Rutherfurd.net

Pizza Dough

Source:	Evan Kleiman, mail@angelicafe.com
Yields:	4 pizzas
Prep Time:	15 minutes
Total Time:	1 hour

• package 1 active-dry yeast
• 1 1/2 cups water, very warm (110 F)
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil

Dissolve the yeast in the warm water and set aside.

Note: Make sure the cup is not cold.

Briefly mix the flour and salt in a food processor. Wtih the machine running, pour the water-yeast mixture into the food processor, in a steady stream.

Turn the processor off and add the oil. Pulse the machine a few times to mix in the oil.

Scrape the dough out of the machine and onto a lightly floured surface. With lightly floured hands, quickly knead the dough to incoperate any bits of flour that weren't mixed in the food processor.

Cut the dough into 4 equal pieces. Roll each piece into a tight smooth ball, kneading to push any air out.

If you wish to use the dough immediately, place the balls onto a lightly floured surface. Cover with a clean dish towel and let them rise until they almost double in size.

Note: Rising will take about 45 minutes, so if you have a pizza stone, you can pre-heat it in your oven.

If you wish to use the dough within the next day or two, place balls of dough on a baking sheet covered with a lightly floured dish towel. Loosely cover the dough with plastic wrap -- make sure to leave room for them to rise. Place baking sheet in the refrigerator.

Note: Remove dough from the refrigerator 15 minutes prior to using it.

To use dough at a later date, generously dust each ball with flour, place into a ziplock bag, and freeze for up to a month. Move dough from the freezer to the refrigerator at least 10 hours prior to using it.

Note: To use dough straight from the freezer, take it from the freezer and leave it on the counter. It will defrost in 1 1/2 to 2 hours.

To shape a pizza, place a ball of dough on a lightly floured surface. Lightly flour the top of the ball of dough, then using your finger tips flatten the ball of dough until you have a 1/8 inch thick pancake. Pick up the flattened dough by putting your finger tips 3/4 of an inch from the edge and let the dough hang. Slowly rotate the dough, letting it hang from your fingers, allowing gravity to strech the dough. Before it becomes too thin or you make holes in the dough, with your palms down, drape the dough over the backs of your hands and gently stretch it a little more.

Note: How thin you make the dough is up to you, but remember that a thinner crust will support less toppings.

Lay the dough on a lightly floured surface and cover with toppings of your choice.

Cook pizza for about 8 minutes in the bottom of an oven pre-heated to 500 F.