in a recent post, i showed the bountiful harvest of our pizza oven, and failed to provide my pizza dough recipe ~ i am human after all!
Mrs. Christine Da Bramo, this one’s for you ~
ps ~ we’re doing well and excited about being able to have our family and FRIENDS visit (hint, hint) here in sunny san antonio!
- 5-6 c. flour, plus additional for dusting board and kneading
- 2 T active dry yeast
- 2 T olive oil
- 1 T sugar, (or honey)
- 2 tsp salt
- 2 1/4 c water, 110 – 115 degrees (water feels just a little warmer than the inside of your wrist)
in a large bowl, combine 1 cup flour, yeast, sugar and 1/4 cup water; let stand until foamy and doubled in bulk (5-10 minutes). spoon about 3 cups of flour into yeast mixture, stir in water, olive oil, and salt with a wooden spoon until flour is incorporated. (dough can rest at this point for 10 – 20 minutes) add enough flour to make a workable dough (not too sticky); turn onto floured surface, knead for 4-8 minutes, adding flour in small amounts until a nice dough is formed (gently press your finger into the dough, if it springs back, your dough is finished) gently shape dough into and place smooth side down in a clean bowl drizzled with olive oil, turn so smooth side is now facing up and is lightly coated with the olive oil. place plastic wrap or clean tea towel over bowl; allow dough to rise for 1 – 11/2 hours in a warm, draft-free area. when dough is doubled in size, you are ready to make pizza or bread! gently turn dough onto lightly floured surface; cut dough into desired sizes. roll out for pizza, place on baking sheet (for traditional italian pizza, sprinkle corn meal on baking sheet), drizzle with olive oil, sprinkle with salt and top with your favorite toppings or mine (see pizza for…three?). bake in a traditional oven at 425 degrees for about 10 – 12 minutes, a wood fired pizza oven for about 2 -3 minutes, or grill for about 4-5 minutes. ** for bread, shape into long, rustic loaves, seam side down. place on parchment lined baking sheet, make 3 diagonal slits in the top of the bread with a sharp knife. allow bread to rise again, 45 minutes or until doubled in bulk. you can brush the dough with an egg wash (1 egg, 1 T water, beaten well) just before baking, sprinkle with salt for crispy crust. you may also add seeds to the dough when kneading and to the tops after brushing egg wash. bake in a 425 degree oven for 20 – 30 minutes. this dough with make about 8 10 – inch italian pizzas, 4 thick crust pizza, 5 calzones, or 2 large rustic bread loaves. enjoy ~ v