Chef Philippe Audax’s Pizza Dough
Ingredients
- 3/4 Warm water 110-115F plus additional tablespoon if needed
- 1 package (1/4 oz) Active dry yeast (2 1/2 teaspoons)
- 2 cup All purpose flour
- 1 1/2 teaspoon Kosher Salt
Instructions
- In a large bowl, stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon of water if too dry. On a lightly floured surface, knead dough about 10 minutes, or until smooth and elastic. Alternatively, dough may be made in a stand mixer - in the bowl, make dough as described above and then use dough hook to knead about 5 minutes or until smooth and elastic.
- Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place for 1 1/2 hours or until dough doubles in bulk. Punch dough and divide into 4 equal pieces. Dough keeps - put each piece in a small, sealable plastic bag and remove as much air as possible when sealing. Will keep refrigerated overnight or frozen for 2 weeks. If freezing, thaw overnight before using.
