Perfect Pizza Dough
This is a recipe I have been tweaking for the past 35 years or so, and will most likely continue to do so. Sometimes I add olive oil to the dough, but most times the oil I drizzle into the bowl is enough. I must confess that I don't measure the pepper and the onion salt, a healthy shake of pepper and a nice mound of onion salt in the palm of my hand is just right. I also add about 1/4 teaspoon sugar into the warm water to help give the yeast a boost. I like to use 00 flour, (double zero is high protein/high starch/high gluten which makes it ideal for pasta and bread making), but all-purpose flour will work just fine, if opting for A/P flour decrease amount to 1½ cups.
Ingredients
- 1¾ cup 00 flour decrease amount to 1½ cups if using all-purpose
- ¾ cup warm water
- 2¼ tsp dry yeast
- ¼ tsp coursely ground black pepper
- ½ tsp onion salt
- ¼-½ tsp Italian Seasoning optional
- Extra-Virgin Olive oil
Instructions
- Sprinkle yeast over warm water, stir and allow to stand until foamy
- Place flour, pepper, onion salt, Italian Seasoning (if using) in the bowl of a food processor.
- With food processor running, SLOWLY add yeast mixture in a steady stream until the dough forms into a ball. Continue processing about a minute to develop the gluten.
- Drizzle about a tablespoon of extra-virgin olive oil into a medium sized bowl. Place the dough into the bowl then flip it over- oiled side up, and cover with plastic wrap.
- Place in refrigerator and allow to raise for a minimum of 8 hours or up to 2 days.