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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Niko Lorenzatos’ Pizza Dough

 

Ingredients: 

1½ cups warm water, divided
1 teaspoon active dry yeast
4 cups Mugnaini Pizza Flour (or “00” pizza flour)
1 teaspoon salt
1 teaspoon olive oil

Recipe directions: 

Place ¼ cup warm water in a small bowl and sprinkle with the yeast. Let sit for 5 minutes or until yeast is hydrated and creamy. (This will allow the yeast to be quickly absorbed by the flour.)

Place flour, salt, yeast mixture and remaining water in mixer bowl fitted with a dough hook. Mix on low speed for 2 minutes to combine. If the dough appears too wet and sticky and is not combining, add flour 1 tablespoon at a time while mixing until dough takes on a “shaggy” appearance. Drizzle with oil and mix for 2 minutes more. Dough should form a smooth ball and clear the sides of the bowl. Turn mixer off, cover top of bowl with plastic wrap, and let rest for 20 minutes. Resume mixing on medium low speed for 3 minutes, or until dough forms a smooth ball, clearing sides of bowl. Place in a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature for 2½ hours. It will double in size. After rising, the dough may be made into dough balls. Yields 4-5 pizzas.

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