“This recipe is adopted from Evelyne Slomon (with a few of my touches), whom I consider to be one of the greatest pizza gurus of all time. This is for a basic versatile delicious dough. Enjoy!!”
READY IN:
26mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In a stand mixer put in water and yeast and mix on lowest speed. Make sure the yeast is dissolved completely. The water will be light brown.
  2. Fit your stand mixer with the paddle. Add salt and flour (slowly) to mixer and mix on medium. Once flour is all in, mix on high. Once mixed, change paddle for the dough hook and mix for 10-15 minutes.
  3. The dough is ready to be tested once it starts to climb the hook.
  4. Test the dough by squeezing in your hand. If is too wet it will stick to your hand. If too dry it will crumble. Add more water or flour as appropriate and in VERY small amounts (about 1 tbs at a time). If the dough looks good take a small piece and stretch it slightly like your making a tiny pie. If it retains it's consistency the same way bubble gum does as you blow bubbles, the dough is ready.
  5. Form the dough into a tight ball and place in a large bowl, preferably metal and coat it LIGHTLY in olive oil. Cover with a tea towel. Allow the dough to double in size, about 2 hours, then punch it down. I typically allow my dough to rise at least 3 times before laying it out to bake.
  6. Now you can either stretch your dough for a round pie or lay it into a square pan to bake.
  7. If you are making a basic pizza. This dough should cook up perfectly at 450°F for 11 minutes on the bottom rack of a conventional oven.

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