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Sicilian-Style Pizza Dough

Make Sicilian-Style Pizza Dough at home with Active Dry Yeast, Olive Oil, and Salt. Keep it handy for the next time you cook it.

Ingredientes

• 1 pkg
• 1/2 cup
• 1 tsp

Preparación (vista previa)

1. 1

   Pour the water into a medium-sized mixing bowl and sprinkle in the yeast.

2. 2

   Stir gently with a fork until the yeast has dissolved and the liquid turns light beige in color.

3. 3

   Add 2 cups of the flour, the olive oil, and the salt.

4. 4

   Mix thoroughly with a wooden spoon.

5. 5

   Add a third cup of flour to the bowl and mix well.

6. 6

   After the third cup of flour has been mixed in, the dough should start coming away from the sides of the bowl and should begin to form a soft,sticky mass.

7. 7

   Measure out the fourth cup of flour.

8. 8

   Sprinkle some over the work surface and flour your hands generously.

9. 9

   Remove all of the dough from the bowl and begin to work the mass by kneading the additional flour in a bit at a time.

10. 10

    To knead the dough, use the heel of your hands to push the dough across the floured work surface in one sweep.

11. 11

    Clench the dough in your fist and twist and fold it over.

12. 12

    Use the dough scraper to help gather the wet dough that sticks to the work surface into a ball while kneading.

13. 13

    Repeat this action over and over again, adding only as much flour as it takes to keep the dough from sticking to your hands.

14. 14

    Work quickly and don't be delicate.

15. 15

    Lightly oil a 2 quart bowl with vegetable oil.

16. 16

    Roll the ball of dough around in the bowl to coat it with a thin film of oil.

17. 17

    Tightly seal the bowl with plastic wrap to trap in the moisture and heat from the yeast’s carbon dioxide gases.

18. 18

    This will help the dough rise faster.

19. 19

    7. Place the bowl in a warm, draft-free place. Let the dough rise for 30 to 45 minutes.

20. 20

    Once the dough has doubled in bulk, punch it down by pushing your fist into it.

21. 21

    Remove the dough from the bowl and knead it again for about 1 minute.

22. 22

    To raise dough a second time, add a bit more oil to the bowl and repeat the procedure indicated for the first rising.

23. 23

    Then the dough is ready to be shaped.