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Fresh Pizza Dough with Active Dry Yeast

Fresh Pizza Dough with Active Dry Yeast
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Fresh Pizza Dough with Active Dry Yeast

Fresh Pizza Dough with Active Dry Yeast

This pizza dough uses the traditional method of making bread rise: active dry yeast. If you have the time and want to make an amazing crunch crust, try this. Plus, this recipe is a great veratile base for any type of pizza you may want to make.

Yields57 Servings
Prep Time5 hrs

Ingredients

Equipment
 Digital Scale
 Stand mixer with a dough hook attachment OR a food processor OR a large mixing bowl and your clean hands
 Dough scraper
 1 large bowl for dough rising
Ingredients
 1.25 Colavita Type 00 Flour
 0.20 active dry yeast
 1.50 of room temperature water
 0.25 salt
 3 tbsp Colavita Extra Virgin Olive Oil

Directions

1

Sprinkle the yeast in ½ cup of the water. Mix with ½ cup of the flour, cover and let rest for 10 minutes. This will activate the yeast and integrate it with the flour.

2

Combine the flour, remaining water and salt in the bowl of your mixer, or a large mixing bowl. Whisk the ingredients lightly to incorporate.

3

Add in the yeast mixture, along with most of the remaining water—reserve about ¼ cup of water.

4

Mix for two minutes, making sure all the flour has been incorporated. The dough should start to hold together and form a smooth, slightly tacky to the touch, ball. If the mixture seems dry, add the rest of the water. If it seems to wet, add more flour, one tablespoon at a time.

5

Pause the mixer and add in the olive oil. Mix for three more minutes.

6

Now cover the bowl with some plastic wrap and allow the dough to rest for 20 minutes. This permits the glutens in the flour to relax. After the 20 minutes is up, turn the dough out onto a lightly floured surface and knead it by hand for one final minute. This will allow you to get a feel for the dough. At this point you can still incorporate a bit more flour if the dough seems too wet.

7

Transfer the dough to a large container. Coat a sheet of plastic wrap with Colavita Olive Oil, and place it over the dough, taking care not to expose any of the dough to the air, or it will form a crust. You can use two pieces of wrap if necessary.

8

Allow to rise at room temperature for 3-4 hours.

9

After this time has elapsed, your dough should be noticeably expanded. You have two options: you can refrigerate it for up to 72 hours OR you can section it into 7oz balls using your dough scraper and scale to measure.

10

Form the measured dough into balls by tucking in the loose ends with your hands. You can also roll them along a work surface.

11

Place them on a flour-dusted work surface and cover them with either plastic wrap or a non-terrycloth kitchen towel. Allow them to rest for at least 30 minutes, but up to 2 hours.

12

Once this final rest is complete, you can stretch out your dough and top it!

Ingredients

Equipment
 Digital Scale
 Stand mixer with a dough hook attachment OR a food processor OR a large mixing bowl and your clean hands
 Dough scraper
 1 large bowl for dough rising
Ingredients
 1.25 Colavita Type 00 Flour
 0.20 active dry yeast
 1.50 of room temperature water
 0.25 salt
 3 tbsp Colavita Extra Virgin Olive Oil

Directions

1

Sprinkle the yeast in ½ cup of the water. Mix with ½ cup of the flour, cover and let rest for 10 minutes. This will activate the yeast and integrate it with the flour.

2

Combine the flour, remaining water and salt in the bowl of your mixer, or a large mixing bowl. Whisk the ingredients lightly to incorporate.

3

Add in the yeast mixture, along with most of the remaining water—reserve about ¼ cup of water.

4

Mix for two minutes, making sure all the flour has been incorporated. The dough should start to hold together and form a smooth, slightly tacky to the touch, ball. If the mixture seems dry, add the rest of the water. If it seems to wet, add more flour, one tablespoon at a time.

5

Pause the mixer and add in the olive oil. Mix for three more minutes.

6

Now cover the bowl with some plastic wrap and allow the dough to rest for 20 minutes. This permits the glutens in the flour to relax. After the 20 minutes is up, turn the dough out onto a lightly floured surface and knead it by hand for one final minute. This will allow you to get a feel for the dough. At this point you can still incorporate a bit more flour if the dough seems too wet.

7

Transfer the dough to a large container. Coat a sheet of plastic wrap with Colavita Olive Oil, and place it over the dough, taking care not to expose any of the dough to the air, or it will form a crust. You can use two pieces of wrap if necessary.

8

Allow to rise at room temperature for 3-4 hours.

9

After this time has elapsed, your dough should be noticeably expanded. You have two options: you can refrigerate it for up to 72 hours OR you can section it into 7oz balls using your dough scraper and scale to measure.

10

Form the measured dough into balls by tucking in the loose ends with your hands. You can also roll them along a work surface.

11

Place them on a flour-dusted work surface and cover them with either plastic wrap or a non-terrycloth kitchen towel. Allow them to rest for at least 30 minutes, but up to 2 hours.

12

Once this final rest is complete, you can stretch out your dough and top it!

Fresh Pizza Dough with Active Dry Yeast

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