Pizza Dough - Old NY Times Recipe
About 3 or 4 years ago I found a link in Chowhound to a NYTimes recipe for pizza dough. I move cross country and now I can't find the recipe. Does anyone have this recipe? It is just a basic pizza dough. A search in Home Cooking has been fruitless.
I suspect this is the one you want. It's from Bittman's Minimalist column of August '03. Odd, he says this amount of dough is for 3 small pies, but he doesn't say what size pies. Anyway, here, paraphrased, it is:
3 cups all-purpose or bread flour, more as needed
2 teaspoons instant yeast
2 tablespoons olive oil
2 teaspoons coarse kosher or sea salt
Combine flour, yeast, oil and salt in a food processor. Turn on the machine and add 1 cup water while the machine is running. Process for about 30 seconds, adding a bit more water at a time until dough forms a ball and is slightly sticky.
Knead dough on a floured work surface into a smooth, round ball. Place in a bowl, cover with plastic wrap, and let rise until double in bulk. Use immediately or wrap tightly in plastic and freeze for up to a month.
I have a great pizza dough recipe from Gourmet: (makes two small (10 inch) or one large pizza
1 (1/4 oz.) package active dry yeast.
2 1/4-2 3/4 cups unbleached all-purpose flour, plus additional for kneading.
1 cup warm water (105-115 degrees)
1 teaspoon salt.
1) Whisk together yeast, 1 tablespoon flour and 1/4 cup warm water in a measuring cup and let stand until mixture foams, about 10 minutes.
2) Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl (sometimes, when I make this, after adding the first 1/2 cup flour I just dump the whole thing out onto a floured board and start kneading)
3) Knead dough with floured hands, lightly reflouring work surface and hands, as needed utnil dough becomes smooth and elastic, about 10 minutes.
4) Lightly coat a bowl with olive oil. Place the dough in the bowl, cover with plastic and allow to rise until double in bulk, about 1 to 1 1/4 hours.
5) They don't include this step but I do -- punch down dough, fold in over on itself, cover and allow to rise a second time, another hour or so.
Dough should then be ready. You can also allow this to rise overnight in the refrigerator.
You can also roll out and stretch your dough and refrigerate until ready to either cook in oven or on grill.