Wheat Dough

Nothing beats fresh, homemade dough...

Total Prep / Cook Time: 2-3 hours
Level of Difficulty: Advanced.

Ingredients:
Note: all recipes on this site are scaled to a 14" round large pizza, for larger or smaller pizzas, please scale accordingly.

1 Tablespoon of Dry Yeast
¾ cup of warm water (105*F/40*C)
11 oz. wheat flour
Salt
Olive Ol
Sugar

Directions:

Add 1 tablespoon of dry yeast, a teaspoon each of flour, sugar and oil to 3/4 cup warm water.

Stir until light brown and consistent.

Let sit 10 minutes or until mixture bubbles.*
_{*if mixture does not bubble within 20 minutes, the yeast is no good, start over with new yeast}

Combine 11 oz. flour, 1 teaspoon salt, 1 tablespoon sugar, and 1 tablespoon oil in a large bowl.

Mix evenly.

Add the yeast to the flour mixture.

Mix thuroughly.*
_{*A food porcessor or mixer works very well here}

Once dough is a consistent, sticky ball, spread a light layer of flour on a flat surface, and knead in approximately 2 oz. of flour in small batches, until dough ceases to be sticky.

Continue kneading for 10-15 minutes or until dough is elastic and smooth.

Coat a large bowl with olive oil, place dough in bowl, cover with plastic wrap, and let rise for approximately an hour and a half, or until dough has doubled in size.

"Punch" dough to release any trapped air.

Proceed to make a pizza!

NOTE:
You can keep the dough for up to 36 hours in a fridge before use - but let it return to room temperature before shaping.

_{Recipe By: MJ}