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Impasto per la pizza
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1 ½ cup warm Water
¾ Tablespoon Dry Yeast (1- ¼ ounce package of dry yeast)
1 teaspoon Sugar
4 cups All Purpose Flour
1 teaspoon Salt
3 Tablespoons Olive Oil
Makes 2- 14” pizzas
Stir together the water, yeast and the sugar. Let rest until the yeast blooms, 3-4 minutes.
Place 3 cups of the flour and the salt in a mixing bowl. Add the yeast mixture and the olive oil and stir together to form a sticky dough. Knead, adding the remaining flour a little at a time until the dough becomes a smooth, elastic ball, about 5-8 minutes.
If you prefer to use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook. Add the flour a little at a time until the dough is smooth and comes away from the sides of the bowl, about 2-4 minutes.
Turn the dough into a lightly greased bowl and cover with a dry towel or plastic wrap. Let rise for 30 minutes before stretching or rolling into the desired shape.
NOTE: Pizza dough does not need as much kneading or raising time as many breads. If you are in a hurry, knead it only until it forms a smooth ball. If you have a bit more time on your hands, go ahead and spend more time kneading the dough to strengthen the gluten. The results will be chewy, bubbly and stronger pizza crust.
©2013 Nick Stellino Productions