George's Pizza Dough
Makes enough for 2-3 pizzas | chefgeorgehirsch.com
1 teaspoon active dry yeast
1/4 cup warm water (between 105 and 115 degrees F)
1 teaspoon sugar
3 1/2 cups bread flour
3/4 cup warm water
1 Tablespoon olive oil
In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes, or until small bubbles appear on the surface.
Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour in the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky.
The dough is sufficiently kneaded when you can stick two fingers into it and it springs back without leaving an indentation.
Cut the dough into 4 pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with the 1 Tablespoon of olive oil, cover with plastic wrap and place in the refrigerator for 3 hours.
- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed
- Mixing with a food processor: process for 40 seconds until smooth, add 1 additional Tablespoon of flour at a time until all of the flour is combined into the dough,