Prep 15 mins
Cook 11 mins
This recipe is adopted from Evelyne Slomon (with a few of my touches), whom I consider to be one of the greatest pizza gurus of all time. This is for a basic versatile delicious dough. Enjoy!!
- 1 cup warm water (tap water if you get NYC tap water)
- 1⁄4 ounce instant dry yeast (1 package)
- 3 cups unbleached all-purpose flour or 3 cups bread flour
- 1 teaspoon salt
- extra virgin olive oil, to coat dough
- In a stand mixer put in water and yeast and mix on lowest speed. Make sure the yeast is dissolved completely. The water will be light brown.
- Fit your stand mixer with the paddle. Add salt and flour (slowly) to mixer and mix on medium. Once flour is all in, mix on high. Once mixed, change paddle for the dough hook and mix for 10-15 minutes.
- The dough is ready to be tested once it starts to climb the hook.
- Test the dough by squeezing in your hand. If is too wet it will stick to your hand. If too dry it will crumble. Add more water or flour as appropriate and in VERY small amounts (about 1 tbs at a time). If the dough looks good take a small piece and stretch it slightly like your making a tiny pie. If it retains it's consistency the same way bubble gum does as you blow bubbles, the dough is ready.
- Form the dough into a tight ball and place in a large bowl, preferably metal and coat it LIGHTLY in olive oil. Cover with a tea towel. Allow the dough to double in size, about 2 hours, then punch it down. I typically allow my dough to rise at least 3 times before laying it out to bake.
- Now you can either stretch your dough for a round pie or lay it into a square pan to bake.
- If you are making a basic pizza. This dough should cook up perfectly at 450°F for 11 minutes on the bottom rack of a conventional oven.
This is a great dough! We made it for Recipe #218845 and it was a huge hit! I made it in my ABM adding about 1/4 of water based on the way other ABM recipes work and it came out beautifully! I let mine rise twice and I did prebake it for about 6 minutes then bake the pizza itself for about 12 (but my oven is super funky!)! Thanks for posting Joe! We really enjoyed this crust and will certainly make it again! Made for PAC Spring 2010!
We loved this dough! I have an old standby that has now been permanently replaced. I had a little trouble getting the dough together--it kept crumbling. But I added a little bit of water and it rolled out fine. I used Diamond Joe's great marinara for the pizza sauce. Thanks!