1. Make the dough -- Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn't cold). Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
2. Divide the dough -- Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
3. Rising and storing the dough: What you do next depends on whether you want to make pizza right way or at a later date.
4. In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.
5. If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.
6. If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight.
7. To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
8. To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.
9. It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (869g)|
|Recipe Makes: Servings|
|Calories from Fat: 111 (6%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 6501.7mg||224 %|
|Potassium 886.1mg||23 %|
|Total Carbohydrate 387.2g||114 %|
|Dietary Fiber 17.6g||71 %|
|Sugars, other 369.6g|
|Protein 54.1g||77 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1910
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