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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In the bowl of your heavy-duty mixer (like a Kenwood or KitchenAid), stir together the water, yeast and sugar; let sit until the mixture is foamy, which takes about 5 minutes. | 2. Add 1 1/2 cups of the flour, the oil and salt into the yeast mixture and, using the paddle attachment (also known as the K beater), combine until mixture is smooth. | 3. Switch to the dough hook. | 4. With the machine running at low, add remaining flour, 1/4 cup at a time; make sure each addition of flour is incorporated before adding the next. | 5. Once all the flour has been added, turn up the speed and let the machine knead the dough for about 3 minutes; it should be very smooth and perhaps a bit tacky. | 6. Feel free to add an extra minute or two of kneading if you wish; it won't hurt the dough at all. | 7. Rub the insides of a large mixing bowl with a little olive oil; remove dough from machine, form into a ball, and place into oiled bowl, turning dough over to make sure all sides are oiled. | 8. Cover bowl with plastic wrap and place in a warm, draft-free area to rise; the dough should nearly double in size, which will take about 60 to 90 minutes. | 9. An old habit of mine is to place a towel around the bowl, just to make sure no drafts get to the dough. | 10. When dough is ready, lightly punch it down and knead it a bit, still right in the bowl. | 11. Lightly flour your work surface and place dough ball on it; let it rest for 10 minutes. | 12. This makes one large pizza; if you prefer two smaller pizzas, cut dough in half, then form into two balls and let rest, as above. | 13. After dough has rested, form into a 16-inch round (or two 8-inch rounds) and you're ready to make pizza, using your favourite toppings. | 14. The biggest trick here, when stretching out the dough, is not to get frustrated; if you find you're stretching the pizza and it's resisting and is too elastic, bouncing right back from each stretch, just walk away for a few minutes; after you let the pizza rest again, you'll find the dough will let you stretch it out. | 15. You might even want to try flipping it into the air a bit! | 16. Warning: let it come down on your knuckles, not your fingertips, or you'll tear the dough! | 17. The best way to bake your prepared pizza is on a baking stone (or you can use a pizza pan, if you don't have a stone) on your lowest oven rack; Emeril suggests 8 to 10 minutes at 475F, but a little lower temperature for a little longer works just fine too. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
active yeast	1	envelope		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
purpose flour	3	cups	divided	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.