Pizza Dough 2 Ways
This recipe is from Good and Cheap.
Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 15,000,000 times. I have more cookbooks, too!
There are two ways to make pizza dough: the fast way and the slow way. They’re the same amount of work, just with different waits. The slow method is convenient for a weekday if you make it before bed the night before, pop it in the fridge, then pull it out to rise before dinner.
- 3 cups all-purpose or bread flour
- 1 1/2 tsp salt
- 1/2- 1 tsp instant yeast
- 1 Tbsp olive oil
- 1 1/4 cups water
- Measure out the flour, salt and a teaspoon of yeast into a big bowl. Mix the oil into the flour with your hands, crumbling it until the texture is a bit sandy, then add the room-temperature water. Keep mixing with your hands until it comes together.
- Knead the dough on a lightly floured countertop for 5 to 7 minutes, until it becomes a smooth elastic ball. The dough will be smooth but quite wet.
- Add a small amount of oil to a bowl. Place your dough ball in the bowl and cover with plastic wrap. Let it rise for 1½ to 3 hours, depending on the warmth of your kitchen. It’s done rising when it has doubled in size. Then it’ll be ready to shape into your favorite pizza!
- If you’re organized enough to make the slow dough, I recommend taking the extra time: it’s the best.
- Use the same process as at left, but add only ½ teaspoon of yeast to the flour mixture. Rather than room temperature, the water should be very cold.
- After you place the dough ball in a bowl and cover it, put it into the fridge overnight. Letting the yeast work overnight creates a better flavor; it also makes the dough more elastic and easier to work with.
- The next day, 2 to 3 hours before you want to bake your pizzas, remove the dough from the fridge to return to room temperature.
This is excellent!! Thank you!
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