How To make Cooking Live Pizza Dough
1 1/4 ounce pa (2 1/2 teaspoons) active dry
-- yeast 1/2 teaspoon sugar
2 tablespoons olive oil
2 1/4 cups unbleached all-purpose flour -- (up to 2)
1/2 teaspoon salt
In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in an additional 1/3 cup lukewarm water, o il, 2 cups flour, and salt and blend mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flou r as necessary to prevent the dough from sticking, for 5 to 10 minutes, or unti l it is smooth and elastic.
Alternatively, the dough may be made in a food processor. Proof the yeast as de scribed above and in a food processor combine it with the remaining ingredients . Process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at a time, if it is too we t, and knead the dough by processing it for 15 seconds.
Put the dough, prepared by either method, in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down. The dough is now ready to be formed into pizzas.
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I called my World Champion Pizza Chef friend again to react to this super popular video on how to make pizza dough. Johnny really suffered watching this video, because that's not real pizza and that's an insult for those who have dedicated years to finding the perfect recipe and who today make spectacular pizzas, and they do it for a living. Not everyone can improvise pizza makers without a shred of information, so the suggestion that I feel like giving you, is to not trust anyone just for a beautiful smile, when it comes to cooking, because they could offer you completely wrong and unhealthy recipes.
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Chefie Tip! Active dry Yeast vs. Instant dry Yeast
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