Recipe
July 14, 2014
Bob Blumer’s Basic Handmade Pizza Dough Recipe
(This is a basic white pizza dough; to make whole wheat dough, use a combination of whole wheat and white bread flour. The best ratio is 25 per cent wholegrain flour and 75 per cent all-purpose flour. If you use too much whole grain flour, the crust will be leaden, not light and airy.)
Step 1: Place the water, oil, and sugar in a large bowl. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. In a medium bowl, combine the flour and salt. Add to the water mixture, 1/2 cup at a time, until well incorporated. If the dough is stiff, add more water. If it is very sticky, add extra flour, 1 tablespoon at a time, until the dough is soft and slightly sticky. Continue to mix until it feels elastic.
Step 2: Turn the dough out onto a well-floured work surface. Knead for about 1 minute, until just smooth and easy to work with, adding extra flour to the surface as necessary to prevent the dough from sticking. Do not overwork the dough or it will be tough. Place the dough in an oiled clean bowl, turn it several times to coat all over with the oil, then drizzle the top of the dough with a little oil.
Step 3: Cover tightly with plastic wrap, place in a warm spot and let rise until it more than doubles in volume, about 1 hour. Punch the dough down and knead on a lightly floured surface for 1 to 2 minutes, until smooth. Divide into two equal-size balls and proceed with your pizza making. (The dough may be made ahead, frozen for up to a month and thawed at room temperature before using.)
Reprinted with permission from Pizza on the Grill Expanded (The Taunton Press, 2014).
Directions
Yield:
(This is a basic white pizza dough; to make whole wheat dough, use a combination of whole wheat and white bread flour. The best ratio is 25 per cent wholegrain flour and 75 per cent all-purpose flour. If you use too much whole grain flour, the crust will be leaden, not light and airy.)
Step 1: Place the water, oil, and sugar in a large bowl. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. In a medium bowl, combine the flour and salt. Add to the water mixture, 1/2 cup at a time, until well incorporated. If the dough is stiff, add more water. If it is very sticky, add extra flour, 1 tablespoon at a time, until the dough is soft and slightly sticky. Continue to mix until it feels elastic.
Step 2: Turn the dough out onto a well-floured work surface. Knead for about 1 minute, until just smooth and easy to work with, adding extra flour to the surface as necessary to prevent the dough from sticking. Do not overwork the dough or it will be tough. Place the dough in an oiled clean bowl, turn it several times to coat all over with the oil, then drizzle the top of the dough with a little oil.
Step 3: Cover tightly with plastic wrap, place in a warm spot and let rise until it more than doubles in volume, about 1 hour. Punch the dough down and knead on a lightly floured surface for 1 to 2 minutes, until smooth. Divide into two equal-size balls and proceed with your pizza making. (The dough may be made ahead, frozen for up to a month and thawed at room temperature before using.)
Reprinted with permission from Pizza on the Grill Expanded (The Taunton Press, 2014).
Christopher Hirsheimer, courtesy of The Taunton Press