Breads and Pizza
Basic Pizza DoughSteven Raichlen
This recipe is used with Pizza Puttanesca in Project Fire: Episode 309: Little Italy
Basic Pizza Dough
- 1 envelope active dry yeast (2-1/2 teaspoons)
- 1 teaspoon sugar
- 1-1/4 cups warm water
- 3-1/2 cups unbleached white flour, or more if necessary
- 1-1/2 teaspoons coarse salt
- About 1/4 cup extra-virgin olive oil
1: Combine the yeast, sugar, and water in a small bowl and stir to mix. After 5 to 10 minutes, the mixture should look foamy. Place the flour and salt in the bowl of a food processor fitted with a plastic dough blade or a metal blade and pulse to mix. Add the yeast-water mixture and 2 tablespoons of oil and run the machine in short bursts to obtain a smooth, soft dough. It should be moist but not sticky. If necessary add more flour a spoonful at a time, running the machine between additions, until the dough is the proper texture. You can also make the dough in a mixer fitted with a dough hook: Place the yeast, sugar, and water in the mixer bowl. When foamy, add 2 tablespoons oil, and the salt and flour. Mix at low speed to form a smooth, soft dough.
2: Turn the dough out onto a work surface and knead it by hand for a few minutes. Lightly coat a large bowl with the remaining oil. Place the dough in the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk, 1 to 1-1⁄2 hours.
3: Punch down the dough and let rise until doubled in bulk again, 1 hour. This second rising isn’t absolutely imperative, but your crust will be lighter if you have the time to do it.
4: Assemble the pizza(s) and grill according to the directions above.
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