Ingredients
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1
-
4
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12
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1
-
1
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1
-
3
-
-
-
-
-
-
-
-
Directions
Jenny Gentile’s Pizza Dough, This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on., I always use the no knead process to make my pizza dough. I make it the night before, cover it with plastic wrap and let it rise in the bedroom where it is warmer. This dough is so forgiving. The next day I just let it be until I am ready to bake. The best dough should be proofed for 8 to 24 hours. The longer it proofs the better the flavor. Use more water, it will be sticky so flour your hands and utensils well when handling the dough. Forget sourdough, this is even better in my opinion. Roll it in a ball and bake it as an atisan boule. So much can be done with the recipe. Try empanadas, calzone, and foccacia. I am happy you posted this Beth. Thanks!, This makes a lot of dough considering it only requires 3 cups of flour. I made one stuffed crust pizza plus one thin crust normal unstuffed crust pizza. Very good! I made the dough in my bread machine and then refrigerated overnight. I did have to add a little extra water to get the dough to come together in the bread machine, but that’s not a problem at all. I’ll make this again!
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Steps
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1
Done
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In a Cup Dissolve 1 Pack of Yeast in 4 Tablespoons of Warm but not Hot Water. |
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2
Done
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Allow to Proof Sit For 10 Minutes. |
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3
Done
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in Another Cup, Mix Together 12 Tablespoons of Cold Water, 1 Tablespoon of Olive Oil, 1 Teaspoon of Salt and 1 Tablespoon of Honey. |
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4
Done
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Add the Wet Ingredients Cold Stuff First to 3 Cups of Flour and Mix I Sometimes Use a Food Processor, but You Can Use Your Hands. Allow the Dough to Rise. Personally, I Make the Dough the Night Before I Need It, Put It in the Refrigerator Overnight, and Let It Rise the Next Day All Day. but as Long as You Let It Rise at Least 2 Hours, It Should Be Ok. |
