HAND KNEAD PIZZA DOUGH

  • 2 ¼ Cups-All Purpose Flour-plus extra
  • 2 Teaspoons-Kosher Salt
  • 1 Cup-Water-luke warm
  • 1 Teaspoon-Active Dry Yeast
  • 2 Teaspoons-Olive Oil
  • To Dust-Corn Meal

Directions

  1. Combine flour and salt in a large mixing bowl.
  2. In a small separate mixing bowl combine water, yeast and oil with whisk/fork.
  3. Pour water mixture into flour/salt.
  4. Mix with a hand until combine and knead for a couple of minutes.
  5. Cover and let rest for 15 minutes.
  6. Remove dough and knead for a few minutes and cut in half.
  7. Roll each half into balls, place on a lightly oil sheet tray.
  8. Lightly oil tops of dough and cover with plastic wrap.
  9. Allow to rise at room temperature for 4 hours and use immediately.
  10. Or after covering place in refrigerator for at least 8 hours and up to 36 hours.
  11. If dough is refrigerated remove at least 30 to 45 minutes before using.
  12. Preheat oven fitted with a baking stone to 500 degrees.
  13. When ready to make pizzas, remove dough from sheet tray trying to keep round shape.
  14. Dust dough and a flat work surface with flour and begin use your fingers to flatten.
  15. Pick dough up and using your hands stretch dough to a round disk to preferred thickness.
  16. Dust a pizza peel with corn meal and place dough on peel.
  17. Top sauce, cheese and toppings
  18. Place in oven until golden brown.
  19. Remove, rest, cut and serve.