I found this recipe in my favorite book about pizza (so far) called Pizza by James McNair and have adapted it slightly.
Here’s What You’ll Need:
- 1 cup warm (110° – 115°) water.
- 1 envelope [1 1/2 tsp.] active dry yeast (make sure you get them without anything else added to the ingredients other than yeast. Organic preferred.)
- 1/2 tsp. Real Salt (or more, to taste)
- 3 1/4 cups white unbleached flour
Here’s How I do it:
- Mix the envelope of active dry yeast into the warm water and stir well.
- Cover the bowl and sit in a warm place for 5 minutes.
- Check to see if there’s a thin layer of foam on top. (If there’s no foam, discard this mixture and start over.)
- Mix 3 cups of flour into the mixing bowl and sprinkle the salt on top.
- Make a hole in the middle of the flour. (Just like you would for gravy in mashed potatoes.)
- Pour the yeast into the bowl and begin mixing.
- I use my hands, and mix the dough until it forms into a ball.
- This part of the recipe I learned from my Darling, and it’s not in any dough books that I’ve read so pay attention! When you add flour to the dough ball push the dough up with your fingers to where it looks like a mushroom. I am told that this technique is called mushrooming. That way the dough that is still tacky is pushed out and can have flour added.
- Do this quite a few times until your dough is smooth and springy.
- Put some oil into a bowl (about a capful of olive oil works well) and add the dough ball. Place a towel on top and allow it to sit for a few hours, until its size is at least doubled.
- Now you’re ready to use it in other recipes. Enjoy!