Pizza dough

When I have my girlfriends over, I make a warm dish and a dessert, they bring great salads or appetizers. I can easily get tired over-thinking what to make even before I begin. Lately, I've decided, I'm just going to make different pizzas every time. Now that I've said that, I'm probably going to change my mind. There is something very social about making and sharing a pizza.

The Italian recipe makes four 30cm/12inch pizzas. I made one in advance, with anchovies and served it cold, as an appetizer. The other three, I rolled out the dough, put on 3 baking sheets, sprinkled with olive oil, covered with plastic wrap and stacked them up one on top of the other. I had all the toppings ready, on the side. Anytime we wanted another pizza, I stepped aside (my kitchen is practically in the leaving room) and made one. And having my timer next to me, I went back to the table so I wouldn't miss any of the stories.

I've tried many pizza dough recipes. This is one I've been doing lately. I like it, it works every time. I dare to say, it gets better every time. This time though, I tried a baking trick my cousin told me once, to turn just the bottom grill in the oven. This way your pizza will have a nice, firm crust and the toppings won't  be burned. And he was right.

This is a dough for a thin style pizza, the kind I prefer. Since the recipe said it makes four 30cm/12inch pizzas, this is what I did, so they are like Italians make. Important is not to roll the dough too thin or make any holes. The juices will get under and spoil your crust. Well, who didn't know about that..?!

Recipe adapted from Giallo Zafferano
time: 15 min preparation + 1-2 hrs inactive + 15 min (per 1 pizza) baking = 1-2hrs 30min
makes 4 large pizzas

ingredients

• 1 kg (6 2/3 cups, 36 oz) flour
• 600 ml (2 1/2 cups) tepid water
• 25 g (1 oz) fresh yeast
• 2 teaspoons sugar
• 20 g (3 teaspoons) fine salt
• 6 Tablespoons olive oil+ some for baking sheets

instructions

1. In a small bowl, mix yeast, sugar and a glass of tepid water (taken from the whole amount). Mix it with a fork or your fingers. Let it sit for  about 5 minutes, till you see foam forming on top (just a bit).
2. In a big cup, dissolve salt with the rest water. Add olive oil.
3. In a bowl of a standing mixer, sift in flour. Make a well in the middle, pour in the yeast mix. With your hand, combine it in. Using a needle attachment, mix in the water/salt/oil slowly (mixer speed on "stir"). You might need a bit less or a bit more of water, depending on the type of flour. Knead the dough for 10 minutes (on "stir") till smooth and elastic. 
4. Transfer the dough into a large bowl, lightly covered with flour. Or use the same bowl, washed and dried. Cover it with a cotton cloth. Leave it in a warm place, away from drafts, for 1-2 hours or till it doubles in size. I use my oven, preheated just a bit. Temperature should not exceed 30C/86F. 
5. Preheat oven to 250C/500F, just the bottom grill. Divide dough, that has doubled in size, in four. Roll each piece 30cm/12inch in diameter. Place on a baking sheet brushed with olive oil. Decorate it with your favorite things. Place in the hot oven for 12-15 minutes.