Italian Pizza Dough

• Vegan

• Baking & Spices

  • 1/2 tsp Active dry yeast
  • 2 tsp Sea salt, fine
  • 4 cups Tipo 00 flour

• Liquids

  • 1 2/3 cup Water

Found on cookingwithcurls.com

Description

Ingredients

• 1 2/3 cup warm water (100 to 115 degrees)
• 1/2 teaspoon active dry yeast
• 4 Cups tipo 00 flour*
• 2 Teaspoons fine sea salt

Directions

• Pour water into a large bowl and sprinkle with yeast. Stir to combine.
• Add the flour and salt, stir to combine. Let dough rest for 10 minutes to absorb the water, and stir again until smooth. If dough is too sticky, sprinkle with small amounts of flour and stir just until it is no longer sticky.
• **This dough is very soft and still on the moist side. Do not over mix and/or add too much additional flour**
• Shape dough into a ball and place into an oiled bowl, flip dough to the other side, and cover with a towel.
• Let dough rise in a draft free, warm location until doubled in size, about 1 1/2 hours.
• Punch the dough down and push down to remove the air bubbles.
• Shape into a ball and divide dough into 4 to 5 pieces. Roll each piece into a ball.
• Place dough balls on a baking sheet and dust with flour. Cover with a damp towel and allow to rest for one hour to become soft and elastic.
• ***To achieve the ideal texture and to develop more flavor, cover dough balls with plastic wrap and chill overnight.*** Remove from refrigerator at least one hour before baking to bring them back to room temperature.
• Stretch out dough on a floured work surface into a large circle. Use your hands, not a rolling pin and press until thin.
• Place dough circle onto a cornmeal covered pizza peel {or backside of a flat cookie sheet} and top with your favorite toppings.
• Bake in a 500 degree oven or gas grill. Cooking times will vary by the toppings used and the final thickness of your crust.