Dan’s Revised Pizza Dough by danator02

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Dan's Revised Pizza Dough
Submitted by danator02 on April 10, 2006 at 12:26 pm

DESCRIPTION
Dan's Revised Pizza Dough

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
580-Grams-or-4-1/2 cups K/A Bread Flour
22-Grams-or-2-1/2 teaspoons Good Olive Oil
6-Grams-or-1-teaspoon Kosher Salt
1-1/2-cups Spring water 95 degrees
8-Grams-or-2-teaspoons Dry Yeast ( not instant)
20-Grams-or-2- Tablespoons Sugar

Proof Yeast, using 1/2 teaspoon of recipe sugar, with all water in mixing bowl,
Add all dry items, including Olive Oil, after proofed, all at one time,Using Dough Hook Mix 10-12 minutes on speed #4 on Kitchenaid stand mixer. Remove from bowl, knead one minute to give your dough that loving touch. Let stand 45 minutes,
Devide into what ever number of Pizzas you wish, I use 4-10 inch Pizzas

Roll out with rolling pin, or do by hand, very easy dough to work, Dock Pizzas before baking, with docking tool, or a couple of forks intertwined,Bake 3 minutes at 450 Degree, remove from oven cool, at this point , you may wrap in Saran , and freeze, or you may dress you pizza, return to oven and finish baking,
6-8 minutes to your desired doness. ENJOY,

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