Pizza Dough

Name: Pizza Dough
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 3 Medium Pizzas
Ingredients: 1 compressed yeast cakes or 1 package active dry yeast; 2 cups water (80° - 90°F for compressed yeast, 105° - 115°F for dry yeast); 1 cup pastry flour; 4 teaspoons sea salt; 5 1/2-6 cups unbleached all-purpose flour

(2)

Recipe by Cattleships

This recipe was e-mailed to me from Pamela Sheldon Johns at Italian Food Artisans. The recipe actually says that this recipe will make 6 individual pizze, but I got 3 good sized pizzas out of it. It was quite good (if I don't say so myself) for my very first foray into pizza making from scratch. Thank you, Pamela.

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READY IN: 2hrs 15mins

YIELD: 3 Medium Pizzas

UNITS: US

INGREDIENTS

Nutrition

1

compressed yeast cakes or 1 package active dry yeast
2

cups water (80° - 90°F for compressed yeast, 105° - 115°F for dry yeast)
1

cup pastry flour
4

teaspoons sea salt
5 ¹⁄₂ - 6

cups unbleached all-purpose flour

DIRECTIONS

In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast into the lukewarm or warm water until it dissolves.
Add the pastry flour and salt and mix well.
Continue kneading and adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky, about 10 minutes.
Shape the dough into a ball and put in a lightly oiled bowl.
Turn the ball to coat it with oil.
Cover and let rise in a warm draft-free place (75°F.) for one hour, until doubled in volume.
Punch down the dough and divide it into three balls.
Place the balls on parchment paper or a lightly floured work surface, cover, and let rise for 45 minutes, until doubled.
This dough can be frozen for future use.

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