Breads and Crackers · Pizza · Pizza Dough

And Speaking of Pizza Dough…

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I made a double batch of my favorite home-made pizza dough the other day, just because of this contest and all the different approaches take when making pizza at home.

I got this recipe from the Providence Journal ages ago, when Chef Brian Kingsford - either a former or current chef at the time - at Al Forno Restaurant was interviewed about grilled pizzas.  He shared this recipe with the paper and I am sharing it with you.

Al Forno Grilled Pizza Dough

2 1/2 teaspoons dry active yeast

2 cups warm water

2 1/2 teaspoons salt

5 cups flour

That's it.

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Just four simple ingredients.

And here are the instructions, with my photos and my own commentary in italics and parentheses:

Mix yeast and warm water in a large mixing bowl. 

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Allow to foam.

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Add salt and then mix in flour with a dough hook.

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Add more flour if necessary so dough is not sticky.  (I finished mine on the counter by hand.)

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Allow to sit in bowl for 15 minutes in a warm spot.

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Punch down

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and separate into five balls of 7 1/2 ounces each.  Use a kitchen scale.  (I just cut it into 8 pieces approximately the same size and formed those into balls.)

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Soak in oil bath for 30 minutes or more.

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After the 30 minutes are up, you're ready to stretch out your dough and make a pizza. 

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The olive oil bath makes the dough unbelievably soft and smooth to work with. 

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You still need to be gentle so as not to poke holes in it,

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but if you work quickly and carefully,

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you'll have a lovely blank dough canvas on which to create your own work of pizza art. 

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I like to bake mine in the oven for 10 minutes at about 475-500 degrees F before adding any toppings – I find it helps prevent the crust from getting soggy.

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And as for what to put on the pizza?

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That part's up to you.

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22 thoughts on “And Speaking of Pizza Dough…

  1. Such sexy looking pizza dough! Haha. I swear, I’m all over it. I’ll give this a try this coming week and give my dough hook whirl for the first time. Might as well be your pizza dough. 🙂 Thank you!

  2. Ive never seen that oil bath thing.

    What a brilliant idea, but does it make your hands very messy in handling afterwards, or is the oil absorbed into the dough?

    Did it make any difference to the finished pizza do you think?

  3. wow. this alone is enough to get me thinking of all the wonderful things to put on top!
    you got it right, the foundation is always the most important.

  4. Well, my hands get a little oily working with the dough, but I just keep a damp kitchen towel handy and it’s not a big deal.  And I’m used to my hands getting messy anyway.

    As far as the oil affecting the finished pizza…I would say yes, kind of.  (How’s that for decisive ambiguity?)  The oil certainly makes the dough very easy to handle.  The dough itself is meant for a thin crust – either done on the grill or in the oven – and the oily surface doesn’t tear as readily when you’re pressing and stretching it out.  Also, since there isn’t a lot of time for gluten development, you wind up with a rather crust that’s crisp on the thin parts and soft at the thicker parts.  So it’s mainly a texture thing. 

    I mostly like it because it’s easy and quick and really nice to handle.

  5. it sounds amazing. I will try it – I don’t make pizza very often, but I am thinking it would be a good way to make foccacia as well, keep the balls in their oily bath, and just poke holes in the top, salt and rosemary and bake as it is.

  6. How Well does this store? Any recommendations? Was thinking of making this tomorrow and freezing for the weekend. Never used my dough hook.. this will be the 1st.

  7. Would it be ok to make and pre-bake the crusts in the afternoon and finish off with the toppings at night?

  8. I LOVE this recipe, I refer back to it all the time. I usually use whole wheat/spelt flour and let it rise in the dehydrator. Great for pizza or frying 🙂 Thanks for posting it – I’ve tried a lot of recipes and this works best for me.

  9. Wondering how long after the 30 minute oil bath can the dough stay in? Is there a point where it will ruin the dough?

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