposite ends, pull the dough until its about a foot long. Then fold the dough back onto itself and pinch the ends together. Repeat the process 4 more times, rotating the dough each time to stretch alternate sides, until it feels smooth.

Then place dough in a well oiled large bowl. Cover with plastic wrap and let it rise in the refrigerator until it doubles in bulk, or at least 24 to 48 hours.

Turn the dough on a floured surface. Cut into 3 equal parts and form it into balls. Brush each ball with oil and cover them to rest for an hour. 

Then transfer one of the doughs to a 9 x 13 inch  rimmed baking pan. Pull edges to fill pan. Apply your favorite tomato sauce then spread on shredded  mozzarella cheese and bake. Preheat your oven to 450 F and cook pizza for 15 to 20 minutes on until done.

If you wish to freeze the dough it will keep beautifully..    

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