Basic Pizza Dough
Recipe Mari Loewen, Photography Ross Cornish
There’s no need for complicated methods. Flour, water, salt and yeast, it's that simple. The kneading is what makes all the difference. Eight short minutes and the dough becomes perfectly elastic and smooth. After forty minutes of rising, the options are endless. Trimmed or twisted, baked or fried, this dough becomest the base for fabulous!
Ingredients
4 cups all-purpose flour
2 cups warm water
1 tablespoon salt
1 tablespoon fast-rising yeast
Preparation
In a large bowl, combine flour, salt, yeast and gradually add water. With your hands, bring ingredients together until a soft ball forms. Run the dough around the bowl until the bowl is clean of flour. Transfer dough to a floured surface and knead. With the ball of your hands push the dough forward then tuck under and under. Continue this process for 8 minutes. Brush with a teaspoon of olive oil, place back into the bowl and cover with plastic wrap. Set in a warm place to rise for 40 minutes.
Note: This dough can be stored in plastic bags in the refrigerator for several days or in the freezer for up to a month. Allow frozen dough to thaw overnight in the refrigerator before using.
