Margherita Pizza Dough

Last updated: Sunday July 19, 2020

Makes 6 Margherita Doughs.

Ingredients

4
1/2
 cups Unbleached high-gluten, bread, or all-purpose flour, chilled 
1
3/4
 tsp Salt
1
-
 tsp Instant yeast 
1
3/4
 cups Water, ice cold (40°F) 
-
-
 - Semolina flour OR cornmeal for dusting
-
1/4
 cup Olive oil (optional) 

 

Instructions

  1. Stir together the flour, salt, and instant yeast in a 4-quart dough mixer bowl.
  2. Add cold into the flour mixture until it is absorbed, Mixing at low speed with the dough paddle attachment.
  3. Next, change dough mixer attachment to the dough hook. Mix at medium speed for for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. and the dough is a smooth, sticky dough ball. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
  4. Sprinkle flour onto a wooden board. Transfer dough to the boad.
  5. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment).
  6. Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
  7. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days.
  8. Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.
  9. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza.
  10. Dust the counter or wooden board with flour.
  11. Allow dough to rest at room temperature for 2 hours. Keep dough moist by misting with oil and covering with plastic wrap.
  12. When dough has rested, Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
  13. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
  14. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective.
  15. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
  16. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
  17. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
  18. Prep Time 20 minutes
    Total Time 20 minutes
    Serves 12 (Makes six 9" to 12" pizza doughs)