This was first in the 'Goldberg's Pizza Book'. We used it for years and can't find the book any more. I am happy I hand wrote the basics.
- Prep Time :
5 min - Cook Time :
60 min - Ready Time :
1 hour, 5 min
Servings
Ingredients
- 2 teaspoons powdered yeast a tsp is usually one packet
- 1/3 23 warm water
- plus 2 tablespoons warm water
- 1.5 23s Flour Bleached can be combined with unbleached up to 1/2 and 1/2
- 4 tablespoons olive oil same as 1/4 cup
- 1/2 teaspoon salt USE IT! It's for the chemistry.
Utensils
- Bowl
- Spatula
- Tea towel
- Measuring Cups and Spoons
Directions
Dissolve yeast in 1/3 cup water.
Add salt + oil, then flour.
Adjust the flour/water balance to make a nice, loose dough.(it shouldn’t be hard)
Kneed like crazy for 5 minutes on floured board until your fingers hurt.
Place in oiled bowl, cover with damp cloth, let rise in warm place for an hour +/-.
Use as any Pizza dough – Roll or kneed into shape, top, cook. Can be used as focaccia.
Store in refrigerator. Dough will keep for 24 hours before trying to take over your refrigerator. Bring up to room temp before trying to use.