Pizza
by Lishka DeVoss

You will need to start this about 4.5 hours before eating.

YIELD one 12–14 inch pizza crust
PROOF 4 to 5 hours
PIZZA DOUGH STRETCH about 30 minutes
2nd PROOF 60 to 90 minutes
TOTAL BAKE TIME about 15 to 20 minutes

INGREDIENTS

PREP DISH:
1 tsp active dry yeast
pinch of sugar

GLASS MEASURING CUP:
125g lukewarm water
1 tbsp olive oil

BOWL:
1.5 cup all-purpose flour
1/2 and 1/8 tsp salt

PREPARATION

1. Pour about 2-tbsp of GLASS MEASURING CUP into PREP DISH.

2. Let PREP DISH sit at room temperature for about 15 minutes, until the mixture has bubbled and expanded.

3. Pour PREP DISH and GLASS MEASURING CUP into BOWL.

4. Using rubber spatula, mix and then knead everything together by hand. Do not over-knead the dough; it should hold together and look fairly rough on the surface.

5. Place dough in a lightly greased bowl, cover the bowl and proof for about 2 hours.

6. Lightly grease a baking sheet with olive oil. Start stretching out your dough. When the dough starts shrinking back; cover it (so it doesn't dry out) and walk away for 15 minutes. Repeat as necessary.

7. When stretched, cover and let rise for another 60 to 90 minutes.

8. When ready to eat, you will bake this twice. First, on the lower oven rack until it looks and feels set (but still pale) on top, and then, on the upper rack with all your toppings (sauce, cheese, whatever):

450ºF

first bake: crust only | bottom rack | 6 to 8 minutes

second bake: with toppings | upper rack | 10 to 15 minutes

Updated 2020-08-22

return to top