Recipe information
Yield
makes enough dough for two 10- to 11-inch pizzas
Ingredients
2 teaspoons active dry yeast
3/4 cup plus 2 tablespoons warm water (105° to 115°F)
2 cups unbleached bread flour
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
Preparation
In a bowl, combine the yeast, 1/4 cup of the warm water, and 1/4 cup of the flour in a small bowl. Let stand for 30 minutes. Add the remaining 1 3/4 cups flour, 1/2 cup plus 2 tablespoons warm water, the olive oil, and salt. Mix the dough thoroughly. Turn out onto a floured board and knead until smooth, elastic and a bit tacky to the touch, 7 to 8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. Or, let the dough rise in the refrigerator overnight. The next day, bring the dough to room temperature.
Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
