Tyler Florence pizza dough Recipe: Canned pizza dough is delicious, but canned pizza dough has a different texture than regular pizza dough balls. In my experience buying whole food canned pizza dough for recipes like this pear and goat cheese pizza, or tucking the classic Pilsbury pizza dough in the tin, is more like puff pastry.
When should I take my pizza dough out of fridge?
Once you have removed the dough from the cooler, keep it covered to prevent it from drying out and leave it at room temperature for more than 2 and a half hours or until the temperature of the dumpling reaches 50°F.
Then you can put it on the baking table and its tendency to blow will be greatly reduced or even eliminated.
Recipe:
Ingredients:
- 1 teaspoon sugar
- One cup warm water
- One tablespoon kosher salt
- Extra Virgin olive oil
- 3 cup 00 flour, plus more for dusting
Directions:
Firstly:
In the bowl of an electric stand mixer, use a dough hook to mix yeast, sugar and warm water; stir gently to dissolve. Let the mixture sit for about 5 to 10 minutes until the yeast comes to life and starts to foam.
Secondly:
Beat the mixer and add the salt and 2 tablespoons of olive oil. Add the flour little by little and mix at the lowest speed until all the flour is incorporated.
When the dough comes together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Feel the dough squeezing out a small amount: if it crumbles, add more water; if it is sticky, add more flour, 1 tablespoon at a time. Mix until the dough forms into a ball, this should take about 5 minutes.
Thirdly:
Turn the dough over a lightly floured surface and fold it over itself a few times; knead until smooth and elastic. Form the dough into a round shape and place it in a lightly oiled container, turn over to cover. Cover it with plastic wrap or a damp towel and let it stand in a warm place (that is, on a gas lamp) until it doubles in size, about 1 hour. This is a great time to put a pizza stone in the oven and preheat it to 500 degrees F.
Fourthly:
Once the dough is bulged and fluffy, place it on a lightly floured countertop. Roll the dough into a cylinder and roll it out and divide it into 3 equal pieces. Cover it and let it sit for 10 minutes for easy curling.
Fifthly:
Roll or pat a piece of dough into a 12-inch circle about 1/8-inch thick. Sprinkle a pizza peel with flour and slide it under the pizza dough.
Cover the crust with a thin layer of olive oil and cover it with your favorite flavors. Place the pizza on the hot stone in the oven and bake for 12 to 15 minutes until the dough is golden and crispy. Repeat with the rest of the dough.
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