Pizza Dough (King Arthur)

• 분량: YIELD 1 or 2 standard ro
• 활동 시간: 15 minutes
• 총 시간: 2 hours 15 minutes

재료

- 2 teaspoons active dry_yeast or instant yeast

- 1 1/4 cups (198g to 255g) lukewarm water*

- 2 tablespoons (25g) olive oil

- 3 cups (361g) King Arthur Unbleached All-Purpose Flour

- 11/4 teaspoons (8g) salt

*you probably will need to use more water (1/8 cup) to achieve a wetter dough

방향

1. Heat up some Hot water and add it to a kettle with some room temp. water until it is between 100 and 120 degrees F. Use this for you 1 1/4 cup of water. Add a little sugar and the yeast to the 1 1/4 cup of water and let it sit for 5 minutes. It should be bubbling by that time.

2. Mix the flour and salt together. Then add the yeast/water and the olive oil.

3. Knead in a stand mixer or with you hands for 5-10 minutes until it is feeling firm. This process builds gluten structures that will help trap the CO2 produced by the yeast and make the dough fluffy.

4. Let it sit for 1 hour or until doubled in a warm or room-temp place.

5. Punch down the dough and separate into 2-3 parts (depending on how big your pizzas will be). Roll those parts into balls and put them on a covered tray or Tupperware to rise.

6. Let rise for 1 hour and then bake. Or if you have more time, let it rise in the fridge up to 24 hours. The longer it sits, the more fermentation will occur which means great flavor.

7. Shape into your pizza tin or sheet and make some pizza!