Recipe
July 14, 2014
Bob Blumer’s Machine-Made Pizza Dough Recipe
Step 1: If your kitchen is cool, preheat the oven to 150°F or the lowest setting. Pour the water into the work bowl of a large food processor or stand mixer. Sprinkle the oil, sugar, and yeast over the water and pulse several times until mixed. Add the flour and salt and process until the mixture comes together.
Step 2: The dough should be soft and slightly sticky. (If it is very sticky, add flour, 1 tbsp at a time, and pulse until smooth. If it is too stiff, add water, 1 tablespoon at a time, and pulse until smooth.) Turn the dough onto a lightly floured work surface; knead by hand to form a smooth, round ball.
Step 3: Put the dough in an oiled clean bowl, turn it over several times in the bowl to coat it with oil, drizzle a little oil over the top, and cover tightly with plastic wrap. Place in a warm spot or turn off the oven and stick it in there. Let rise until the dough has doubled in size, about 15 minutes in the oven or 1 hour in the warm spot. Once the dough has risen, punch it down and knead on a lightly floured surface for 1 to 2 minutes, until smooth.
Step 4: 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:
Step 1: If your kitchen is cool, preheat the oven to 150°F or the lowest setting. Pour the water into the work bowl of a large food processor or stand mixer. Sprinkle the oil, sugar, and yeast over the water and pulse several times until mixed. Add the flour and salt and process until the mixture comes together.
Step 2: The dough should be soft and slightly sticky. (If it is very sticky, add flour, 1 tbsp at a time, and pulse until smooth. If it is too stiff, add water, 1 tablespoon at a time, and pulse until smooth.) Turn the dough onto a lightly floured work surface; knead by hand to form a smooth, round ball.
Step 3: Put the dough in an oiled clean bowl, turn it over several times in the bowl to coat it with oil, drizzle a little oil over the top, and cover tightly with plastic wrap. Place in a warm spot or turn off the oven and stick it in there. Let rise until the dough has doubled in size, about 15 minutes in the oven or 1 hour in the warm spot. Once the dough has risen, punch it down and knead on a lightly floured surface for 1 to 2 minutes, until smooth.
Step 4: 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.