Pizza DoughPosted: April 1, 2010
- 4.5 C flour (3.5 bread flour, 1 wheat)
- 1-2 tsp yeast
- 2 C water
- 2-3 Tbsp Olive Oil
- 1 3/4 tsp salt
Put it all in the bowl and mix it with a bread hook. I usually need to add 1/4 C more water while mixing to get the right consistency, you want it to stick to the bottom of the bowl but not the sides. It usually takes alot of mixing. I split it into 4 doughs (that’s what fits my pizza stone), pat with olive oil, cover and put in the fridge for a day or 3. Letting it rise after stretching gives a nice consistency.