To make the dough taste like more than just plain bread, I proof it for 8 hours. Once you start working with it, use a light touch. Overworking the dough makes it tough and hard to shape.
Recipe information
Yield
Makes about 1 pound, or enough for 4 individual pizzas
Ingredients
Preparation
Step 1
Combine the flour, yeast, salt, and sugar in a mixer fitted with the dough hook. Mix until just blended, then add 1 1/3 cups warm water. Mix until the dough comes together, then mix for another minute.
Step 2
Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, and cover the bowl tightly with plastic wrap. Let rise in a warm spot for 8 hours or until the risen dough is marshmallowy.
Step 3
On a lightly floured surface, use a bench scraper or sharp knife to divide the dough into quarters. With lightly floured hands, shape the pieces into balls by cupping the dough and turning it against the floured surface until round and tight.
Step 4
Transfer the balls to a lightly oiled baking sheet or bowls, then lightly brush the tops with oil. Cover loosely with plastic wrap and let rise in a warm spot until tripled in volume, about 1 1/2 hours. Use immediately or put a sheet of parchment on top of the dough balls, then cover tightly with plastic wrap. Refrigerate for up to 2 days. When ready to use, remove from the refrigerator and let stand in a warm place for 1 hour.
