03 January 2010

Our Favorite Pizza Dough

When in WA, we visited La Fiamma, a pizza joint with a pizza called The Sofia which quicky became a favorite.  Since being home, I've recreated this pizza multiple times.

The Sofia
Tomato sauce
sliced prosciutto
chopped rosemary
shredded mozzarella
shredded Gouda
freshly cracked black pepper

This pizza dough is fool proof!  I've probably made it 50 times and it has never failed to please. 

Pizza Dough
Adapted from Food to Live By

1/2 oz or 2 packages instant dry yeast
1 1/2 cups lukewarm water
2 tbsp sugar
3 tbsp evoo, plus more for coating the bowl
3 1/2 cups unbleached ap flour, plus more for dusting
1/2 cup white bread flour
1 tbsp kosher salt

Please yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook.  Mixing on low, add water and olive oil and mix until dough is smooth and elastic, and only slightly sticky, 10-15 minutes.  Adjust flour or water based on dough consistency and mix an additional 2 mins. 

Transfer the dough to a large bowl coated with evoo and cover with plastic wrap.  Let the dough rise in a warm, draft free spot until doubled in size, 1 1/2-2 hours. 

Punch down the dough.  Divide the dough into 2 balls.  With floured hands and a floured work surface knead lightly.  Roll dough into desired shape and bake at 400.