Ingredients
-
3
-
3
-
1/3
-
1
-
1 1/2
-
7 1/2
-
-
-
-
-
-
-
-
-
Directions
5-Minute Artisan Pizza Dough,Love, love this recipe! So many great things to say about it: ridiculously easy to make, incredibly delicious, and it can be stored in your fridge for up to 2 weeks. Perfect for an afterschool snack or an easy dinner! Don’t get overwhelmed by all of the instructions – you just have to read through them once – its basic pizza making. From the book Artisan Pizza and Flatbread in Five Minutes a Day.,Looking at the 5-minute Artisan Pizza Dough, and Im just wondering about the 3 cups of lukewarm water AND 3 tablespoons of lukewarm water…do I just combine 3 cups AND 3 tablespoons of lukewarm water? Im just unclear why they are listed as 2 ingredients…,I’m looking for a dough that makes a thin crust for an artisan type pizza. I would press this dough in a pizza press. Has anyone tried this? Hoping for a response before I make the dough.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Warm Water (about 100f), Olive Oil, Yeast and Salt in a 5-Quart Bowl; Preferably, in a Lidded (not Airtight) Plastic Container or Food-Grade Bucket. |
|
2
Done
|
Measure the Flour Using a "swoop and Sweep" Method. Reach Into the Flour Bin With Your Measuring Cup, Scooping Up a Full Measure All at Once, and Sweeping It Level With a Knife. |
|
3
Done
|
Mix Until All of the Flour Is Incorproated (kneading Is not Necessary) Using a Wooden Spoon or a Food Processor With a Dough Attachment. |
|
4
Done
|
Cover With a Non-Airtight Lid. |
|
5
Done
|
Allow to Rise at Room Temperature For 2 Hours. |
|
6
Done
|
Do not Punch Down! You Want to Retain as Much Gas in the Dough as Possible. a Reduction in Gas Will Make Your Pizzas and Flatbreads Dense. |
|
7
Done
|
Refrigerate and Use Over the Next 14 Days. Refigerate at Least 3 Hours Before Using. |
|
8
Done
|
on Pizza Day. |
|
9
Done
|
30 Minutes Before You're Ready to Bake, Place a Pizza Stone at the Bottom Third of the Oven and Preheat It at Your Oven's Highest Temperature. |
|
10
Done
|
Prepare and Organize Your Toppings. |
|
11
Done
|
Dust a Pizza Peel (or a Large Cutting Board/Flat Cookie Sheet) With Enough Flour or Cornmeal to Easily Tranfer the Pizza Over to the Hot Stone. |
|
12
Done
|
Pull Up and Cut Off a 1/2 Pound (orange-Size) Piece of Dough. |
|
13
Done
|
Using a Little Flour (enough So It Won't Stick to Your Fingers), Stretch and Shape the Dough Into a Ball. |
|
14
Done
|
Sprinkle Your Work Area With a Little Flour. Using Your Hands or a Rolling Pin, Roll Out and Stretch the Dough Until It Is Approximately 1/8" Thick and 12" Wide. |
|
15
Done
|
Place the Finished Dough Onto the Prepared Pizza Peel and Add the Toppings of Your Choice. |
