Pizza Dough

What you'll need 

EQUIPMENT:

• 2 x Cooking sheet 

• Large Mixing bowl 

• Wooden Spoon 

• Aluminum Foil 

INGREDIENTS:

• 1 and 1/3 cups warm water (100-110°F)

• 2 and 1/4 teaspoons  instant yeast (1 standard packet)*

• 1 Tablespoon granulated sugar
  
  
  

• 2 Tablespoons olive oil, plus more for pan and brushing on dough

• 1 teaspoon salt

• 3 and 1/2 cups unbleached all-purpose flour + more for hands and surfaces
  
  

• sprinkle of cornmeal for dusting the pan

What To Do

MIXING BOWL

1. WHISK
   Warm Water (1 and 1/3 CUPS)
   Instant Yeast (2 and 1/4 teaspoons)
   SUGAR (1 TABLE SPOON)

2. COVER Bowl and let sit 5 minutes

3. ADD to mixing bowl
   Olive Oil (2 TABLE SPOONS)
   Salt (1 teaspoon)
   Unbleached Flour (3 and 1/2 CUPS)

4. MIX DOUGH
   2 Minutes
   Using Wooden Spoon

5. PLACE Dough on floured surface

6. KNEAD DOUGH
   5 minutes
   Lightly Flour hands as needed to prevent sticking
   Dough should feel soft

7. POKE Dough
   Dough Should feel soft
   Dough Should bounce back - if not keep kneading

8. GREASE Mixing Bowl
   with olive oil

9. PLACE Dough in mixing bowl
   Turn dough to coat 

10. COVER Dough lightly 

11. WAIT 60 to 90 minutes
    Dough Should double in size

12. PUNCH Dough
    To Release Air

13. DIVIDE dough in half.
    Use 1/2 of the dough ( Pizza - Bread Sticks - Knots )
    Freeze other half of dough

14. SHAPE DOUGH
    Lightly Flour Hands As needed to prevent sticking

VARIENTS

PIZZA

• Preheat oven to 475°F
  Shape Into a circle
  Grease Baking Sheet
  Oil Dough Surface to prevent moist dough
  Add Cheese
  Add Toppings
  BAKE 13 - 15 minutes until golden grown crust

STROMBOLI

• Preheat oven to 400°F
  Line 2x cooking sheets with parchment
  Shape into a 10x16 rectangle
  
  BRUSH DOUGH SQUARE WITH 
  
  3 Tablespoons unsalted butter, melted
  2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
  2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
  
  ARRANGE MEATS AND CHEESES
  
  1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices*
  16 Ounces Mozzarella
  8 Ounces Provolone
  
  Leave a 1 inch gap on the sides and bottom
  Leave a 3 inch gap on the top (3" x 16")
  Meats and Cheeses Will expand as rolled
  
  ROLL THE STROMBOLI
  Brush with egg wash
  1 Large egg beaten with 1 TABLESPOON water
  Optional : Fresh/Dried Parsley/ Sea Salt/ Pepper/ Italian Seasoning / Oregano / Thyme / Parm Cheese
  
  BAKE
  25 minutes or until crust is golden
  
  REST & SERVE
  Rest 5 minutes
  Serve with sauce if desired.
  1 Jar of pizza/pasta sauce 

• 
  TIPS

If the dough keeps shrinking wait 10 minutes and try again
If baking 2 Stromboli roates halfway through and add 3 minutes. 

REFERENCES

Homemade Pizza Dough for Beginners - Sally's Baking Addiction (sallysbakingaddiction.com)