Dan’s Pizza Dough by Karen Noll

[BakerAunt]

Dan's Pizza Dough
Submitted by karen_noll on September 21, 2003 at 7:05 am

This is a very popular pizza dough recipe from one of our Baking Circle members

574 grams high gluten flour, (14% protein) (3 1/2 cups)
16 grams sugar (1 1/2 tablespoons)
9 grams olive oil (1/2 oz.)
1 gram salt (1/8 teaspoon)
1-1/2 cups water (95-100 degrees)
6 grams active dry yeast (1 1/2 teaspoons)
pinch of sugar for yeast

Place flour, sugar, salt, & olive oil in your stand mixer bowl.

Place water in a separate bowl, with yeast and pinch of sugar, let stand 5 minutes.

With kneading hook on mixer, start mixer, add yeast mixture, and mix 10-12 minutes on medium speed.

Remove to counter, knead 1 minute, just to give your dough a little love.

Place in greased bowl, cover, refrigerate 45 minutes, punch down, divide.

Makes two 18-inch pizzas, or 4-10 inch pizzas

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