Cooking, Main Dishes

Pâte à Pizza (Pizza Dough)

(Pizza dough)

By : Corinne Madelmont

For 12 inches pizza

2 cups unbleached all-purpose flour
1 ts salt
1 packet dry yeast or 1 teaspoon active dry yeast
2/3 cup warm water
2 Ts vegetable oil for the bowl

Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.

In a large bowl, combine the flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more floor if necessary, until smooth and elastic, about 10 minutes.

Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place, and let rise over night.

The next day, turn on the oven to the maximum temperature, 500 degrees F. Flatten the dough with your fist. Dust the top with flour. Place the ball of dough on a floured surface. Be sure your hands are clean and dry. Dust them lightly with flour.

Begin kneading by pushing the dough away from you with the heel of your hands, then pulling it back toward you with your finger tips.

You should be able to pinch a piece of dough and stretch it slowly to four times its size without tearing.

Lani is making the dough

Lani is kneading the dough

Then onto a floured pizza stone, roll the dough to make a 12-inch pizza. Olive oil the border of the pizza, add pizza tomato sauce, grated cheese, pepperoni, peppers, mushrooms, artichokes, oregano, olives, seafood, ham, asparagus, ground beef, basilica, what you like on the top.

Sarah, Yen-vy, and Nathan having fun shaping their pizza

Sarah, Yen-vy, and Nathan having fun shaping their pizza

Ready to go to the oven

Ready to go to the oven

Cook in the oven at 450° for a few minutes

Pedro is our Pizza Oven Chef

Pedro is our Pizza Oven Chef

Best Pizza Oven

Best Pizza Oven

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