Directions: |
Directions:In a food processor fitted with a metal blade, process the flour, sugar and yeast until combined, about 2 seconds. With the processor running, slowly add the water through the feed tube. Process until dough is just combined and no dry flour remains, around 30 seconds. Let dough stand 10 min.
Add oil and salt to dough and process dough until it forms a satiny, sticky ball that clears sides of workbowl - 30 - 60 seconds. Remove dough from bowl and knead briefly on lighly oiled counter top until smooth, about 1 min. Shape dough into tight ball and place in large, slighly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hour and up to 3-4 days.
To make pizza: One hour before bakng pizza, adjust oven rack to second highest position. Place pizza stone or steel in over and heat to 500º. Remove dought from refrigerator and divide in half. Shpae each half into a smooth, tight ball. Place on a lightly oiled baking sheet, spacing at least 3" apart; cover with plastic wrap coated with oil. Let stand 1 hour.
Coat 1 ball of dough with plenty of flour and place on well-floured countertop. Using fingers, gently flatten into 8' disk, leaving 1' outer edge slightly thicker. Gently stretch into 12' round disk. Add tomoato sauce and toppings, leaving 1/4' of dough. (careful with toppings since too much prevents dough from cooking thoroughly) Cook until browned 10-12 min., rotating pizza halfway through. |
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Notes: |
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Notes: This has quickly become a favorite pizza, which was from Cook's Illustrated. As mentioned, too many toppings weigh down the pizza. I often make several pizza doughs and let everyone customize their pizza. I use the pizza sauce that is in this cookbook - The Best Pizza Sauce.
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