Pizza Dough

Makes 1 pound pizza dough

4 tsp active dry yeast

1 cup lukewarm water

1 tsp salt

1 teaspoon sugar

6 tbsp extra-virgin olive oil

11/3 cups (6 ounces) all purpose flour

3/4 cup (4 ounces) bread flour

Method

Dissolve the yeast in the lukewarm water. Add the salt, sugar, and olive oil and mix thoroughly with a wooden spoon or hand.

Sift the flours together and mound them on a work surface. Form a well in the center and add the liquid. Mix to form a dough and knead well. Form a ball, coat in flour, and place in a large floured plastic bowl. Cover with a clean kitchen towel and let rest for about 2 hours.

Knead the dough again briefly, then shape in single-portion balls. Let rise under a kitchen towel for 1 hour.

Variations

For a browner, crisp crust, add an egg yolk to the dough. The crust can also be varied by adding 1 cup (51/2 ounces) boiled and mashed potatoes to every 4 cups (1 pound, 2 ounces) of flour. Tis dough is particularly for pan fried pizzas and focaccias.

Too much salt can hinder the dough's fermentation. A tablespoon of malt extract or a pinch of sugar can pinch of sugar can help improve rising , and give the dough a distinctive flavor.

For whole-wheat pizza dough, mix 4 cups (1 pound, 2 ounces) whole-wheat flour, 4 tsp yeast, 2 tbsp olive oil, and salt. Add enough water to make a smooth dough and knead for about 10 mins, until the dough comes away clean from the work surface. Shape the dough into a ball and let rise in a warm place for about 11/2 hours.

This recipe is from my favorite book of food editore.

I usually follow similar procedure for breads too. Some might not need active yeast. The quantity above is good enough for 4 large thin crust pizzas.

I like it when made with pesto base spread, eggplant and Parmesan cheese.