Restaurant Style Pizza Dough

Restaurant Style Pizza Dough

13saves
4hours40min


169 people made this

A super simple pizza base that's made of flour, yeast, salt and water. The exciting part is that you get to toss it in the air, if you dare. Two raising options.

NANDITA

Ingredients
Serves: 8 

  • 1 1/2 teaspoons dried active baking yeast
  • 1 1/2 cups water
  • 410g plain flour
  • 1 teaspoon coarse sea salt

Directions
Preparation:30min  ›  Cook:10min  ›  Extra time:4hours rising  ›  Ready in:4hours40min 

    Overnight cold rise method:

  1. In a large bowl, dissolve yeast in water. Stir in half of the flour and salt; mix well. Stir in the remaining flour, a small handful at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with cling film and refrigerate overnight.
  2. Sponge rise method:

  3. In a large bowl, dissolve yeast in 1/2 cup water. Stir in 130g of flour; mix well. Cover bowl with cling film and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with cling film. Let rise until doubled, about 2 to 3 hours.
  4. To prepare:

  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare a pizza topping). Preheat oven to 230 degrees C.
  6. Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a lightly greased pizza pan or baking tray. Spread pizza sauce and arrange toppings and bake for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

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Reviews (5)

Sonya
by
0

Altered ingredient amounts. I think the measurements were off. I make a lot of pizzas. I just went off the cuff, and it turned out well. More liquid and less dry ingredients. - 08 Oct 2008

BUNKYDARL
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0

Very nice chewy-crispy crust. - 08 Oct 2008

LLDOVEY
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0

The crust was crispy on the edges with a chewy consistency. It made 2 large pizzas. The taste was great; it had a slight sourdough tang I think because I let the sponge ferment longer. The edges don't get browned but didn't matter==superb crust consistency. - 08 Oct 2008

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