Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Total:
4 hr
Active:
30 min
Yield:
4 pizzas, serves: 8 (2 servings per pizza)
Level:
Easy
Total:
4 hr
Active:
30 min
Yield:
4 pizzas, serves: 8 (2 servings per pizza)
Level:
Easy

Ingredients

  • 1 (.25-ounce) package dry active yeast (2 1/4 teaspoons)
  • 1/2 cup lukewarm water (about 105 to 115 degrees F)
  • 4 cups bread flour
  • 1 1/2 teaspoons salt
  • 3/4 cup cold water
  • 1/4 cup olive oil, plus more for bowl

Directions

Watch how to make this recipe.

In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.

Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed. 

Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments. 

Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl. 

Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour. 

Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin, if you prefer) stretch the disks out to a 10-inch round. 

Repeat with the remaining 3 pizza dough disks.

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