pizza dough
Author: Chef D. Brown
Ingredients
  • 650 ml Lukewarm water
  • 2 7g Dry yeast packet
  • 1 tbsp Sugar
  • 4 tbsp Extra virgin olive oil
  • 8 cups Italian-style "OO" flour (or all-purpose flour)
  • 1 tsp Sea salt
Instructions
  1. Put the lukewarm water in a mixing bowl with a dough hook.
  2. Add the yeast and the sugar. Stir once, then allow to sit for a few minutes until it develops a bit of a froth.
  3. Add olive oil, and mix on low for 10 seconds to incorporate the oil and agitate the yeast.
  4. Add the flour, and mix on low until the loose flour is combined. Increase the speed to medium-high.
  5. Mix until all the dough begins to be caught up in the dough hook and is no longer sticking to the walls.
  6. Increase mixer speed to high and allow the dough hook to work the dough for 30 seconds.
  7. Remove the dough from the mixing bowl, and turn out onto a floured surface. Lightly knead the dough for another 30 seconds.
  8. Shape into individual balls, and lay out on a baking sheet covered with a clean dish cloth.
  9. Allow to proof on the counter for 30–40 minutes.
  10. When the dough is ready to roll out, dress and bake in a 400°F oven. (If you want to store the dough longer, place the whole batch in a large ball in a covered bowl, and store it in the refrigerator.)
Recipe by Village Farms at http://villagefarms.com/recipes/heavenly-villagio-marzano-recipe-2