Measure the warm water into a 2-cup liquid
measuring cup. Sprinkle the yeast over the top.
In the bowl of a stand mixer fitted with the
paddle attachment, combine the bread flour and
salt, mixing briefly to blend. Measure the room
temperature water into the measuring cup with the
yeast-water mixture. With the mixer on low speed,
pour in the yeast-water mixture as well as the
olive oil. Mix until a cohesive dough is formed.
Switch to the dough hook. Knead on low speed
until smooth and elastic, about 5 minutes.
Transfer to a lightly oiled bowl, turning once to
coat. Cover with plastic wrap and let rise until
doubled in size, 1½ to 2 hours.
Press down the dough to deflate it. Transfer the
dough to a lightly floured work surface. Divide
the dough into two equal pieces. Form each piece
of dough into a smooth, round ball. (If freezing
the dough, wrap in plastic wrap and freeze at this
point.) Cover with a damp cloth. Let the dough
relax for at least 10 minutes but no longer than
30 minutes.
To bake, preheat the oven and pizza stone to 500
degrees F for at least 30 minutes. Transfer the
dough to your shaping surface, lightly sprinkled
with cornmeal. Shape the dough with lightly
floured hands. Brush the outer edge lightly with
olive oil. Top as desired. Bake until the crust
is golden brown, and cheese is bubbling, 8-12
minutes.
Originally Submitted
10/30/2022
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