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Pizza Dough Print Email


1/2 packet active dry yeast
3 cups all-purpose flour
2 teaspoons kosher salt
1 to 1 1/4 cups water
2 tablespoons plus 1 teaspoon olive oil
Semolina flour as needed
Pinch of sugar

Activate the yeast using about a 1/2 cup warm water and the pinch of sugar. Add together and let sit until bubbles form

Combine the yeast, flour and 2 teaspoons salt in a bowl. Begin mixing and add the remaining 1/2 cup water and olive oil. Continue mixing until the mixture forms a ball and is slightly sticky. If it is too dry, add water a very little at a time until it acquires the desired consistency.

Turn the dough onto a work surface floured with the semolina and knead a few seconds. grease a bowl with the remaining olive oil, and place the dough in it. Cover with plastic wrap or a damp cloth and allow to rise in a warm place until the dough doubles in size, about 1 to 2 hours.

Turn the dough out onto your floured surface and (literally) punch it several times. Divide it into desired portions and roll into pizzas.
Yield About 2 to 3 medium-sized pizzas. Time about 2 to 3 hours.
Source: The New York Times
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