Artisan Pizza Dough
Mix the Dough:
In a large bowl, whisk together the flour, salt, sugar, and instant yeast.
Add the lukewarm water and olive oil, and stir with a wooden spoon or your hands until a rough dough forms.
Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
If the dough is too sticky, add a little more flour, a tablespoon at a time. The dough should be slightly tacky but not overly sticky.
First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap.
Let the dough rise at room temperature for 1-2 hours, or until it has doubled in size.
Cold Fermentation (Optional but Recommended):
After the initial rise, punch down the dough and reshape it into a ball.
Place the dough in a lightly oiled container, cover it tightly, and refrigerate for 24-72 hours. This slow fermentation process will develop deeper flavors and improve the dough’s texture.
Prepare to Bake
Read more on next page
ADVERTISEMENT
