My mom and I learned how to make the perfect - and easiest - dough on our trip to Italy in 2014!

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Name: Florence Pizza Dough
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4
Cuisine: Italian
Ingredients: 3.5 cups All purpose flour; 1.5 tablespoons Salt; 1.5 cups Hot water; 1.5 tablespoons Yeast active dry; 1 tablespoon Olive oil

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INGREDIENTS

3.5 cups All purpose flour
1.5 tablespoons Salt
1.5 cups Hot water
1.5 tablespoons Yeast active dry
1 tablespoon Olive oil

INSTRUCTIONS

Mix the Water and Yeast together and allow to foam for a few minutes. Okay to add a teaspoon of sugar, if desired, for the yeast. Make a mountain of flour on a clean counter top. Add the salt and sift with a fork, slowly forming a "well" to pour the water/yeast mixture. Slowly pour half the water/yeast mixture in the well, adding the olive oil - pull the flour/salt into the well. When the ingredients reach a consistency that resembles pancake batter, add the rest of the yeast/water mixture and incorporate more the walls of the mountain into the liquid mixture. Once thick enough to fold with a spatula, mix by scraping and folding until it is thick enough to mix and knead with your hands.

Fold and roll the dough over and over - for about 4 to 7 minutes enough a nice ball forms. Cut into four pieces, form into nice balls. Place on a clean surface that has been greased with olive oil. Rub olive oil all over the balls (lightly), place a few inches apart and cover with a hot wet towel. Allow to rise for 1 to 1.5 hours.

Roll out dough and top as desired (best if sauce and toppings are light). Bake at 450 in the oven or grill on a pizza stone until edges of pizza are lightly browned.

NOTES

Love your dough - take your time and don't rush.

Create a garlic olive oil by crushing garlic into some EVOO a couple hours prior to baking. Drizzle this on the crust/edge right when the pizza is done baking for an authentic Italian taste! Also, jalapeno oil is tasty!

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Florence Pizza Dough

3.5 cups All purpose flour
1.5 tablespoons Salt
1.5 cups Hot water
1.5 tablespoons Yeast active dry
1 tablespoon Olive oil

Mix the Water and Yeast together and allow to foam for a few minutes.  Okay to add a teaspoon of sugar, if desired, for the yeast.  Make a mountain of flour on a clean counter top.  Add the salt and sift with a fork, slowly forming a "well" to pour the water/yeast mixture.   Slowly pour half the water/yeast mixture in the well, adding the olive oil - pull the flour/salt into the well.  When the ingredients reach a consistency that resembles pancake batter, add the rest of the yeast/water mixture and incorporate more the walls of the mountain into the liquid mixture.  Once thick enough to fold with a spatula, mix by scraping and folding until it is thick enough to mix and knead with your hands.

Fold and roll the dough over and over - for about 4 to 7 minutes enough a nice ball forms.  Cut into four pieces, form into nice balls.  Place on a clean surface that has been greased with olive oil.  Rub olive oil all over the balls (lightly), place a few inches apart and cover with a hot wet towel.  Allow to rise for 1 to 1.5 hours.

Roll out dough and top as desired (best if sauce and toppings are light).  Bake at 450 in the oven or grill on a pizza stone until edges of pizza are lightly browned.

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Nutrition

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Serving Size: 1 Serving (199g)
Recipe Makes: 4 Servings

Calories: 403
Calories from Fat: 17 (4%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 5.8mg		0 %
Potassium 117.3mg		3 %
Total Carbohydrate 83g		24 %
	Dietary Fiber 3g	12 %
	Sugars, other 80.1g
Protein 11.2g		16 %
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.

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Calories per serving: 403

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