Pizza Dough Best Ever!

 I found this recipe on -line at My Eclecticbites

This is the BEST pizza dough I've ever made!

EASY STAND MIXER PIZZA DOUGH

·       Author: George      Yield: dough enough for 2 large pizza

INGREDIENTS

·       2 cups warm water

·       1 tablespoon sugar

·       1 tablespoon active dry yeast

·       4 and ½ cups packed all-purpose flour

·       2 teaspoons salt

·       2 tablespoons extra virgin olive oil

• I added 2 Tablespoons of King Arthur Sourdough Flavor to the flour mixture before adding the yeast.

INSTRUCTIONS

1.     In a 2 cup size measuring cup, dissolve 1 tablespoon of sugar in ¾ cup of boiling water. Once the sugar is dissolved, add cold water to make up a total of 2 cups (this method will yield lukewarm water). Add the active dry yeast. Let it sit for 5-10 minutes until they are foamy and bloomed.

2.     While waiting for your yeast to bloom, mix together the flour and salt in a large bowl so the salt will be evenly distributed.

3.     Attach the dough hook to a stand mixer.

4.     In a stand mixer bowl, add about 2 to 3 cups of the flour mixture and pour in the yeast mixture. Mix at a low speed until they are well incorporated. The mixture will resemble a wet batter.

5.     Add the rest of the flour mixture (½ cup of the flour mixture at a time) and continue to knead the dough on a low-speed setting. Make sure to use the lowest setting each time you add the flour. If you were to use the higher speed setting, the flour will go everywhere and make a mess. You may have to scrape the side of the bowl a couple of times to get everything well mixed. 

6.     When you no longer see the dry ingredients, increase the speed to medium and continue to knead the dough. It should pull away from the side of the bowl and leaves it clean and collect onto the hook.

7.     Once the dough is ready, grab a large bowl and add about 2 tablespoons of extra virgin olive oil. Transfer the dough to the bowl and roll it around so the dough will be completely covered with oil. Cover the bowl with a plastic wrap or a kitchen towel and let it rise until it doubles its size. 

8.     When the dough has risen, shape it into a pizza form and enjoy. 

 

NOTES

·       The original recipe was published on November 28, 2018. 

·       If you were to measure flour correctly, the recipe calls for 5 to 5 and ½ cups of all-purpose flour. However, I tend to pack my flour when measuring. And I find that 4 and ½ cups work perfectly for this recipe. 

·       To check to see whether your dough has risen enough, you should look for a couple of things. Your dough should double in size. And also, you should test it with your finger. When the dough seems to be double in size, gently push your index finger in the middle of the risen dough. If the indentation remains after removing your finger, your dough is ready.

·       The dough will keep in the fridge for 3 days and in the freezer for up to 3 months.