For iPizzeria fans, here’s a preview of one of the many new recipes to be included in the next update [App Store].
Dough is the secret to good pizza. It’s difficult to go wrong with toppings and sauce, but if the dough isn’t right the whole thing’s a waste.
Perfect pizza dough will give a nice brown crust outside while staying soft inside. To get this ultimate pizza we slightly adapt the Thin Crust Dough recipe. Olive oil is added and overnight fermentation is the key to making a good pizza great.
Ingredients
- 1 envelope of dry yeast
- 1/2 teaspoon of sugar
- 1 1/2 cups of cold water
- 3 1/2 cups of all-purpose flour
- 1 teaspoon of salt
- 2 tablespoons olive oil
Method
- Combine the flour, salt, and instant yeast. Mix thoroughly.
- Using a large metal spoon, stir in the cold water and oil until absorbed by the flour mixture. Continue mixing until the ingredients are thoroughly combined and you have a neat ball (around 30 seconds in a food processor, or 5 to 7 minutes by hand).
- To get the consistency just right add flour to get the dough to come off the sides of the bowl but stick to the bottom. If the dough is coming off the bottom add a teaspoon or two of cold water.
- Prepare a small pan by lining it with baking parchment. Mist the parchment with spray oil or apply oil directly with a brush.
- Divide the dough in half and round into two balls. Transfer the dough balls onto the prepared pan and generously apply oil to the dough.
- Slip the pan into a food-grade plastic bag and put into the refrigerator overnight where they can stay for up to 3 days.
- (Optional) If you want to keep the dough longer you can store in zippered freezer bags. First, coat the balls with oil by dipping in a bowl containing a few tablespoons of olive oil. Then place each dough ball into a separate freezer bag and then into the freezer where they’ll store for up to 3 months.
- On the day you plan to make pizza remove the balls from the refrigerator 2 hours before preparing the pizza.
- Prepare a lightly sprinkled surface with flour. Place the balls onto the surface and press into 5-inch circles. Sprinkle with flour and loosely cover with plastic wrap. Let stand for 2 hours.
- Roll out by hand for a 12-inch base.
- Place in 12-inch oven pan which has been generously dusted with flour or cornmeal. Press out dough to form a slight lip.
- Prepare and apply your sauce and toppings or choice.
